Recipes

Whitney’s Lemon Butter Baked Chicken Thighs

by Whitney Amadi.
August 04, 2025
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Ingredients:

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  •   8 bone in, skin on chicken thighs
  •   1 Tablespoon Paprika
  •   1 Tablespoon Garlic Powder
  •   1 Tablespoon Onion Powder
  •   Salt and Pepper, To Taste
  •   3 Tablespoon Unsalted Butter
  •   3 Cloves Garlic
  •   1/2 Cup Heavy Cream
  •   1/4 Cup Parmigiano Reggiano
  •   1 Lemon, Juiced
  •   2 Cups Spinach
  •   1 Teaspoon Thyme
  •   1 cup water
  •   2 teaspoon Better Than Bouillon (chicken flavor)

  1. Preheat oven to 400˚F (200˚C).
  2. Season the chicken:
    Pat chicken dry and season both sides with salt, pepper, and paprika.
  3. Sear the chicken (in batches if needed):
    In a large oven-safe skillet, melt 2 tablespoons butter over medium-high heat.
    Add chicken skin-side down and sear until golden brown, about 4–5 minutes per side.
    You may need to work in batches to avoid overcrowding the pan.
    Remove chicken and drain excess fat if needed.
  4. Make the sauce:
    In the same skillet, melt the remaining 1 tablespoon butter.
    Add garlic and cook until fragrant (about 30 seconds).
    Stir in the Better Than Bouillon + water, heavy cream, Parmigiano Reggiano, lemon juice, and thyme.
    Bring to a gentle boil, then reduce heat to low.
  5. Add spinach:
    Stir in the baby spinach and simmer until wilted and the sauce begins to thicken (about 2–3 minutes).
  6. Bake:
    Return all chicken to the skillet, nestling it into the sauce, skin-side up.
    Transfer to the oven and bake for 25 minutes, or until chicken is cooked through and juices run clear.
  7. Serve:
    Spoon that creamy lemon-butter sauce over each piece and serve hot.
    Pairs beautifully with mashed potatoes, rice, or crusty bread.

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