THE BEST ONE PAN CHICKEN DISH CHANCE HAS EVER TASTED! | SAM THE COOKING GUY

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol

Heat the cast iron pan and add olive oil and 2 tablespoons of European butter until melted.

Season 6 bone-in skin-on chicken thighs with salt and black pepper.

Place chicken thighs skin-side down in the pan and cook until browned on the bottom, then flip and cook for a couple more minutes.

Remove chicken from the pan and set aside.

Add squeezed garlic to the pan and sauté until fragrant.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up the fond from the bottom.

Add 1 cup of coconut cream and lemon juice to the pan, stirring to combine.

Bring the mixture to a boil, then reduce to a simmer until it starts to thicken.

Add a sprig of fresh thyme and mix it in.

Add a ton of baby spinach to the pan and stir until wilted.

Add 1 can of cherry tomatoes to the pan and mix well.

Return the chicken to the pan and kill the heat.

Transfer the pan to a preheated 400°F oven for about 20-25 minutes until the chicken reaches an internal temperature of 162°F.

Remove from the oven and garnish with grilled lemon slices before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens