I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Creamy Lemon Chicken
...in your mind.
Creamy Lemon Chicken

Creamy Lemon Chicken

Serves 6

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 6 bone in, skin on chicken
  • Kosher salt & coarse ground black pepper
  • 1 tablespoon garlic paste, or 2 large cloves minced
  • ½ cup chicken broth
  • 1 cup coconut cream
  • ¼ cup fresh lemon juice
  • ½ cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves plus more for garnish
  • 2 giant handfuls baby spinach, prob 5-6 ounces
  • 14 ounces canned cherry tomatoes, like these

Directions

  1. Pre-heat oven to 400
  2. Melt 2 tablespoons of the butter with the oil in a large, oven-proof pan over medium high heat
  3. Season chicken with salt & pepper, and cook skin-side down until the skin is golden brown, flip over and cook 2-3 more minutes then remove
  4. Put in remaining butter and garlic, and when fragrant add the broth, coconut cream,lemon juice, parm and thyme
  5. Bring to a boil, turn down and let simmer - you want it to start to thicken here, so give it about 5 minutes
  6. Add the spinach, stirring in and as it starts to wilt put in the tomatoes and the chicken
  7. Putin the oven until the chicken hits about 160-165
  8. Remove and serve
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