Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs ((bone-in, with skin))
  • 3 tbsp butter ((divided, 2 Tbsp/1 Tbsp))
  • 1 tsp each, salt & pepper ((or to taste))
  • 1 tsp smoked paprika
  • 8 sprigs fresh thyme
  • 2 cloves garlic ((minced))
  • 1/2 c chicken broth
  • 1/3 c heavy cream ((or half-and-half))
  • 1 Tbsp lemon juice ((add about half the zest too for added lemon flavor))
  • 2 Tbsp Parmesan cheese ((grated))
  • 1/2 c baby spinach ((chopped))
  • 1/2 c arugula ((chopped))

Instruction

  • Heat your large skillet or frying pan to medium high and melt the 2 Tbsp of butter. Rinse and pat dry your chicken, removing extra fat and skin if needed. Season the chicken thighs with salt, pepper, and paprika.
  • Place the chicken in the heated skillet or frying pan and sear both sides until they have a nice golden browned color, about 2-3 minutes per side. Place thyme sprigs on the top skin side of the chicken thighs, cover and reduce heat to medium. Allow the chicken thighs to cook for 20-25 minutes, or until done and 165 degrees F (74 degrees C) when the internal temperature is checked.
  • When the chicken is cooked thoroughly, add the remaining Tbsp of butter and cook the minced garlic for about 2 minutes, stirring to prevent burning. Add the chicken broth, heavy cream, Parmesan cheese, and lemon juice (and optional lemon zest, if desired) and bring to a slow boil. Add chopped baby spinach and baby arugula and reduce heat to low, simmer for 2-3 minutes then remove from heat and serve.