Sally's Recipe of the Week: Chicken With Spinach And Thyme

Chicken With Spinach And Thyme

Serves 2

Here is what you will need:

1 TBS olive oil

4 boneless, skinless chicken thighs. (Or any cut you want)

1/2 medium onion, diced

3 cloves chopped garlic

4 springs fresh thyme

1 lemon

1 1/2 cup chicken broth

1 cup fresh spinach, roughly chopped

Kosher salt and fresh ground pepper

Heat your oven to 400. Trim your thighs of excess fat.

Chop up your onion and garlic.

Roughly chop the spinach. Strip the thyme leaves off the stem and chop.

Season your chicken on both sides with salt and pepper.

Heat the oil in a large oven safe pan. Sear off the chicken, about 4 minutes per side. Remove the chicken from the pan and set aside.

Turn down the heat. Add the onions to the pan, you may need to add a bit more oil. Saute until onion is translucent, add the garlic and cook for a minute stirring.

Add the chicken broth to pan and scrape any brown bits from the bottom. Bring to a simmer.

Add in the spinach and thyme and stir until spinach wilts.

Add in the juice of 1/2 lemon.

Put the chicken back into the pan. Spoon some of the chicken broth/spinach mixture over the chicken and place into the oven. Cook for 15 to 20 minutes. Taste the broth and add salt or pepper or more lemon juice if needed.

Serve on top or rice or pasta or potatoes. Lets Eat!!

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