Creamy Lemon Paprika Chicken

This is one of the only recipes that I didn’t change a single thing on. It’s just that good. Credit to Eat your heart out.

Time: 1 hour Portions: 4


8 Pieces of chicken (skin on)
1 Lemon (juice)
Black pepper
2 tsp chopped garlic
Butter (for frying)
1 Cup chicken stock
1\2 Cup cream
1\4 Cup parmesan cheese
2 tsp Fresh thyme
Couple of baby spinach leafs (chopped)


Preheat oven to 200°C. Season the chicken with salt, pepper, paprika. Brown in a pan and set aside. Fry garlic over medium heat until fragrant. Add chicken stock, cream, parmesan, lemon juice and thyme. Bring to a boil and then reduce heat. Stir in baby spinach and allow to simmer for about 5min. Put chicken and sauce in an oven proof roasting dish and roast in the oven for 30min (uncovered).


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