1-Getting started with this lemon butter chicken thighs recipe is as easy as preheating your oven and pulling out a skillet. First, preheat the oven to 400°F and season the 4 bone-in, skin-on chicken thighs with 1 teaspoon kosher salt and 1 teaspoon lemon pepper, then set them aside to come to room temperature for the best results.

2-Next, heat an oven-safe skillet over medium-high heat and melt 2 tablespoons of the salted butter. Sear the chicken skin side down for 3-4 minutes until it’s golden brown, then flip and sear the other side for a couple more minutes before removing it from the pan.

3-Now, add the remaining 1 tablespoon of butter to deglaze the skillet, stir in the 3 cloves minced garlic, and cook for 1-2 minutes until fragrant. Pour in the ½ cup low-sodium chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ¼ cup fresh lemon juice, and 1 teaspoon fresh thyme leaves, then bring it to a boil and simmer for 5 minutes until the sauce thickens.

4-Add the 5 ounces of baby spinach and stir until it’s slightly wilted, which only takes a moment. Return the chicken to the skillet and bake it in the oven for 25 minutes, or until it reaches an internal temperature of 165-175°F for optimal juiciness.

5-Finally, garnish with lemon slices and extra fresh thyme, and serve it over rice, pasta, or mashed potatoes. Remember, using an oven-safe skillet makes this transition seamless, but if you don’t have one, transfer everything to a baking dish before baking.