Sun Dried Tomato Chicken
A quick and delicious dinner featuring tender chicken thighs in a creamy sun-dried tomato sauce with garlic and spinach.
Equipment
- Large Skillet
Ingredients
- 2 tablespoons olive oil
- 1.5 to 2 lbs boneless skinless chicken thighs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon garlic powder
- 3 cloves garlic minced
- 3/4 cup low sodium chicken broth
- 2/3 cup heavy cream
- 1 cup baby spinach leaves
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 1/4 cup grated parmesan cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
- Add chicken thighs to the skillet and cook for about 6 minutes on one side, then flip and cook for an additional 5 minutes. Remove and set aside.
- Add minced garlic to the skillet and cook for about 15 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the pan.
- Stir in heavy cream, then add spinach, sun-dried tomatoes, and parmesan cheese. Cook for 5 minutes until spinach wilts and sauce thickens.
- Return chicken to the skillet and simmer for 3-4 minutes until fully cooked and coated in sauce.
- Serve hot, garnished with extra parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.