Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 6 cloves fresh garlic (4 minced, 2 smashed)
  • 1 cup low-sodium chicken stock
  • 0.75 cup heavy cream
  • 0.75 cup freshly grated Parmigiano-Reggiano
  • 1 tsp dried oregano
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the 1.5 lbs chicken thighs bone dry and season with salt, pepper, and smoked paprika.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Place chicken smooth side down and cook for 5-7 minutes until a deep golden crust forms. Remove chicken from the pan and set aside.
  3. Lower the heat to medium. Add the 2 smashed garlic cloves. Once they’re golden, add the 4 minced cloves. Sauté for 45 seconds until the aroma fills the room.
  4. Deglaze the pan by pouring in the chicken stock, using a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  5. Whisk in the heavy cream and dried oregano. Bring the liquid to a gentle simmer for 3-5 minutes until the sauce slightly thickens.
  6. Lower the heat to low. Stir in the 0.75 cup freshly grated Parmigiano Reggiano in three batches, whisking constantly. Whisk until the cheese is completely melted and the sauce is velvety.
  7. Add the 2 cups of fresh baby spinach and 1 tbsp lemon juice. Stir for 1 minute until the leaves just begin to collapse.
  8. Slide the chicken and any collected juices back into the pan. Spoon the sauce over the meat for 2 minutes to warm everything through.