PREP TIME: 5 mins | COOK TIME: 45 mins | TOTAL TIME: 50 mins | SERVINGS: 4 people
This is an amazing one-pan dish that is so easy to whip up and super delicious! The chicken thighs are cooked in a luscious lemon and garlic cream sauce and serve over rice, pasta, and mashed potatoes.
INGREDIENTS
4 chicken thighs bone-in, skin-on
1 tsp kosher salt plus more to taste
1 tsp lemon pepper
3 tbsp salted butter divided
3 cloves garlic, minced. or 1.5 tsp garlic paste
1/2 c. low sodium chicken broth
1 c. heavy cream
1/2 c. grated parmesan cheese
1/4 c. fresh lemon juice
1 tsp fresh thyme leaves plus more for garnish
5 oz. baby spinach one bag
How to make Lemon Butter Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a bowl, place the chicken thighs and season with salt and lemon pepper. Toss to combine, then set aside.
Step 3: Melt 2 tbsp butter in an oven-safe medium/large skillet over medium-high heat. Make sure to coat the bottom of the skillet with the melted butter.
Step 4: In the skillet, add the chicken, skin-side-down, and sear for about 3 to 4 minutes until golden brown. Flip and continue to sear the other side. Set the seared chicken aside.
Step 5: Add another tbsp butter in the same skillet. Let the butter melt while stirring to deglaze the pan. Add in the garlic and cook for a minute or two until aromatic.
Step 6: To the skillet, add in the chicken broth, heavy cream, Parmesan, lemon juice, and thyme. Stir well until everything is incorporated. Bring the mixture to a boil, then reduce to a simmer. Cook the sauce for about 5 minutes until the sauce has thickened.
Step 7: Add in the spinach leaves and stir so the leaves will slightly wilt.
Step 8: Place the chicken back to the skillet.
Step 9: In the preheated oven, place the entire pan and bake for about 25 minutes or until the internal temperature of the chicken reads 165 degrees F.
Step 10: Garnish with slices of lemon and some fresh thyme. Serve over rice, pasta, mashed potatoes, or enjoy alone.
Nutrition Facts:
Amount Per Serving: Calories 603 | Fat 53g 82% | Saturated Fat 26g 163% | Cholesterol 226mg 75% | Sodium 995mg 43% | Potassium 540mg 15% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 1g 1% | Protein 26g 52% | Vitamin A 4680IU 94% | Vitamin C 18mg 22% | Calcium 228mg 23% | Iron 2mg 11%
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 tsp kosher salt plus more to taste
- 1 tsp lemon pepper
- 3 tbsp salted butter divided
- 3 cloves garlic, minced. or 1.5 tsp garlic paste
- 1/2 c. low sodium chicken broth
- 1 c. heavy cream
- 1/2 c. grated parmesan cheese
- 1/4 c. fresh lemon juice
- 1 tsp fresh thyme leaves plus more for garnish
- 5 oz. baby spinach one bag
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a bowl, place the chicken thighs and season with salt and lemon pepper. Toss to combine, then set aside.
Step 3: Melt 2 tbsp butter in an oven-safe medium/large skillet over medium-high heat. Make sure to coat the bottom of the skillet with the melted butter.
Step 4: In the skillet, add the chicken, skin-side-down, and sear for about 3 to 4 minutes until golden brown. Flip and continue to sear the other side. Set the seared chicken aside.
Step 5: Add another tbsp butter in the same skillet. Let the butter melt while stirring to deglaze the pan. Add in the garlic and cook for a minute or two until aromatic.
Step 6: To the skillet, add in the chicken broth, heavy cream, Parmesan, lemon juice, and thyme. Stir well until everything is incorporated. Bring the mixture to a boil, then reduce to a simmer. Cook the sauce for about 5 minutes until the sauce has thickened.
Step 7: Add in the spinach leaves and stir so the leaves will slightly wilt.
Step 8: Place the chicken back to the skillet.
Step 9: In the preheated oven, place the entire pan and bake for about 25 minutes or until the internal temperature of the chicken reads 165 degrees F.
Step 10: Garnish with slices of lemon and some fresh thyme. Serve over rice, pasta, mashed potatoes, or enjoy alone.
