Categories: Meals

Ingredients

• 4 skin-on, boneless chicken breasts
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp. olive oil
• 4 garlic cloves, smashed and peeled
• 1 1/2 cups whole milk
• 8 fresh thyme sprigs
• 1 lemon
• 10 cups packed spinach leaves, stems removed
• 1/8 tsp grated nutmeg

Directions

1. Preheat the oven to 350.

2. Pat the chicken dry with paper towels and season both sides with salt and pepper.

3. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken, skin side down, and cook, untouched, for 10-12 minutes, until the skin is well browned. Flip the chicken and cook for 2 minutes more. Use tongs to transfer the chicken to a plate.

4. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. Add the milk and thyme sprigs. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.

5. Once the milk mixture begins to boil, add the chicken, skin side up. Transfer the pot to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.

6. Divide the chicken among plates. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until it thickens slightly. Discard the thyme sprigs. Add the spinach and cook, stirring, for 2 minutes, or until wilted. Stir in the nutmeg. Taste for salt and pepper; you may want to add a little more. Serve the spinach alongside the chicken.

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