Lemon Butter Chicken


1 1/2 lbs skinless, boneless chicken thighs (about 6 thighs)
4 tbsp light butter
1 tsp olive oil
1 cup fat free chicken broth
1/2 cup fat free plain Greek yogurt
1/4 cup grated parmesan cheese
3 cups baby spinach
1 tbsp paprika
1 tsp dried thyme
4 garlic cloves, minced
Juice from 1 lemon
Salt and pepper to taste


Preheat oven to 400.
In a large bowl, rub chicken with oil, paprika, salt and pepper.
Melt butter in a medium sized skillet over medium high heat. Add chicken and cook until browned on each side, about 3-4 minutes per side. Remove chicken and set aside. Discard excess fat from pan.
Melt remaining 2 tbsp butter in skillet. Add in garlic and cook until fragrant, about 2 minutes. Stir in broth and bring to a simmer.
Add in yogurt and parmesan cheese, stir well. Then add in thyme, lemon juice and spinach. Heat until spinach just starts to wilt, about 1 minute.
Pour mixture into a baking dish, and add in the chicken. Cook, uncovered in oven for about 25 minutes or until chicken is cooked through.
Number of servings (yield): 6

Entire recipe makes 6 servings
Serving size is 1 chicken thigh with sauce and spinach
Each serving = 5 Smart Points
210 calories
10g fat
4g saturated fat
2g carbohydrates
0g sugar
28g protein
0g fiber