Paprika Chicken with Lemon Garlic Cream Sauce

Braised chicken thighs in a delicious lemony garlic cream sauce.

Course: Main Course

Cuisine: American

Keyword: bone-in skin-on chicken thighs, chicken thighs, cream sauce, garlic, lemon juice, one pan dinner, quick weeknight dinner, spinach

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4 people

Author: Melissa

Equipment

1 Cast Iron Skillet other oven-safe skillet will work, but I love this in a cast iron
1 rice cooker optional. I always serve this with rice and love the convenience of a rice cooker
1 citrus juicer
1 chef's knife
1 cutting board
1 tongs

2 tbsp extra virgin olive oil
2 tbsp butter
2 tsp salt to taste/depends on size of thighs, I usually don't measure
1 tsp fresh ground black pepper to taste/depends on size of thighs, I usually don't measure
2 tbsp paprika to taste/depends on size of thighs, I usually don't measure
4 pieces bone-in skin-on thighs

5 cloves minced garlic measure with your heart!
1.5-2 cups chicken broth depends on how much sauce you want! use ratio 2:1 broth-cream
¾-1 cups heavy cream depends on how much sauce you want! use ratio 2:1 broth-cream
¼-½ cups fresh-squeezed lemon juice (the juice of 2 medium-large lemons) to your taste preference
½ cups fresh grated parmesan cheese the pre-grated "shake" cheese doesn't work as well as fresh stuff, but will suffice in a pinch
1-2 tsp dry thyme depends on how much sauce you make, I use 2tsp thyme if I use 2c broth/1cup cream
4 cups fresh baby spinach

Set Rice to cook in rice cooker. Easy-peasy. Brown rice will finish cooking at just about the same time as the chicken finishes cooking!

Preheat the oven to 425°F. Preheat the cast iron skillet on medium heat until hot. Meanwhile, pat dry chicken thighs, and sprinkle on both sides with salt, pepper, and paprika.
Add EVOO and butter to hot pan until butter melts, swirl to coat.
Place chicken thighs in pan skin side down (they should sizzle immediately) until brown to your preference (about 5 minutes), flip and brown on other side. Remove to a plate and keep warm.

Pan should still have a considerable amount of oil/butter, add another 1tbsp if desired/needed. Get garlic and chicken broth ready and nearby the pan.
Add minced garlic and sauté for 30s-1min until fragrant. Be careful to not burn it! Add chicken broth and deglaze pan.
Add cream, lemon juice, grated parmesan, dry thyme, and stir. Bring to a boil then reduce heat to simmer, stirring regularly until slightly thickened, about 5 minutes.
Add a few handfuls of spinach and fold in until wilted. Add another couple handfuls until wilted but don't stir - I like to make a "bed" of spinach for the chicken to sit atop.
Place chicken thighs on top of the spinach/sauce, add in any accumulated juices from plate. Move pan to preheated oven and bake for 15 minutes or until instant-read thermometer reads 165°F.

Spread rice over bottom of plate, top with chicken and spinach, spoon sauce over all, and enjoy!