Description
Ingredients
Scale
- 8 chicken thighs or breast
- juice of 1 lemon
- 1 tbsp smoked paprika pepper
- 2 tbsp unsalted butter
- 4 clove garlic, minced
- 1/4 cup grated Parmesan
- 1 tsp dried thyme
- 3 cups baby spinach
- sea salt and black pepper, to taste
- 1 cup chicken broth, low sodium
- 1/2 cup plain greek yogurt, nonfat
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with salt, pepper and paprika to taste.
- Next, melt 1 tablespoons butter in a large, oven-safe skillet over medium heat.
- Brown the chicken skin-side down until golden and crispy, about 3 minutes. Do the same on the other side.
- Remove chicken from skillet and set aside in another dish. Drain the excess fat from skillet.
- Return skillet back to stove and melt remaining tablespoon of butter. Add garlic, and cook until fragrant, about 2 minutes.
- Stir in chicken broth, plain greek yogurt, Parmesan cheese, lemon juice and dried thyme. Bring the sauce to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted, about 3 minutes.
- Return chicken back to the skillet. Place into oven and roast until completely cooked through about 25-30 minutes.
- Enjoy!
Notes
Recipe inspired from damndelicious.net.
[wprm-recipe id=”19666″]
