I pretty much always love a one-pan meal, how about you? This lemony chicken dish is a hit with my family each time and I thought you and your friends and family might enjoy it, too!
You can use bone in and skin-on chicken thighs – or not! I have tried it both ways depending on what is available at the grocery store at the time. The photos show skinless and boneless- both ways always turn out tender and delicious for me!
One-Pan Lemon Chicken with Spinach
Ingredients
- 4-6 chicken thighs
- 1 tsp lemon pepper seasoning
- 1 tsp salt
- 3 TBSP butter
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1 tsp fresh thyme
- 1 bag baby spinach
Instructions
- Preheat oven to 400 degrees (F)
- Combine chicken thighs with salt and lemon pepper in a bowl and set aside.
- In a cast iron skillet (or other skillet of your choice), melt 2 TBSP butter to coat the bottom surface of pan.
- Place chicken in pan and cook to sear the chicken (about 3-4 mins.) on each side. The outside should look golden brown.
- Remove the chicken from the skillet and put on a plate to set aside.
- Melt the remaining tablespoon of butter in the pan. Stir and scrape the pan to loosen any chicken stuck to the pan. This will help create more flavor in your sauce.
- Next, add the garlic and cook for 1 to 2 minutes.
- Add the chicken broth, heavy cream, lemon juice, parmesan, and thyme. Stir well, bring to a boil and then lower temp and let the sauce simmer for 5 mins.. Sauce will thicken a bit
- Return chicken to the skillet and place the skillet in the oven. Bake for 20-25 mins. or until chicken is done. Recommended temperature for chicken is 165 degrees (F). I often take mine out at 160 degrees or if the juices are clear when the chicken is cut in the center to check for doneness,
- After you remove the pan from the oven, add spinach. Toss gently to coat and let the spinach wilt.
- Serve with rice or pasta. Enjoy!
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