Makes 2 Servings
Macros: 316 Cal, Fat 23g, Carbs 5g, Fibre 1g, Protein 22g
227 grams Chicken Thighs With Skin
1/2 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
6 Cremini Mushrooms (roughly torn)
2 1/2 Garlic (cloves, smashed and roughly chopped)
1 1/2 tsps Butter
1/3 cup Chicken Broth
1 1/2 tsps Lemon Juice
2 1/2 cups Baby Spinach
Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin side of the chicken and season with salt and pepper.
Heat a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for five minutes. Increase the heat to medium and continue cooking skin side down for eight minutes, until browned, flip and cook for two minutes. Transfer to a plate skin side up and set aside, leaving the oil from the chicken in the skillet.
Toss the mushrooms in the skillet and cook undisturbed for three minutes, over medium heat. Lower the heat to medium-low and add in the garlic and butter and toss to combine. Cook for two to three more minutes.
Pour in the chicken broth and lemon juice and stir to release any browned bits on the skillet. Place the chicken on top and transfer to the oven and cook for 17 to 20 minutes, until the chicken is cooked through.
Remove the chicken and set aside. Return the skillet to medium heat and whisk until bubbling and the sauce has thickened, about two minutes. Add the spinach to the skillet and cook until wilted, about one to two minutes.
Divide the chicken and vegetables onto plates, drizzling the sauce over everything. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Omit the butter.