Lemon Butter Chicken

Easy crisp-tender chicken with the creamiest lemon butter sauce ever.

You'll want to forget the chicken and drink the sauce instead!

  1. Preheat the oven to 200C.
  2. Ensure that you leave the skin on the chicken thighs.
  3. Chop up the Baby Spinach.
  4. Season chicken thighs with paprika, salt and pepper, to taste.
  5. Melt 2 tablespoons butter in a large oven-proof pan over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  6. Melt remaining tablespoon butter in the pan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, double cream, parmesan, lemon juice and thyme.
  7. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the pan.
  8. Place into oven and roast until completely cooked through, reaching an internal temperature of 80C, about 25-30 minutes.
  9. Serve immediately.