Creamy Lemon Chicken Thighs
These creamy lemon chicken thighs boast lots of flavors including garlic, white wine, herbs and spices, lemon, and more. It makes a lovely, cozy dinner.
Servings: 6
Ingredients
- 6 boneless chicken thighs
- 1 Tablespoon olive oil
- ½ Tablespoon chili powder
- 1 Teaspoon onion powder
- 1 Teaspoon dried parsley
- ½ Teaspoon salt
- ½ Cup butter
- 6 garlic cloves minced
- 1 Teaspoon black pepper freshly cracked
- ½ Teaspoon red pepper flakes
- Juice of 1 lemon
- 1 Tablespoon lemon zest
- ¼ Cup white wine
- 1½ Cups chicken broth
- 1 Pint grape tomatoes
- 2 Cups spinach fresh, chopped
- ½ Cup heavy cream
- parsley fresh, for garnish
Instructions
- Add the chicken thighs to a large Ziploc bag. Pour in the olive oil, chili powder, onion, powder, parsley, and salt.
- Seal the bag and massage to mix and coat the chicken with the marinade. Set aside and allow chicken to marinate until the sauce is done cooking.
- Preheat the oven to 350 degrees F.
- Prepare the sauce. Add the butter to a saucepan over a medium heat.
- Once the butter is melted, add minced garlic, pepper, red pepper flakes, lemon zest, lemon juice, and chicken broth. Stir and cook for 1 minute.
- Next, add the tomatoes. Cook until tomatoes start to blister, about 5 minutes.
- Pour in the wine and reduce the heat to medium low.
- Stir in the chopped spinach. Cook until wilted, about 2 minutes.
- Next, stir in the heavy cream. Cook for 4 more minutes.
- Pour the contents of the saucepan into a casserole dish.
- Remove chicken thighs from marinade. Add them to the casserole dish. Be sure to leave space between each chicken thigh.
- Place into the oven on the center rack and bake for 45 minutes.
- Use a spoon to baste butter over the chicken halfway through the cooking time.
- Garnish with fresh chopped parsley and serve right away.
Notes
Coat the chicken well: It's a good idea to massage the marinade ingredients into the chicken through the bag, to ensure it's coated evenly.
Use a cast iron skillet: If you have a large enough skillet, you can use this and then transfer it directly into the oven without having to use a regular pan and then a casserole dish.
Check the chicken thighs are done: Use a meat thermometer to ensure the chicken thighs are 165 degrees F in the thickest part to ensure they're cooked perfectly.
Use a cast iron skillet: If you have a large enough skillet, you can use this and then transfer it directly into the oven without having to use a regular pan and then a casserole dish.
Check the chicken thighs are done: Use a meat thermometer to ensure the chicken thighs are 165 degrees F in the thickest part to ensure they're cooked perfectly.
Nutrition
Calories: 365kcal | Carbohydrates: 8g | Protein: 21g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 552mg | Potassium: 576mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2258IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 2mg
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