Lemon butter rosemary and spinach chicken thighs. Pat the chicken thighs dry on both sides then generously season with the chopped rosemary, salt and pepper. Press the seasoning into the chicken thighs. Place the chicken thighs, skin-side down into a cold skillet or frying pan.
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
- You need 2 cups of loose packed rough chopped baby spinach.
- It’s 1.75-2 pounds of (4) organic bone in chicken thighs.
- Prepare 3 of garlic cloves minced.
- Prepare 1 cup of heavy cream.
- You need 1 1/2 cup of chicken stock.
- You need Tbsp of minced fresh rosemary and 3 to 4 sprigs.
- You need 1 of large lemon.
- It’s of White rice.
- Prepare of Smoke paprika.
- Prepare of Salt and pepper.
- It’s 1/4 cup of freshly grated Parmesan.
- You need 1 tsp of crushed red pepper (optional).
- It’s 1 1/2 cups of cherry tomatoes.
Carefully drain & discard the grease from the cast iron skillet. Add the chicken stock, heavy cream, lemon juice, and parmesan cheese. Stir in the spinach and place then place the chicken back into the skillet. Sprinkle both sides of chicken thighs with salt and pepper.
Lemon butter rosemary and spinach chicken thighs instructions
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..
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..
Turn the heat off and add the spinach until wilted.
Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes.
Serve over white rice.
Flip chicken over and brush skin with lemon-butter mixture. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. To make the garlic butter chicken thighs with creamy spinach and bacon: Heat the oil in a large skillet over medium heat. Season chicken thighs with paprika, salt and pepper, to taste. Sprinkle lemon zest over chicken thighs.
