How to Make Tasty Lemon butter rosemary and spinach chicken thighs

Lemon butter rosemary and spinach chicken thighs. This Lemon Butter Chicken Thigh Recipe is quick, easy and bursting with flavor! Juicy chicken thighs cooked with butter, lemon, thyme and garlic. The perfect one pan weeknight dinner!

In a large skillet over high heat, heat some oil and butter. Remove the chicken from the skillet and set aside. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here. You can cook Lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lemon butter rosemary and spinach chicken thighs

1. It's 2 cups of loose packed rough chopped baby spinach.
2. Prepare 1.75-2 pounds of (4) organic bone in chicken thighs.
3. You need 3 of garlic cloves minced.
4. It's 1 cup of heavy cream.
5. It's 1 1/2 cup of chicken stock.
6. It's Tbsp of minced fresh rosemary and 3 to 4 sprigs.
7. Prepare 1 of large lemon.
8. It's of White rice.
9. You need of Smoke paprika.
10. It's of Salt and pepper.
11. You need 1/4 cup of freshly grated Parmesan.
12. Prepare 1 tsp of crushed red pepper (optional).
13. Prepare 1 1/2 cups of cherry tomatoes.

How long to cook chicken thighs. Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.

Lemon butter rosemary and spinach chicken thighs instructions

1. Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it’s worth it so be patient..
2. Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning..
3. Turn the heat off and add the spinach until wilted.
4. Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes.
5. Serve over white rice.

Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Season chicken thighs with paprika, salt and pepper, to taste. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.