I was scrolling through FB and saw that one of my friends made this dish, but with chicken thighs. Suzanne is a big foodie like I am and I was like, “HOLD UP…..WHAT IS THIS?” She got the original recipe from a mom recipe group (love those) and I couldn’t even wait one day. I went straight to the store after work and got the ingredients I was missing. I mean, look at this….how can you not want to eat this?
The sauce is so heavenly, you will want to drink it. I may have drank it….ok I definitely drank it. My only regret about making this is that I didn’t serve it with bread. Next time I will definitely have french bread or biscuits that way I wont waste any of that amazing sauce. I do like to try difficult recipes sometimes, but this one was sooo easy and you can make any day of the week! Plus, it will make it look like you are a master in the kitchen!
Now, I changed some things from the original recipe, but not much because it really is perfect as is. I’ll write in (optional) if its what I added. I tripled the sauce recipe….yes, tripled….trust me on this one. I also made 6 breasts instead of 4 because of all the kids I have. lol
- 8 bone-in, skin-on chicken thighs or 4 chicken breasts
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan
- Juice of 2 lemons
- 2 teaspoon dried thyme
- 2 cups baby spinach, chopped (or more depending on how much you like spinach)
- 2 tablespoons basil (optional)
- 1 teaspoon of rosemary (optional)
- Preheat oven to 400 degrees F.
- Season chicken thighs with paprika, salt and pepper, to taste on both sides.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
- Melt remaining tablespoon butter in the skillet / skillets. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
- Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
I made some pasta (al dente), I despise mushy pasta, put that down first on the plate, then pour some of that amazing sauce on top. Cut up the chicken and place that, then add some basil on top. Just to make it look pretty. Or just serve it up, no one will care trust me. Other sides like mashed potatoes or rice would also be great. Here is what my family said about this dish:
“Holy —-! This is an amazing meal. This is like a 5 star restaurant type of meal. I would gladly pay $20 for this plate” I tried to get him to pay me, but he wouldn’t..lol. Cheapo. But, he did wash the dishes…which may be even better! Everyone else pretty much said the same exact thing, without the bad word.
I went out to my garden and found that I needed to pull some of the herbs, I LOVE FRESH HERBS. If you dont have room outside for a garden, you can grow basil and rosemary inside…trust me…do it!
Let me know how this came out for you….and remember….serve with bread!