Sun Dried Tomato Chicken

 

Sun Dried Tomato Chicken

Ingredients

2 tablespoons olive oil

1.5 to 2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon smoked or sweet paprika

½ teaspoon garlic powder

3 cloves garlic, finely minced

¾ cup low-sodium chicken broth

⅔ cup heavy cream

1 cup fresh baby spinach leaves

½ cup sun-dried tomatoes in oil, drained and finely chopped

¼ cup grated Parmesan cheese

Instructions

Sear the Chicken:

Heat the olive oil in a large skillet over medium-high heat.
While the oil heats, season the chicken thighs with salt, black pepper, oregano, thyme, paprika, and garlic powder.

Cook Until Golden:

Add the seasoned chicken thighs to the hot skillet. Sear for about 6 minutes on one side, then flip and cook for another 5 minutes, or until golden brown and nearly cooked through. Transfer the chicken to a plate and set aside.

Build the Sauce Base:

In the same skillet, add the minced garlic. Sauté for 15 seconds, just until fragrant—add a bit more oil if needed.

Pour in the chicken broth, scraping the bottom of the skillet to release all those flavorful browned bits.

Create the Creamy Sauce:

Reduce heat to medium. Stir in the heavy cream, followed by the spinach, chopped sun-dried tomatoes, and grated Parmesan. Simmer the sauce for about 5 minutes, stirring occasionally, until slightly thickened and the spinach has wilted.

Finish Cooking the Chicken:

Return the chicken thighs to the skillet. Let them simmer in the sauce for another 3 to 4 minutes, or until fully cooked and the sauce is rich and creamy.

Serve and Enjoy:

Remove from heat and serve warm. This dish pairs beautifully with rice, pasta, mashed potatoes, or crusty bread to soak up every drop of that luxurious sauce.