Easiest Way to Cook Delicious Lemon butter rosemary and spinach chicken thighs

Lemon butter rosemary and spinach chicken thighs. Lemon butter rosemary and spinach chicken thighs. Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll Season chicken thighs with paprika, salt and pepper, to taste. Juicy rosemary lemon chicken thighs is the kind of recipe that's perfect to make for a quick weeknight dinner.

Sprinkle both sides of chicken thighs with salt and pepper. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here. How long to cook chicken thighs. You can have Lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon butter rosemary and spinach chicken thighs

1. Prepare 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. Prepare Tbsp of minced fresh rosemary and 3 to 4 sprigs.
7. You need 1 of large lemon.
8. It's of White rice.
9. Prepare of Smoke paprika.
10. You need of Salt and pepper.
11. Prepare 1/4 cup of freshly grated Parmesan.
12. It's 1 tsp of crushed red pepper (optional).
13. You need 1 1/2 cups of cherry tomatoes.

Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Season chicken thighs with salt, pepper, and paprika.

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 chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside. In the process of making Lemon Butter Chicken. Perfect in salads sandwiches or wraps, over pasta & rice, or on its own with vegetables. Season chicken on both sides with granulated garlic, oregano, paprika, salt, and pepper.