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!