Lemon Butter Chicken Thighs

Name: Lemon Butter Chicken Thighs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 large bone-in, skin-on chicken thighs; .25 tsp each salt and pepper; .25 cup butter, divided; 2 cloves garlic, minced; 2 tbsp Better Than Bouillon Roasted Chicken Base; .5 cup 35% heavy cream; .33 cup lemon juice; 4 cups packed baby spinach

www.betterthanbouillon.com

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Preheat oven to 450°F. Season chicken with salt and pepper. Melt 2 tbsp butter in ovenproof skillet or braiser set over medium heat; cook chicken, skin side down, for 4 to 5 minutes or until well browned and skin is crispy. Turn over; cook for 2 to 3 minutes or until starting to brown. Transfer to plate.

Step 2

Add remaining butter and garlic to same skillet; cook over medium heat for 1 minute. Stir in 2 cups water and Roasted Chicken Base; bring to boil. Stir in cream and lemon juice; return to boil. Stir in spinach; cook for 2 to 3 minutes or until just starting to wilt.

Step 3

Return chicken to skillet, skin side up. Transfer to oven; cook for 13 to 15 minutes or until internal temperature of chicken reaches 165˚F.