1 tbsp. extra virgin olive oil
2 lb. boneless, skinless chicken thighs
salt and pepper to taste
½ medium yellow onion, diced
3 cloves garlic, diced
5 sprigs fresh thyme
1 large lemon
1.5 cups chicken stock
1 cup fresh spinach, roughly chopped
1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large, oven-safe pan over medium heat. Season both sides of chicken with salt and pepper to taste.
3. Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown. 4. Remove chicken to a plate and set aside, then return pan to stove over medium-high heat. Add onion and garlic to pan and sauté until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.
5. Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper. Squeeze all the juice out of the lemon. Add lemon juice to onions and stir to combine. Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
6. Place pan in 400-degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately with rice.