Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 4 Servings
This recipe is a must-try! Oh, man, you are so in for a treat. Enjoy!
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
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Season the chicken thighs with salt, pepper, and lemon pepper.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tablespoons of butter and allow it to melt.
Step 5: Add the chicken thighs and sear each side for 4 minutes or until golden brown. Remove from the skillet onto a clean plate.
Step 6: Add another tablespoon of butter into the skillet and allow it to melt.
Step 7: Add the garlic and sauté for 1 minute or until aromatic.
Step 8: Add the chicken broth, lemon juice, thyme, Parmesan cheese, and heavy cream. Stir until well mixed, then allow the mixture to boil.
Step 9: Reduce the heat and simmer for 5 minutes or until the texture of the sauce becomes thick.
Step 10: Add the spinach and stir until just mixed.
Step 11: Put the chicken back to the skillet. Remove from the heat and transfer the skillet inside the oven. Bake for 25 minutes or until done.
Step 12: Serve over pasta, mashed potatoes, or rice. Enjoy!
Calories 603 | Calories from Fat 477 | 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%
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