Did you make this recipe? Please give it a star rating below!
This Lemon Garlic Chicken Skillet with Spinach is a quick and healthy dinner that is so versatile! Made with a handful of ingredients you probably already have in your house. Whole30, Low Carb, Gluten Free and absolutely DELICIOUS!!!
Squeeze lemon juice (you need 2 T), crush garlic, trim any visible fat from chicken thighs and finely chop parsley.
Sprinkle half of the spices on one side of chicken thighs.
Heat a 12" cast iron skillet over medium heat. Once hot, add 1 T of the Ghee.
Once melted, add chicken thighs, seasoning side down. Sprinkle remaining spices on unseasoned side and brown for about 4 to 5 minutes per side.
Add crushed garlic and cook 30 to 45 seconds, stirring frequently, until fragrant.
Quickly add chicken broth to pan and use a spatula or spoon to gently scrap the bottom.
Bring broth to a boil, reduce heat to a simmer and cook until chicken is cooked through (about 8 to 10 minutes depending on thickness).
Once chicken is cooked through, remove to a plate with tongs.
Turn heat back up to medium and add baby spinach. Saute for 1 to 2 minutes, stirring, until wilted.
Whisk in remaining 1 T of Ghee and 2 T of lemon juice. Reduce sauce for 2 to 3 minutes until slightly thicker.
Add cooked chicken back to skillet to warm through. Serve topped with fresh chopped parsley and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.