I was MAJOR surprised at how this dish turned out. I make chicken thighs often because they're so affordable and you can do pretty much anything with them. But holy cannoli this one tops them all. It's SO flavorful and my kids even ate the spinach. Next time I make it I'm going to throw even more in there...it's SO good! And Keto friendly!
8 bone-in, skin-on chicken thighs
Seasoned salt
1/2 stick butter, divided
1 head of garlic, peeled and the cloves sliced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Juice of 1 lemon (or 3 drops of Young Living Lemon Vitality)
1 tsp. dried thyme (or 1 drop of Young Living Thyme Vitality)
2-4 cups baby spinach
Preheat oven to 400 degrees.
Season both sides of the chicken thighs with Seasoned salt (I like Lawry's.)
Melt 3 tablespoons butter in a large skillet over medium-high heat.
Add chicken, skin side down, and sear both sides until browned 2-3 minutes per side.
Once chicken has been seared, place it in a 9x13 baking dish, skin side up.
Add the remaining tablespoon of butter to the hot skillet.
Add the sliced garlic and cook until fragrant, stirring constantly, about 1-2 minutes.
Stir in heavy cream, chicken broth, parmesan cheese, lemon, and thyme.
Bring to a boil, reduce heat, stir in spinach, and simmer until the spinach has wilted and sauce has thickened slightly, about 3-5 minutes.
Pour the sauce over the chicken thighs and place the wilted spinach in between the chicken thighs so that the skin can get crispy.
Place the chicken in the oven and roast until completely cooked though, reaching an internal temperature of 160 degrees, about 25-30 minutes.
Serve immediately. We like it with riced cauliflower and a salad.
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