Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp lemon pepper seasoning
  • 1/4 cup flour
  • 2 1/2 lbs bone-in skin-on chicken thighs (trimmed of excess fat)
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1/2 medium white onion (chopped)
  • 5 cloves garlic (minced)
  • 2 tsp lemon pepper seasoning
  • 2 cups chicken stock (low sodium )
  • 2 Tbsp unsalted butter (softened)
  • 2 Tbsp flour
  • 1/2 cup heavy cream
  • 1/2 cup Asiago cheese (shredded)
  • 2 Tbsp lemon juice (freshly squeezed )
  • 3 green onions (chopped, only greens used)
  • fresh parsley (chopped)
  • lemon slices

Instruction

  • Mix lemon pepper with flour. Dredge the chicken thighs in this seasoning mixture.
  • Heat 2 Tbsp olive oil on medium-high heat in a large skillet. Add chicken thighs, skin side down, and cook for about 4 minutes uncovered until browned. Don’t overcrowd the pan. Cook in batches if needed. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove chicken from pan and drain excess fat from the pan.
  • Melt 1 Tbsp of butter in the pan. Add chopped onion and cook for 3 minutes. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 2 tsp lemon pepper seasoning to the skillet and bring to a boil, scraping up any dark bits on the bottom of the pan (the fond). Add the chicken back to the pan, cover, and let simmer for 40 minutes on low heat.
  • Bring a large pot of water to a boil and cook spinach fettuccine 2 minutes less than package directions. Drain and keep warm.
  • When tender, remove the chicken one last time (tent with foil to keep warm). Raise heat to medium. In a small bowl, mash together the softened butter and flour then add this mixture to the sauce, whisking briskly until smooth. Add heavy cream and bring to a boil, then add shredded Asiago and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 Tbsp of freshly-squeezed lemon juice and stir in. Top with chopped green onions.
  • Add chicken back to the skillet on top of the sauce and green onions. Simmer 3 minutes to rewarm.
  • Serve over spinach fettuccine, top with chopped parsley and decorate with a few slices of lemon.