Happy Friday! It’s been a long, exhausting week, so let’s rejoice a bit by talking about some food.
Learning and sharing new recipes has been something I’ve wanted to incorporate into this blog for a while now, but it kept getting bumped to the back-burner, mainly resulting from lack of time on my end. On a typical weekday, I become downright ravenous by the time the clock hits 6pm, and all I want to do is speed through cooking dinner so I can sit down and gorge myself to my heart’s content (and with speed comes an indifference towards food presentation). But the other night, I finally got around to perfecting my Lemon Butter Chicken and actually made it pleasing enough to the eye to deem it worthy of a photograph and a blurb on the blog!
Mind you, if you’re on some kind of diet, this probably won’t be the best dish for you, mainly because it involves lots of butter and heavy cream (hellooo yummy). But hey, everyone should indulge every once in a while, right?
Prep time: 5min // Cook time: 40min // Total time: 45min
What you will need:
– 8 chicken thighs (I use boneless, skinless)
– 1 tablespoon smoked paprika
– Kosher salt
– Ground black pepper
– 3 tablespoons butter (I use salted butter, but unsalted will work too)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan
– Juice of 1 lemon
– 1 teaspoon dried thyme
– 2 cups baby spinach
– Preheat oven to 400 degrees F
– Season chicken thighs with paprika, salt, and pepper to your liking
– Melt 2 tablespoons butter in a large oven-proof skillet
– Add chicken to the skillet and sear both sides evenly until golden brown
– Set aside chicken
– Melt remaining tablespoon butter in the skillet
– Add garlic to the skillet and cook until fragrant
– Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme
– Bring contents of skillet to a boil, and then reduce heat
– Stir in baby spinach and simmer until the spinach has wilted
– Return chicken to the skillet
– Place skillet in oven and roast until the chicken has completely cooked (roughly 30min)
– Take out and enjoy!
The above should serve 4, but if you have a bottomless pit of a stomach like me and H and plan to eat only this for dinner, the above will serve a party of two nicely. And if you don’t have an oven-proof skillet, you can also cook everything in a regular skillet and then transfer into an oven-proof baking dish (line it with wax paper and foil to prevent messes). Also keep in mind that you don’t need to follow recipes to the absolute letter; feel free to improvise and adjust according to your own taste!
Lastly…. I’d like to recommend saving the leftover sauce and eating it with rice (I love bringing the sauce + rice to work for lunch). You don’t waste anything AND you don’t have to fret about brainstorming lunch options at work (and believe me, the sauce is heavenly).
Thank you for reading!