Categories: Chicken
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 lb. boneless, skinless chicken thighs (or whatever cut of chicken you have on hand)
- salt and pepper to taste
- 1/2 medium yellow onion, diced
- 3 cloves garlic, diced
- 5 sprigs fresh thyme
- 1 large lemon
- 1.5 cups chicken stock
- 1 cup fresh spinach, roughly chopped
Directions
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Heat oven to 400 degrees F.
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Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.
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Season both sides of chicken with salt and pepper to taste.
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Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown.
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Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.
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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.
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Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.
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Juice the lemon, removing any seeds, and add to the onion mixture. Stir to combine.
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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.
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Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately.