Serves: 6
Start to Finish: 50 minutes
| 1½ | pounds boneless skinless chicken thighs |
| 1 | tablespoon smoked paprika |
| salt and pepper to taste | |
| 3 | tablespoons butter, divided |
| 3 | cloves garlic, minced |
| 1 | cup chicken broth |
| ½ | cup heavy cream |
| ¼ | cup grated Parmesan cheese |
| 1 | tablespoon lemon juice |
| 1 | teaspoon dried thyme |
| 3 | cups baby spinach |
1. Preheat oven to 400°F.
2. Season chicken thighs with paprika, salt and pepper. Melt 2 tablespoons butter in large oven-proof skillet over medium-high heat. Add chicken pieces, meaty side down first, and sear both sides until golden brown, about 2 to 3 minutes per side. Set chicken aside.
3. Melt remaining butter in skillet. Add garlic and cook 30 seconds. Stir in broth, heavy cream, Parmesan, lemon juice and thyme. Bring to boil, reduce heat, stir in spinach, and simmer 3 minutes. Return chicken to skillet.
4. Roast in oven until cooked through, 25 to 30 minutes.
Per Serving: 236 cal., 15 g fat (9 g sat. fat), 122 mg chol., 384 mg sodium, 350 mg pot., 3 g carb., 1 g sugar, 1 g fiber, 25 g pro.