Ingredients
Equipment
Method
- Set your oven to 400 degrees Fahrenheit.
- Season both sides of the chicken thighs with salt and pepper.
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Place chicken thighs in the hot pan and sear for 4 to 5 minutes on each side until golden brown.
- Remove chicken to a plate and set it aside. Return the pan to the stove over medium-high heat.
- Add onion and garlic to the pan. Sauté until the onion is translucent, about 3 minutes. Add another drizzle of olive oil if the pan looks dry.
- Pull leaves off the thyme sprigs. Add the thyme leaves to the onions.
- Add salt and pepper to taste.
- Juice the lemon, remove any seeds, and add the lemon juice to the onion mixture. Stir to combine.
- Add chicken stock and spinach to the onions and stir to combine. Bring the mixture to a simmer.
- When the mixture simmers, return the seared chicken thighs to the pan. Spoon some of the broth over the top of the chicken to keep it moist.
- Place the pan in the 400 degree Fahrenheit oven, uncovered, and cook for 15 to 20 minutes more until the chicken is cooked through. Serve immediately.
Nutrition
Notes
You can substitute bone-in, skinless chicken thighs or boneless, skinless chicken breasts. With larger or bone-in cuts, you might need to extend the baking time to cook the chicken completely. Use 1/2 cup of white wine instead of 1/2 cup of the chicken stock if you want. Add kale, broccoli, cauliflower, potatoes, or any vegetables you have on hand in place of or in addition to the spinach. Add broccoli, cauliflower, or carrots when you put the chicken in the oven to prevent overcooking.
Serve this lemon chicken over rice, quinoa, farro, pasta, or mashed potatoes. It is also good as a main dish with roasted vegetables on the side.
For more texture, wait to add the spinach until you are ready to serve. Stir it into the hot broth and let it wilt slightly. This recipe has a light, broth-y sauce.
If you want a thicker sauce, stir in a cornstarch slurry or a splash of heavy cream just before serving.
To make this recipe in a slow cooker, sauté the onions and garlic in a small skillet. Add the sautéed onion mixture to your slow cooker along with the remaining ingredients and cook on low for 6 to 8 hours. Stir chopped spinach in when you are ready to serve.
Save leftovers in an airtight container in the fridge for up to five days or in the freezer for up to 3 months. To reheat, warm in a skillet or saucepan over medium-low heat until heated through. Taste and add extra chicken stock, lemon juice, and seasonings as needed before serving.