Easy Lemon Garlic Chicken
Easy Lemon Garlic Chicken might be a good recipe to expand your main course recipe box. For $2.43 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 353 calories, 47g of protein, and 14g of fat each. This recipe from Life as a Strawberry has 27 fans. From preparation to the plate, this recipe takes roughly 45 minutes. If you have chicken stock, garlic, fresh thyme, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is super. Try Easy Garlic Lemon Thyme Chicken, Easy Roasted Lemon-Garlic Picnic Chicken, and Easy Roasted Chicken With Lemon, Thyme And Garlic for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1.5 cups chicken stock
1 Tbsp. extra virgin olive oil
5 sprigs fresh thyme
3 cloves garlic, diced
1 large lemon
salt and pepper to taste
2 lb. boneless, skinless chicken thighs
1 cup fresh spinach, roughly chopped
½ medium yellow onion, diced
Equipment:
oven
frying pan
stove
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F.Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.Season both sides of chicken with salt and pepper to taste.Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown. Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.Add onion and garlic to pan and saute until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.Squeeze all the juice out of the lemon. I like to squeeze juice into a separate bowl so I can make sure to pull out all of the seeds. Add lemon juice to onions and stir to combine.Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately.
Step by step:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.Season both sides of chicken with salt and pepper to taste.
3. Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown.
4. Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.
5. Add onion and garlic to pan and saute until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.Squeeze all the juice out of the lemon. I like to squeeze juice into a separate bowl so I can make sure to pull out all of the seeds.
6. Add lemon juice to onions and stir to combine.
7. Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
8. Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
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