Chicken Thighs with Spinach

Chicken and spinach are two of my most common food items to have on hand, so this Lemon Butter Chicken dish from Damn Delicious is one of my go-to's all year long. It uses chicken thighs, which get the snub quite a bit from the general pop. But in my opinion, they are very juicy and yummy and they are way cheaper than the chicken breast. 

This is perfect to serve with rice or potatoes of some sort. And then I always rock out a salad for good measure. 

Be sure to use a pan that works on the stove and the oven. I like to use my Le Creuset braiser. It is ideal for this type of cooking.

I use half and half in lieu of heavy cream. I also use more spinach, because the more greens the better.

Lemon Butter Chicken

From Damn Delicious

8 bone-in, skin-on chicken thighs

1 Tbsp. smoked paprika

Kosher salt and freshly ground black pepper to taste

3 Tbsp. unsalted butter, divided

3 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 tsp. dried thyme

2 cups baby spinach, chopped

Preheat oven to 400 degrees Fahrenheit.

Season chicken thighs with paprika, salt and pepper to taste.

Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side; drain excess fat and set aside.

Melt remaining Tbsp. butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, parmesan, lemon juice and thyme.

Bring to a boil; reduce heat. Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit, about 25-30 minutes.

Serve immediately

Please note: The Jersey Girl uses half and half in lieu of heavy cream.