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One Pot Lemon Butter Chicken Tortellini
Perfectly seasoned chicken in a creamy, buttery sauce with perfectly cooked tortellini all in one pan!
Prep Time: 00:10
Cook Time: 00:30
6 - 8 boneless skinless chicken thighs
1 tablespoon paprika
1 teaspoons garlic salt
1 teaspoon fresh ground pepper
1/3 cup ap flour
4 tablespoons unsalted butter, divided
3 Cloves garlic, finely minced
3 cups baby spinach
2 cups low sodium chicken broth
1 1/2 cups heavy cream
3/4 cup shredded parmesan cheese
1/2 lemon, juiced
1/2 teaspoon dried thyme
20 oz package tortellini (from the refrigerated section, such as buitoni)
1Preheat oven to 400 degrees.
2Season chicken on both sides with paprika, garlic salt and pepper.
3Lightly dredge chicken in flour. Shake off excess.
4In a large, oven-safe skillet, melt 3 tablespoons of butter over medium-high heat.
5Sear chicken until golden brown on both sides, about 2 minutes per side. Remove to a plate.
6Melt 1 tablespoon of butter in the same skillet.
7Lower heat to medium. Add garlic and spinach and cook until the spinach has wilted and the garlic is fragrant.
8Add chicken broth, cream, parmesan cheese, lemon and thyme. Cook, stirring frequently, until the cheese melts and the sauce begins to thicken, about 2 minutes.
9Add in the tortellini and stir until evenly distributed. Add the chicken on top.
10Bake at 400 degrees for 30 minutes or until the chicken is cooked through. If the tortellini isn't fully submerged, I recommend lightly stirring every 10 minutes to make sure it cooks evenly.
11Serve topped with parmesan cheese.
Recipe adapted from Damn Delicious.
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