Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp oil from sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • 0.5 cup low sodium chicken bone broth
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • Fresh basil for garnish

Instructions:

  1. Season the chicken thighs generously with salt, pepper, and smoked paprika.
  2. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F. Remove and set aside.
  3. Lower heat to medium. In the same skillet, sauté diced shallots and chopped sun-dried tomatoes for 2 minutes, scraping the browned bits (fond) from the pan.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in chicken bone broth to deglaze, then stir in heavy cream and Italian seasoning. Bring to a gentle simmer.
  6. Add baby spinach to the sauce and stir until just wilted. Remove the pan from direct heat.
  7. Whisk in the grated Parmesan cheese until melted and emulsified. Return chicken to the pan and garnish with fresh basil before serving.