Crispy Chicken with Creamy Spinach Garlic Lemon Sauce

This recipe is a very easy pan-seared chicken covered with super creamy yummy garlic and lemon sauce that’s sure hard to resist! Crispy chicken with creamy spinach garlic lemon sauce is a great weeknight menu idea for your busy lifestyle. The chicken is crispy, yet tender, and is packed with burst of flavor – a little tanginess, garlicky, savory. All in one pan.

The crispy chicken with creamy spinach garlic lemon sauce is one of our family favorite chicken recipes that we usually indulge in once in a while. My little one is usually not a big fan of leafy green vegetables. However, in this one, he always asks for more. I am guessing is because of the sauce flavor is dominating the spinach so he is enjoying it. Lemon and garlic is like best buddy, they go well with one another, like in in the other recipe of salmon lemon garlic. So this time, I’m trying to add spinach in it. I’m glad this crispy chicken with creamy spinach garlic lemon sauce turns out great! Well, when he is happy and enjoys his food, I am happy too – but I need to make sure he got enough servings of the necessary nutrients. All the moms out there will know what I am talking about.

Tip: To get a very nice and crispy chicken, start cooking the chicken skin down under low heat and then, gradually increase the heat while the chicken is still cooking. If you like crispy chicken, it is better to use chicken with skin-on. The skin also helps to retain the chicken juice.

Ingredients:

• 3 pieces chicken thighs
• 1 cup baby spinach
• 1 cup chicken broth
• ½ lemon
• 4 cloves garlic – minced
• 1 medium-sized shallot – sliced
• 1 tablespoon olive oil
• ½ cup heavy cream
• 1 pinch dried dill (or chopped fresh dill)
• Salt and pepper

Directions:

• Clean the chicken thighs well and rub with a pinch of salt and pepper all over the thighs. Set aside for at least 20 minutes.
• While the chicken is set aside, mince the garlic and slice shallot into thin slices.
• Pre-heat the oil under a low heat. Put the chicken skin-side down. During the cooking, gradually increase the heat to medium after 5 minutes and then, to medium-high heat after another 5 minutes.
• Cook each side of the chicken for at least 15 minutes each (or until the chicken is cooked thoroughly – depending on the size of the chicken). Set aside on a plate.
• Using the pan that you cooked the chicken with and under medium high heat, add minced garlic, shallot, and chicken broth. Simmer for about 10 minutes. The amount of chicken broth should reduce a little bit.
• Add heavy cream and cook for another 3-5 minutes or until the sauce is thicken.
• Add spinach and give it a good stir.
• When the spinach is wilted a bit. Add the cooked chicken back to the pan, skin-side up, so that the chicken can remain crispy.
• Squeeze the lemon and sprinkle the juice all over the chicken and the sauce.
• Sprinkle the dried dill onto the chicken.
• Turn off the heat, drizzle the sauce onto the chicken, serve warm and enjoy!