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

Lemon butter rosemary and spinach chicken thighs. Turn Your Regular Chicken Dinner Into A Flavorful, Enticing Supper. Add A New Flavor To Your Chicken By Adding Rosemary, Paprika, And Garlic. It's the sauce that makes this dish.

The perfect one pan weeknight dinner! Season chicken thighs with paprika, salt and pepper, to taste. Season chicken on both sides with granulated garlic, oregano, paprika, salt, and pepper. You can cook Lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon butter rosemary and spinach chicken thighs

1. It's 2 cups of loose packed rough chopped baby spinach.
2. It's 1.75-2 pounds of (4) organic bone in chicken thighs.
3. Prepare 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. It's 1 of large lemon.
8. You need of White rice.
9. It's of Smoke paprika.
10. Prepare of Salt and pepper.
11. It's 1/4 cup of freshly grated Parmesan.
12. Prepare 1 tsp of crushed red pepper (optional).
13. Prepare 1 1/2 cups of cherry tomatoes.

In a large skillet over high heat, heat some oil and butter. Remove the chicken from the skillet and set aside. Season chicken thighs with salt, pepper, and paprika. Add chicken, skin-side down, and sear both sides until golden brown.

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.

Drain excess fat and set aside. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Serve with Sautéed Garlic Spinach and Two-Cheese Grits. Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary.