Lemon Butter Chicken

8 bone in, skin on chicken thighs
1 Tbspn smoked paprika
S & P to taste
3 TBsp buttter, divided
3 cloves garlic or 1 TBsp jarred chopped garlic
1 C chicken broth
1/2 C heavy cream
1/4 C grated parmesan
Juice of 1 lemon or 2 Tbsp
1 tsp dried thyme or 3 sprigs fresh chopped
2 C baby spinach, chopped

Preheat oven to 400ºF
Melt 2 T of butter in large oven proof skillet (cast iron worked good) over medium high heat.  Add chicken skin side down and sear both sides until golden - about 3 minutes. set aside

Melt remaining butter in skillet, add garlic and cook, stirring frequently until fragrant, about 2 minutes, stire in broth cream cheese, juice and thyme.

bring to a boil, and reduce heat.  Stir in spinach and summer until wilthed and sauce has thickened slightly, about 5 minutes.   Return chicken to pan.

Place in oven and roast until cooked thru reaching internal temp of 175 F.  about 30 minutes.

Serve immediately. 

Good with rice pilaf.