This easy recipe of Creamy Lemon Butter Chicken Thighs is simply delicious for your tonight’s dinner. Baked crispy and crunchy chicken thighs- seasoned with smoked paprika- doused into tempting creamy lemon sauce with spinach…the amazing scrumptious blend!

Chicken thighs are the most luscious and juiciest part of chicken and they are economical too. This easy casserole meal will definitely add more flavor to your dinner table.

So let’s get started!

How to Make Creamy Lemon Butter Chicken Thighs

To begin the recipe, season your chicken thighs with smoked paprika, salt and pepper.

Then heat Avocado oil in a large skillet. (If you don’t have a large skillet for six chicken thighs, you can cook them in batches then transfer everything to a casserole dish to bake in the oven).

Cook both sides of the chicken (3 to 5 minutes on each side).

When they get fine and golden brown, take out the chicken thighs from the skillet on a plate and set them aside. (Draw off the extra fat from the skillet)

Now it’s time to make creamy lemon sauce!

So decrease the heat to medium-low and melt butter in the pan. Add minced garlic, parmesan and cream cheese into it. Stir for a couple of minute just to melt the cheese, then add thyme, chicken broth and lemon juice and whisk well to mix all the ingredients together and let them simmer for few minutes.

Stir in the frozen chopped spinach into it.

Now put the chicken thighs back to the skillet and bake for about 20 minutes (until the internal temperature reaches to 165F).

When the chicken thighs are fully baked, take them out of the oven and enjoy the deliciousness of the meal.

Creamy Lemon Butter Chicken Thighs

This easy recipe of Creamy Lemon Butter Chicken Thighs is simply delicious for your tonight’s dinner. Baked crispy and crunchy chicken thighs- seasoned with smoked paprika- doused into tempting creamy lemon sauce with spinach…the amazing scrumptious blend!

Course: dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Calories: 341kcal

Author: Hit Recipes

INGREDIENTS

  • 2 Tablespoons Avocado Oil
  • 6 Bone-in skin-on Chicken Thighs
  • 1 Tablespoon Smoked Paprika
  • Salt and Pepper to taste
  • 1 Tablespoon Butter
  • 3 Cloves (minced) Garlic
  • 4 Ounces Cream Cheese, cut into 1 inch pieces
  • 1/4 Cup Grated Parmesan
  • 1 Lemon (juiced)
  • 1 Cup Chicken Broth
  • 1 teaspoon Dried Thyme
  • 1 Cup frozen chopped spinach

INSTRUCTIONS

  1. Pre-heat the oven to 400F.  
  2. Season skin side of the chicken thighs with smoked paprika, salt and pepper.  
  1. Heat the avocado oil in a large skillet over medium-high heat.  
  2. Place each chicken thigh in the skillet (skin side down).  
  3. Season the other side of the chicken with smoked paprika, salt and pepper.  
  4. Cook both sides of the chicken thighs, for about 2-3 minutes per side.  
  5. Take out the chicken from the pan on a plate and set aside (drain extra fat from the pan).
  6. Reduce the heat of the skillet to medium and add the butter. Then add in the minced garlic, cream cheese, and parmesan.  Stir until the cheeses are almost melted and add in the chicken broth, lemon juice, and thyme.  
  7. Let the sauce simmer for 5 minutes to let reduce a bit. Stir in the spinach and add the chicken back to the pan.  
  8. Place the skillet in the oven and cook until the chicken is cooked well.  Use a meat thermometer to check for a temperature of 165F.  This should take about 20 minutes.  
  9. Serve chicken thighs with spoonfuls of sauce.

USEFUL TIPS

  • You can cook chicken thighs in batches, if you do not have a large skillet for 6 chicken thighs, and then transfer everything to a casserole dish to bake in the oven.  

NUTRITION

Calories: 341kcal

Nutrition for 1/6th of recipe: 341 calories / 28g fat / 9g sat fat / 2g carbs / 21g protein