This Savory Chicken with Spinach and Lemon is a one-pan wonder that blends bright citrus with hearty greens for a meal that’s both refreshing and comforting. Perfect for a weeknight dinner, it’s quick to prepare and packed with flavor.
Boneless chicken thighs are the star of this dish, offering a juicy and flavorful base that holds up well to high-heat cooking. Olive oil is used for searing, adding a subtle richness while helping the chicken to brown beautifully. Salt and black pepper offer essential seasoning, enhancing the chicken's natural flavors. Garlic adds an aromatic depth, while lemon juice and zest bring brightness and a hint of tang that elevates the overall taste. Fresh spinach not only adds color and nutrients but also soaks up the sauce beautifully. Chicken broth contributes moisture and a savory note that ties the dish together. Finally, parmesan cheese adds a nutty, salty finish that complements the lemon and spinach perfectly.
This dish pairs wonderfully with a side of roasted potatoes or a simple quinoa salad. For a bit of extra zing, serve with additional lemon wedges. A glass of crisp white wine, like Sauvignon Blanc, complements the citrus notes beautifully.
Start by preheating your oven to 375°F. This gives you enough time to prep and sear the chicken without rushing. Season the chicken thighs with salt and pepper on both sides, ensuring they’re evenly coated. It’s a simple step, but it makes a huge difference in flavor.
In a large ovenproof skillet, heat olive oil over medium-high heat. Once it’s shimmering, add the chicken thighs. You’re aiming for a nice, golden-brown crust, so let them sear undisturbed for about 4 minutes per side. Once they’re browned, remove them from the skillet and set aside.
In the same skillet, add the minced garlic. Stir it around for about a minute until it’s fragrant, being careful not to let it burn. Then, pour in the lemon juice and add the lemon zest along with the chicken broth. Use your spoon to scrape up any brown bits stuck to the bottom of the skillet – they’re packed with flavor.
Next, stir in the fresh spinach. It may seem like a mountain of greens at first, but it wilts down quickly. Once the spinach is just wilted, return the chicken to the skillet, nestling it into the sauce. Spoon some of the lemony sauce over the top of the chicken to keep it moist and flavorful.
Sprinkle the parmesan cheese over the chicken, then transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through. Let it rest for 5 minutes before serving to allow the juices to redistribute.
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