Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well. Place the skillet into the preheated Using tongs, remove the chicken from the skillet and place on a plate loosely covering it with a tin foil tent. Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken.

Lemon butter rosemary and spinach chicken thighs is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Lemon butter rosemary and spinach chicken thighs is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:

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

Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides. In a large measuring cup, whisk together. Oven Baked Rosemary Chicken Thighs recipe in a nutshell. Oven Roasted Chicken with Lemon Rosemary Garlic Butter.

Instructions to make Lemon butter rosemary and spinach chicken thighs:

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

Tuck some in between each thigh. Succulent crispy skin chicken with lemon butter cream sauce. It's the sauce that makes this dish, the chicken is baked in the oven in it's own juices smothered by the creamy lemon butter sauce. The smoky paprika permeates into the sauce and through the chicken meat. Tender chicken thighs cooked in the Instant Pot with sauce made from butter, lemon juice, plenty of garlic and herbs.

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