Ingredients:
- 4 large boneless, skinless chicken thighs (about 170g each)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Italian Seasoning
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 4 cloves Garlic, finely minced
- 1/2 cup Sun-dried Tomatoes (oil-packed), drained and roughly chopped
- 1/2 cup low sodium Chicken Broth
- 1 cup Heavy Whipping Cream
- 3 cups Fresh Baby Spinach (packed)
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Fresh Basil or Parsley, chopped (for garnish)
Instructions:
- Prep the Chicken: Pat chicken completely dry. Season generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Sear the Chicken: Heat olive oil and butter in the skillet over medium-high heat until shimmering. Sear chicken for 5–7 minutes per side until deeply golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside on a clean plate, covering loosely to keep warm.
- Aromatics & Tomatoes: Reduce heat to medium-low. Add minced garlic and sun-dried tomatoes to the residual fat in the pan. Sauté gently for 1 minute until fragrant—do not let the garlic burn!
- Deglaze & Reduce: Pour in the chicken broth, scraping up any brown bits (fond) stuck to the bottom of the pan. Let the broth bubble and reduce by about half (about 2–3 minutes).
- Build the Cream Sauce: Pour in the heavy cream. Stir constantly, bringing the sauce to a gentle simmer. Cook until the sauce has slightly thickened (about 3 minutes).
- Cheese & Greens: Remove the pan from direct heat. Stir in the grated Parmesan cheese until fully melted and incorporated. Fold in the fresh spinach until it wilts down beautifully into the sauce.
- Final Assembly: Return the seared chicken pieces to the skillet, nestling them into the sauce. Spoon some sauce over the top of the chicken. Simmer gently for 1 minute just to warm through.
- Serve: Garnish liberally with fresh chopped basil or parsley. Serve immediately.