Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lemon butter rosemary and spinach chicken thighs. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Exceptional Food Picked At Its Peak By Our Partners & Brought To Your Door For Free. 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.

Lemon butter rosemary and spinach chicken thighs is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook 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. Prepare 2 cups loose packed rough chopped baby spinach
2. Make ready 1.75-2 pounds (4) organic bone in chicken thighs
3. Get 3 garlic cloves minced
4. Prepare 1 cup heavy cream
5. Take 1 1/2 cup chicken stock
6. Take Tbsp minced fresh rosemary and 3 to 4 sprigs
7. Get 1 large lemon
8. Take White rice
9. Get Smoke paprika
10. Take Salt and pepper
11. Make ready 1/4 cup freshly grated Parmesan
12. Take 1 tsp crushed red pepper (optional)
13. Take 1 1/2 cups cherry tomatoes

Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Add chicken broth, cream cheese, lemon juice and thyme in and bring to boil. In a medium or large oven safe skillet, melt the butter over medium-high heat. Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides.

Instructions 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

In a medium or large oven safe skillet, melt the butter over medium-high heat. Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides. In a large measuring cup, whisk together the broth, garlic powder, white wine and squeeze the juice from one lemon half into the mixture. Season chicken thighs with paprika, salt and pepper, to taste. Add the chicken stock, heavy cream, lemon juice, and parmesan cheese.

So that is going to wrap this up for this exceptional food lemon butter rosemary and spinach chicken thighs recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!