With a creamy lemon butter sauce, this decadent chicken dish is an easy entertaining main dish that delivers impressive flavors.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
| 6 | large bone-in, skin-on chicken thighs |
| ¼ tsp | each salt and pepper |
| ¼ cup | butter, divided |
| 2 cloves | garlic, minced |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| ½ cup | 35% heavy cream |
| ⅓ cup | lemon juice |
| 4 cups | packed baby spinach |
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.
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.
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.
Garnish with chives or parsley if desired. Serve over rice or mashed potatoes, or simply with fresh bread to sop up all the sauce.