4 Bone in skin on chicken thighs
1 tsp. Salt
1 tsp. Lemon pepper seasoning
3 Tbsp. Butter divided
3 tsp. Minced garlic
½ C. Chicken broth
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
¼ C. Lemon Juice
1 tsp. Thyme dried
5 oz. Baby spinach fresh
Lemon slices for garnish
Preheat the oven to 400 degrees.
Season the chicken thighs with salt and lemon pepper seasoning.
Place 2 Tbsp of the butter in a skillet over medium high heat.
Add the chicken skin side down, and sear for several minutes on each side until browned. Remove and set aside.
Melt the remaining tbsp of butter in the skillet and add the garlic. Stir to combine and saute for 30 seconds.
Whisk in the chicken broth and lemon juice to deglaze the skillet.
Stir in the heavy whipping cream and thyme. Simmer until the sauce thickens.
Mix in the parmesan cheese and then return the chicken to the skillet.
Bake for 20 minutes.
Remove the skillet from the oven and add the spinach. Place a lid on the skillet until the spinach is wilted. Stir to combine.
Serve with lemon slices or garnish.