Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon butter rosemary and spinach chicken thighs. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Lemon butter rosemary and spinach chicken thighs is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my whole life.
Lemon butter rosemary and spinach chicken thighs. Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the I'll make the Lemony butter chicken thighs tonight, and will substitute cauliflower for the spinach. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here.
To begin with this recipe, we must prepare a few components. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:
- Prepare loose packed rough chopped baby spinach
- Take (4) organic bone in chicken thighs
- Take garlic cloves minced
- Take heavy cream
- Take chicken stock
- Get minced fresh rosemary and 3 to 4 sprigs
- Make ready large lemon
- Take White rice
- Get Smoke paprika
- Take Salt and pepper
- Prepare freshly grated Parmesan
- Get crushed red pepper (optional)
- Get cherry tomatoes
This is a nice dish for everyday, or for dinner guest. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Season chicken on both sides with granulated garlic, oregano, paprika, salt, and pepper.
Steps to make Lemon butter rosemary and spinach chicken thighs:
- 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
In a large skillet over high heat, heat some oil and butter. Remove the chicken from the skillet and set aside. In the process of making Lemon Butter Chicken. Season chicken thighs with salt, pepper, and paprika. Add chicken, skin-side down, and sear both sides until golden brown.
So that is going to wrap this up with this special food lemon butter rosemary and spinach chicken thighs recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
