1-Getting started with Lemon Butter Chicken Thighs: Begin by preheating your oven to 400°F and gathering all your ingredients to ensure a smooth process. This recipe combines searing and baking for juicy, flavorful results that will impress your family.

2-Season the chicken: First, season the 4 bone-in, skin-on chicken thighs with 1 teaspoon kosher salt and 1 teaspoon lemon pepper. Heat 2 tablespoons of the salted butter in an oven-safe skillet over medium heat until it melts and starts to bubble.

3-Sear the chicken: Next, sear the chicken thighs skin-side down for about 5-6 minutes until they turn golden brown, then flip and cook the other side for another 4-5 minutes. For the sauce, add the remaining 1 tablespoon of butter, 3 cloves minced garlic, ½ cup low-sodium chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ¼ cup fresh lemon juice, and 1 teaspoon fresh thyme leaves to the skillet.

4-Simmer and finish cooking: Simmer the sauce for 5 minutes to thicken it, then stir in 5 ounces of baby spinach and let it wilt slightly. Return the chicken to the skillet, spoon some sauce over the top, and bake in the preheated oven for 25 minutes or until the internal temperature reaches 165-175°F.

5-Serve: Once done, remove from the oven and garnish with lemon slices and fresh thyme. Serve it hot over rice, pasta, or mashed potatoes for a complete meal. Remember, using an oven-safe skillet like cast iron helps lock in flavors, as mentioned in our tips section.