Lemon Butter Chicken (Creamy)

INGREDIENTS

• 4 chicken thighs bone-in, skin-on
• 1 teaspoon kosher salt plus more to taste
• 1 teaspoon lemon pepper
• 3 tablespoons salted butter divided
• 3 cloves garlic, minced. or 1.5 teaspoon garlic paste
• 1/2 cup low sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh lemon juice
• 1 teaspoon fresh thyme leaves plus more for garnish
• 5 ounces baby spinach one bag

INSTRUCTIONS

• Preheat oven to 400F.
• Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
• Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
• Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
• Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
• Add the garlic and cook for 1-2 minutes until fragrant.
• Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
• Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
• Stir to wilt leaves slightly but not fully.
• Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
• Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!