Best Ever Lemon Garlic Chicken Skillet
Best Ever Lemon Garlic Chicken Skillet
Best Ever Lemon Garlic Chicken Skillet
Pacific Foods
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Recipe - Rosemount
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Best Ever Lemon Garlic Chicken Skillet
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tbsp ghee, divided
1 1/2 pounds boneless skinless chicken thighs, visible fat trimmed
3/4 tsp salt
1/4 tsp crushed red pepper flakes
Freshly ground black pepper
4 cloves crushed garlic
6-8 cloves whole garlic (optional)
1 cup Pacific Foods Organic Bone Broth Chicken Original
4 ounces organic baby spinach
2 tbsp lemon juice
2 tbsp flat leaf parsley, finely chopped
Directions
  1. Squeeze lemon juice (you need 2 T), crush garlic, trim any visible fat from chicken thighs and finely chop parsley
  2. Sprinkle half of the spices on one side of chicken thighs
  3. 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
  4. Add crushed garlic and cook 30 to 45 seconds, stirring frequently, until fragrant. Quickly add Pacific Foods Organic Bone Broth Chicken Original 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
  5. Once chicken is cooked through, remove to a plate with tongs
  6. Turn heat back up to medium and add baby spinach. Sauté 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!
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp ghee, divided
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4th & Heart Ghee, Clarified Butter, Original Recipe, 9 Ounce
$14.49$1.61/oz
1 1/2 pounds boneless skinless chicken thighs, visible fat trimmed
Not Available
3/4 tsp salt
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Morton Salt, 26 Ounce
$1.49$0.06/oz
1/4 tsp crushed red pepper flakes
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Essential Everyday Red Pepper, Crushed, 1.5 Ounce
$1.99$1.33/oz
Freshly ground black pepper
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Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.49$1.16/oz
4 cloves crushed garlic
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
6-8 cloves whole garlic (optional)
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
1 cup Pacific Foods Organic Bone Broth Chicken Original
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Pacific Foods Bone Broth, Organic, Chicken, Unsalted, 32 Fluid ounce
$6.69$0.21/fl oz
4 ounces organic baby spinach
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Wild Harvest Spinach, Organic, Baby, 5 Ounce
$4.99$1.00/oz
2 tbsp lemon juice
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Concord Foods Lemon Juice, Reconstituted, 4.5 Ounce
$1.49$0.33/oz
2 tbsp flat leaf parsley, finely chopped
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Fresh Parsley, 1 Each
$1.49

Directions

  1. Squeeze lemon juice (you need 2 T), crush garlic, trim any visible fat from chicken thighs and finely chop parsley
  2. Sprinkle half of the spices on one side of chicken thighs
  3. 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
  4. Add crushed garlic and cook 30 to 45 seconds, stirring frequently, until fragrant. Quickly add Pacific Foods Organic Bone Broth Chicken Original 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
  5. Once chicken is cooked through, remove to a plate with tongs
  6. Turn heat back up to medium and add baby spinach. Sauté 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!