Ree Drummond's One-Pan Creamy Lemon Chicken | The Pioneer Woman

Ree uses just one pan to make chicken thighs with a zesty, creamy sauce and baby spinach. Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3w4TCea Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Creamy Lemon Chicken RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 25 min Active: 25 min Yield: 4 to 6 servings Ingredients 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons olive oil Six 3- to 4-ounce boneless, skinless chicken thighs 3 cloves garlic, minced 1/4 cup white wine 3/4 cup heavy cream 1/2 cup grated Parmesan 1 lemon, zested and juiced, plus lemon slices, for garnish 3 big handfuls spinach (about 3 cups) Fresh basil, for garnish Directions Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate. Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices. Cook’s Note Make sure to fully cook the chicken thighs when searing; if they still need to cook at the end, the spinach will get ugly. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #Chicken #FoodNetwork Ree Drummond's Creamy Lemon Chicken | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=J_cxK2p3HEc&feature=youtu.be