I adapted this recipe from one that my wife found on Facebook. I kept tweaking it until I was satisfied with the balance of flavors. This is a crowd pleasing, relatively inexpensive dish. This dish is best prepared in a cast iron skillet, but you can use any oven safe skillet.
INGREDIENTS:
- 4 Chicken thighs with bone and skin. (You can use chicken breasts if you prefer)
- 3 Tsp smoked paprika or hot paprika if you like a spicy dish. I like the spicy version.
- 3 Tbsp unsalted butter
- 4 Garlic cloves, minced
- 3/4 Cup chicken bone broth
- 3/4 Cup heavy cream
- 1/2 Cup Parmigiano Reggiano cheese
- 3 Cups baby spinach
- 1 Lemon, zested and juiced
- 1 Tablespoon chopped flat leaf parsley
- Salt and Pepper to taste
INSTRUCTIONS:
- Preheat the oven to 400 degrees F
- Season the chicken with the salt, pepper and paprika
- Melt the butter in a cast iron skillet or oven safe skillet over medium high heat. Brown the chicken on each side. Should be a golden brown.
- Remove the chicken and set aside. Drain the oil in the pan, leaving 2 tablespoons.
- Saute the garlic until fragrant. Stir in the chicken broth, heavy cream and Parmigiano Reggiano cheese.
- Once the mixture is simmering, add the baby spinach and cook until the spinach is wilted and continue sauteing for about 4 to 5 minutes.
- Stir in the lemon juice, zest and parsley. Place the chicken thighs or breasts on top of the sauce and transfer it to the oven. Bake for 15 to 30 minutes. The internal temperature should be 165 degrees F.
- Serve with rice or pasta.
