Now that January is over, it is safe to say everyone is getting back to their old 2015 self.

Just Kidding!

It is great to be able to stick to your new diet resolutions but as far as I am concerned, my ship has sailed long time back.

I try to substitute rich ingredients with healthier options now and then, for instance I have used whole milk instead of heavy cream in this recipe.

Also, if you are in need of some greens in your diet, this dish has plenty of baby spinach in it. Good enough, right?

The hero of this dish is the lemon butter garlic sauce, which is absolutely divine! Make sure you have a spoon ready as you would want to start right from the pan.

I have used boneless and skinless chicken thigh fillets as I do not like to be bothered by the bone plus they cook faster. You can use bone-in , skin-on chicken too, just make sure you sear the skin part first to get that beautiful brown golden crust.

This  dish is not only quick, easy and bursting with flavor but also a one -pan meal, perfect for a weeknight dinner.

Also, I  found a way to add Parmesan cheese into this dish. 🙂

Prep Time: 10 minutes
Bake Time: 25- 30 minutes
Served: Immediately

Ingredients:

5 boneless chicken thighs (You can use bone-in skin-on too)
 1 Tbsp paprika
 Salt & Pepper, to taste
 2 Tbsp butter
 2 cloves garlic, minced
 1 cup chicken broth (substitute water)
 1/2 cup heavy cream (substitute Whole Milk)
 1/4 cup freshly grated Parmesan
 Juice of 1 lemon
 1 teaspoon dried thyme (Use any dry herbs you have at hand)
 2 cups baby spinach

Method:

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. If you do not have oven proof skillet no need to worry just transfer everything in a oven proof casserole later and you are in business 😉
  Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; and set aside.
•  Add minced garlic in the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth or water, heavy cream or whole milk, paprika, parmesan, lemon juice and thyme or dry herbs.
• Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. I have added more Parmesan on top (optional)
• Place into oven and roast until completely cooked through, for about 25-30 minutes.
• Serve immediately on a hot bed of basmati rice.