Lemon Cream Chicken

Servings 8
Author Chungah Ree - Adapted by Natasha Nicholes


  • 8 skin on, bone in chicken thighs
  • 1 tbs smoked paprika
  • 1 tbsp garlic powder granulated
  • fine kosher salt to taste
  • black pepper to taste
  • 4 tbsp unsalted butter divided
  • 6 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan cheese (freshly grated) not the green bottled stuff
  • juice of 1 lemon
  • 1 tsp dried thyme
  • 6 cups chopped spinach


  1. Preheat oven to 400 degrees 

    Season your chicken thighs with the paprika, garlic, salt and pepper 

    Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side.

    Place chicken on a paper towel lined plate and set aside. 

    Drain fat from skillet. 

    Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 

    Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

    Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened about 5 minutes. 

    Return chicken to the skillet.

    Place into oven and roast until completely cooked through, until temperature is 165 degrees, around 25-30 minutes.

    Remove from oven and enjoy!