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  • 8 chicken thighs

  • 1 tablespoon smoked paprika

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 1/4 cup freshly grated Parmesan

  • Juice of 1 lemon

  • 1 teaspoon rosemary

  • 2 cups baby spinach



Preheat the oven to 180 degrees C. Season chicken thighs with paprika, salt and pepper, to taste. Melt two tablespoons of butter in a large oven-proof skillet over medium high heat. Add the chicken and sear both sides until golden brown. Remove the  excess fat and set aside. Melt the remaining tablespoon of butter in the skillet if necessary. Add garlic and cook for about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and rosemary. Bring to a boil; reduce heat, stir in spinachs, and simmer until the spinachs have wilted and the sauce has slightly thickened. Return the chicken to the skillet. Place into the oven and roast until completely cooked through, around about 25 minutes. Enjoy!

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