Ingredients:

  • 4 large boneless, skinless chicken thighs (about 6 oz/170g each)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream (35% fat)
  • 5 oz bag fresh spinach
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 tsp dried Italian seasoning

Instructions:

  1. Season all sides of the chicken thighs evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until deeply golden brown. Remove chicken and set aside on a plate.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for about 60 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan. Let it simmer and reduce by about half (approx. 2 minutes).
  5. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer.
  6. Add the fresh spinach in handfuls, stirring constantly until it has completely wilted into the sauce.
  7. Stir in the grated Parmesan cheese until the sauce thickens slightly. Taste and adjust seasoning.
  8. Nest the seared chicken pieces back into the sauce mixture in the skillet.
  9. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  10. Garnish with extra Parmesan. Allow to rest for 5 minutes before serving immediately.