Creamy Lemon Chicken with Spinach
Ingredients
5 bone-in skin-on chicken thighs
Paprika, to taste
Sea salt and freshly cracked pepper, to taste
3 tbsp unsalted butter, divided
3 cloves garlic, minced
1 cup Hale Bone Broth (Lemon MCT Oil)
Juice of 1 lemon
¼ cup freshly grated Parmesan
1 sprig of fresh thyme
½ cup heavy cream
2 cups baby spinach
Instructions
Preheat oven to 400 degrees.
Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste.
Add the chicken thighs to the HOT pan skin side down and cook for 4 minutes, or until the skin is golden brown, then flip over and cook for another 2 minutes.
Carefully drain and discard the grease from the cast iron skillet.
Return the skillet to the stovetop and add the garlic; cook, stirring it around the chicken for approximately 30 seconds.
Add the heated Hale Bone Broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well.
Place the skillet into the preheated oven and cook for 20-25 minutes, or until it reaches an internal temperature of 165 degrees. Remove the skillet from the oven.
Using tongs, remove the chicken from the skillet and place it on a plate loosely covering it with a tin foil tent.
Add the spinach and heavy cream to the sauce and stir to mix evenly.
Taste and season with sea salt and pepper to taste.
Add the chicken thighs back into the sauce then serve. Enjoy!
