Lemon Dusted Pan-Fried Chicken Thighs with fresh Spinach

This quick and flavorful recipe pairs zesty lemon-dusted chicken thighs with garlicky sautéed spinach for a well-rounded, delicious meal.

Ingredients:

For the Chicken:

4 bone-in, skin-on chicken thighs (about 1 ½ lbs)
1 teaspoon lemon zest (from 1 lemon)
2oz Double Barrel BBQ Lemon Dust Dry Rub
¼ cup all-purpose flour (or almond flour for gluten-free option)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon lemon juice

For the Sautéed Spinach:

10 oz fresh baby spinach
2 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Lemon wedges (for serving)

Instructions:

1. Prepare the Chicken:

Pat the chicken thighs dry with paper towels to ensure a crispy crust.
In a small bowl, mix the lemon zest and Lemon Dust Dry Rub
Lightly dust the chicken thighs with flour, shaking off any excess, and sprinkle the seasoning mix evenly over the skin and flesh.

2. Pan-Fry the Chicken:

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken thighs, skin-side down, and cook for 6–8 minutes until the skin is golden brown and crispy.
Flip the thighs and cook for another 8–10 minutes until the internal temperature reaches 165°F (74°C).
Add the lemon juice and remaining tablespoon of butter, basting the chicken with the lemony pan juices for extra flavor.
Remove from the pan and let rest for 5 minutes.

3. Sauté the Spinach:

In the same pan (or a clean one), add the olive oil over medium heat.
Add the garlic and red pepper flakes and sauté for 30 seconds until fragrant.
Add the spinach and stir until wilted, about 2–3 minutes.
Season with salt and pepper to taste.

4. Serve:

Plate the crispy Lemon-Dusted chicken thighs over a bed of sautéed spinach. Serve with lemon wedges for extra zing sprinkle with a little Lemon Dust Dry Rub.

Optional: Pair with roasted potatoes or steamed rice for a heartier meal!