Description
This easy one-pan dinner of creamy lemon chicken thighs is baked in the oven after we get the thighs nice and crispy in the skillet. The creamy lemon sauce with spinach is amazing!
Ingredients
- 6 Bone-In, Skin-On Chicken Thighs
- 1 Tablespoon Smoked Paprika
- Salt And Pepper, to taste
- 2 Tablespoons Avocado Oil
- 1 Tablespoon Butter
- 3 cloves Garlic, Minced
- 4 ounces, weight Cream Cheese, Cut Into 1 Inch Pieces
- ¼ cups Grated Parmesan
- 1 cup Chicken Broth
- 1 Lemon, Juiced
- 1 teaspoon Dried Thyme
- 1 cup Frozen Chopped Spinach
Preparation
Preheat oven to 400ºF. Season skin side of the chicken thighs with some of the smoked paprika, salt and pepper.
Heat avocado oil in a large skillet over medium-high heat. Place each chicken thigh in the skillet skin side down. Season the other side of the chicken with smoked paprika, salt and pepper. Sear both sides of the chicken thighs, about 2–3 minutes per side.
Remove chicken from the pan to a plate and set aside. Drain excess fat from the pan.
Reduce heat of skillet to medium and add butter. Add minced garlic, cream cheese, and Parmesan. Stir until cheeses are almost melted.
Add chicken broth, lemon juice, and thyme. Let sauce simmer for 5 minutes to let reduce a bit. Stir in spinach and add chicken back to the pan.
Place skillet in the oven and cook until chicken is cooked through. Use a meat thermometer to check for an internal temperature of 165ºF. This should take about 20 minutes.
Serve chicken thighs with spoonfuls of sauce.
Nutrition for each serving: 341 calories, 28g fat, 9g sat fat, 2g carbs, 21g protein
Note: If you do not have a large enough skillet for 6 chicken thighs, you can cook them in batches then transfer everything to a casserole dish before baking in the oven.
