SAVE my ONE-PAN CHICKEN & PESTO DINNER! Full recipe in caption below. For the busy folks who don’t have the time for excessive dinner prep and clean-up. Ingredients: 1 tbsp butter 1 tbsp olive oil 8 bone-in, skin-on chicken thighs seasoned with salt and pepper 3 ½ cups of chicken broth ½ lemon 1 ½ cups pearl couscous or orzo ⅓ cup pesto 8 ounces of fresh spinach -Preheat oven to 400°F -Add 1 tbsp butter and 1 tbsp olive oil to a large skillet and cook over medium-high heat. Once the butter begins to foam, place the chicken in the pan, skin side down. -Let the chicken cook for approximately 6 minutes or until the skin is a deep golden brown, then flip and place on the middle rack of your preheated oven for 20 minutes. -Remove the chicken and return the skillet to the stove. Add chicken broth, lemon juice, and raise the heat to high to bring to a boil. -Once the broth is boiling, add the couscous. Cook the couscous for 8 minutes, stirring frequently to prevent the couscous from sticking to the bottom of the pan -Reduce to a simmer and mix in salt, pesto, and spinach. -Add back the chicken to get it nice and warm, then turn off the heat and serve #onepanmeal #easydinner #quickdinner #chickendinner