Garlic Butter Chicken

INGREDIENTS
▢4 chicken thighs bone-in, skin-on
▢1 teaspoon kosher salt plus more to taste
▢1 teaspoon lemon pepper
▢3 tablespoons salted butter divided
▢3 cloves garlic, minced. or 1.5 teaspoon garlic paste
▢1/2 cup low sodium chicken broth
▢1 cup heavy cream
▢1/2 cup grated parmesan cheese
▢1/4 cup fresh lemon juice
▢1 teaspoon fresh thyme leaves plus more for garnish
▢5 ounces baby spinach one bag

INSTRUCTIONS
Preheat oven to 400F.
Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
Add the garlic and cook for 1-2 minutes until fragrant.
Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
Stir to wilt leaves slightly but not fully.
Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!