This easy one-pot dinner of Creamy Lemon Chicken Thighs is baked after getting the thighs crispy in the skillet. The creamy lemon spinach sauce is amazing!
- 6 Chicken thighs with bone and skin
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 2 tablespoons Avocado oil
- 1 tbsp Butter
- 3 cloves minced garlic
- 4 ounces, weight Cream cheese, cut into 1 inch pieces
- ¼ cups Grated parmesan
- 1 cup Chicken broth
- 1 Lemon, juice
- 1 teaspoon dried thyme
- 1 cup Frozen chopped spinach
Preheat the oven to 400ºF. Season the skin side of the chicken thighs with a little smoked paprika, salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat. Place each chicken thigh in the skillet, skin side down. Season the other side of the chicken with smoked paprika, salt and pepper. Sear the chicken thighs on both sides, about 2 to 3 minutes on each side.
Remove the chicken from the skillet onto a plate and set aside. Drain excess fat from skillet.
Reduce the heat of the pan to medium and add the butter. Add minced garlic, cream cheese and Parmesan. Stir until the cheeses are almost melted.
Add chicken broth, lemon juice and thyme. Let the sauce simmer for 5 minutes to reduce slightly. Stir in the spinach and return the chicken to the skillet.
Place skillet in oven and bake until chicken is cooked through. Use a meat thermometer to check for an internal temperature of 165ºF. This should take around 20 minutes.
Serve chicken thighs with dollops of sauce.
Nutrition per serving: 341 calories, 28g fat, 9g saturated fat, 2g carbs, 21g protein
Note: If you don’t have a pan big enough for 6 chicken thighs, you can cook them in batches then transfer everything to a casserole dish before baking.