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Lemon butter rosemary and spinach chicken thighs
Lemon butter rosemary and spinach chicken thighs

Before you jump to Lemon butter rosemary and spinach chicken thighs recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to lemon butter rosemary and spinach chicken thighs recipe. To cook lemon butter rosemary and spinach chicken thighs you only need 13 ingredients and 5 steps. Here is how you do it.

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

How long to cook chicken thighs. Brown them well on both sides until the skin is golden brown and. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low. Stir in spinach, simmer until spinach has wilted and the sauce has thickened.

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