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Creamy Lemon Chicken
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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. Put in the oven until the chicken hits about 160-165
  8. Remove and serve

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