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Lemon Chicken Recipe

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This recipe for Lemon Chicken is from The Cruise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bone-in, skin-on chicken thighs
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice and zest of 1-2 lemons, to taste
1 teaspoon dried thyme
2 cups baby spinach, chopped
1 pound button mushrooms sliced
16 oz baby red potatoes
1/2 cup dry white wine
Directions:
Directions:
DIRECTIONS:
Preheat oven to 400 degrees F.
Season chicken thighs with cayenne, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Deglaze pan with wine. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice & zest, and thyme.
Bring to a boil; reduce heat, stir in spinach and potatoes, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.
Personal Notes:
Personal Notes:
This is a favorite!

 

 

 

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