One-pan creamy lemon chicken thighs

Heat the cast-iron pan; add a little oil and the butter and let it melt.

Season the chicken thighs with kosher salt and pepper; lay skin side down in the oil and butter.

When brown on the bottom, flip and cook a couple of minutes on the other side; remove the chicken.

Add the squeezed garlic to the fat and cook until fragrant.

Add the chicken broth and deglaze, lifting the fond off the bottom.

Add the coconut cream, lemon juice, the grated item and the thyme leaves; mix and bring to a little boil.

Turn down to a simmer and cook until it starts to thicken.

Add the baby spinach and let it wilt a couple of seconds, then the can of cherry tomatoes.

Return the chicken, kill the heat, and bake in a 400 degree oven for about 20 to 25 minutes until the chicken hits 162.

Top with grilled lemon slices.