One Pan Lemon Chicken with Spinach & Broccolini: A perfect weeknight meal

I'm excited to share this delicious One-Pot Creamy Lemon Chicken with Spinach and Broccolini. Made with budget-friendly bone-in chicken thighs, a luscious lemony sauce, and plenty of nutritious greens, this dish comes together in just 30 minutes. It's perfect for busy evenings when you want something wholesome and satisfying without spending hours in the kitchen.

Why you’ll love this recipe

I love finding delicious ways to use budget friendly chicken thighs. This simple method takes the flavour to the next level, while also offering a complete meal, all in one pan. This One-Pot Creamy Lemon Chicken with Spinach and Broccolini is a weeknight hero! The chicken thighs are juicy and flavourful, the lemony sauce is rich and tangy, and the spinach and broccolini add a healthy dose of greens. Plus, it all comes together in one pot, making cleanup a breeze. No extra chopping, no extra dishes to clean! Huzzah!

What you’ll need for this recipe

3-4 lbs bone-in, skin-on, chicken thighs, (you can sub boneless, skinless thighs or even chicken breasts here, but you will want to reduce the cooking time)

Pantry spices like oregano, smoked paprika, salt, garlic and onion powder (Download my FREE pantry staples guide to be sure you’ve got everything you need on hand at all times!

Olive oil

Garlic (if you don’t have garlic, you can sub in garlic powder but the real deal is so much better!)

Lemons

coconut milk (if you don’t like the flavour of coconut milk, feel free to use heavy cream here!

chicken stock

Baby spinach leaves

Broccolini, you can use broccoli florets instead!

Fresh parsley, this is optional but it gives a nice bright flavour to the dish

Tips for Success

• Crispy Skin: For extra crispy skin, you’ll want to resist flipping the chicken too much. Let the heat do its thing!

• Creaminess Level: Adjust the creaminess of the sauce by adding more or less heavy cream to suit your taste.

• Versatility: Feel free to swap the broccolini for other vegetables like asparagus or green beans, depending on what you have on hand, or the season!

• Doneness: Bone-in meats are tricky to cook through. I highly recommend getting a meal thermometer to help you know when the meat is done. It’s taken me years to adopt this practice but it’s a good one!

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One Pan Lemon Chicken with Spinach and Broccolini: a perfect weeknight meal

Ingredients:

• 3-4 lbs bone-in, skin-on, chicken thighs

• 1-2 tsp salt (to taste)

• 2 tsp oregano

• 2 tsp smoked paprika

• 2 tsp onion powder

• 2 tsp garlic powder

• 2 tsp ground pepper

• 1/4 tsp red chili flakes (optional)

• 3 tbsp olive oil

• 12 oz broccolini, trimmed to be approx the same size

• 3 tbsp garlic, minced

• 3/4 can coconut mik

• 1 cup chicken stock

• 1/4 cup lemon juice, freshly squeezed (approx 11/2-2 lemons)

• 4 cups baby spinach (measure with your heart!)

• Parsley, chopped for garnish

Directions:

1. Pat the chicken dry with a paper towel and season well with salt. Combine the spices into a small bowl and sprinkle generously all over both sides of the chicken. Use your hands to rub it in.

2. Heat the olive oil in a large pan over medium-high heat. Add the chicken, skin-side down and cook for 7-10 minutes. Flip and cook another 7-10 minutes. Being careful not to let it burn! I use this trusty meat thermometer to know when my chicken is cooked through. You’ll want it at 165F.

3. Remove the chicken from the pan to a plate and set aside. In the same pan, add the broccolini and toss in the oil for 3-4 minutes until lightly charred. Remove to a plate and set aside.

4. Add in the minced garlic and sauté for 1-2 minutes or until the garlic is fragrant. (be careful not to let it burn!). Pour in the coconut milk, the chicken stock and let this come to a simmer. Taste it and add salt if needed. Then pour in the lemon juice and the spinach. Allow the spinach to wilt for a minute or two.

5. Add the chicken back into the sauce to warm through. Then place the broccolini around the chicken. Garnish with your freshly chopped parsley.

6. Serve immediately over rice, cauliflower rice or pasta! Enjoy!

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Perfect for Any Night

This dish is versatile enough for any night of the week. It’s comforting, packed with flavour, and offers a balanced meal all in one pot. Whether you’re cooking for your family or hosting a small dinner with friends, this recipe is sure to impress. Enjoy the ease and flavour of this delicious, weeknight meal!

Want more summer recipe inspiration?

Grab my done-for-you-dinner party menus to take the decision fatigue out of your next gathering! Let me help you enjoy your own dinner party!

And try these other one pot meals:

Creamy Lemon Pepper and Gnocchi

Spring Roll in a Bowl

Sheet Pan Bruschetta Chicken with Veggies