Lemon Butter Chicken
There are few things I love more than butter, lemon and cheese. This easy one has all three. Praise.
Lemon Butter Chicken: serves 6
- 6 bone in, skin on chicken thighs (calm down. just eat the dark meat)
- 1 cup chicken broth
- ½ cup milk
- ¼ cup grated parmesan
- 1 teaspoon thyme
- 3 cloves minced garlic
- Juice of one lemon
- 2 cups fresh spinach
- 2 Tablespoons butter
- Sale and Pep
Preheat your oven to 400 degrees.
Salt and pepper the chicken and brown on both sides in a large oven safe skillet- about 2-3 minutes per side. Remove chicken from the skillet and pour off any grease.
Add butter back into the hot skillet. Sauté the garlic in melted butter until it begins to turn golden. Add broth, milk, cheese, lemon juice, and thyme to the skillet and bring to a boil. The sauce will begin to thicken slightly so keep stirring. Add in your spinach and let it wilt.
Nestle the chicken back into the pan and pop it into the oven. Baked uncovered for 25-30 minutes.
Boom. Serve with a cauliflower mash or lots of crusty bread.