Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lemon butter rosemary and spinach chicken thighs. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Lemon butter rosemary and spinach chicken thighs is something which I have loved my entire life.

Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste. Instructions 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.

To get started with this recipe, we must first 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:

1. Make ready loose packed rough chopped baby spinach
2. Make ready (4) organic bone in chicken thighs
3. Get garlic cloves minced
4. Make ready heavy cream
5. Prepare chicken stock
6. Get minced fresh rosemary and 3 to 4 sprigs
7. Prepare large lemon
8. Make ready White rice
9. Prepare Smoke paprika
10. Get Salt and pepper
11. Prepare freshly grated Parmesan
12. Make ready crushed red pepper (optional)
13. Get cherry tomatoes

This is a nice dish for everyday, or for dinner guest. Add fresh garlic and red crushed pepper to the skillet and cook until fragrant. 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.

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

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. 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.

So that’s going to wrap it up with this special food lemon butter rosemary and spinach chicken thighs recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!