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Lemon butter rosemary and spinach chicken thighs
Lemon butter rosemary and spinach chicken thighs

Before you jump to Lemon butter rosemary and spinach chicken thighs recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

We all know that having healthy meals can help us feel better in our bodies. Whenever we eat more healthy foods and less of the bad ones we typically feel much better. A bit of pizza does not make you feel as healthy as ingesting a fresh green salad. Sometimes it’s hard to find healthier foods for treats between meals. Shopping for goodies can be a challenge because you have so many options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Certain foods made from whole grains are great for a fast snack. A piece of whole wheat toast, for example is a great snack in the early morning. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products such as white bread to the healthier whole grain alternatives.

A large variety of instant health snacks is easily accessible. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to lemon butter rosemary and spinach chicken thighs recipe. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Lemon butter rosemary and spinach chicken thighs:
  1. You need 2 cups loose packed rough chopped baby spinach
  2. You need 1.75-2 pounds (4) organic bone in chicken thighs
  3. Prepare 3 garlic cloves minced
  4. Take 1 cup heavy cream
  5. Provide 1 1/2 cup chicken stock
  6. You need Tbsp minced fresh rosemary and 3 to 4 sprigs
  7. Prepare 1 large lemon
  8. You need White rice
  9. Use Smoke paprika
  10. Get Salt and pepper
  11. Get 1/4 cup freshly grated Parmesan
  12. You need 1 tsp crushed red pepper (optional)
  13. Provide 1 1/2 cups cherry tomatoes
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

How long to cook chicken thighs. Brown them well on both sides until the skin is golden brown and. 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.

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