Sun Dried Tomato Chicken
Boneless skinless chicken thighs are pan-fried and then smothered in a creamy sun dried tomato sauce with herbs, garlic, and baby spinach.
Ingredients
- 2 tablespoons olive oil
- 1.5 to 2 pounds boneless skinless chicken thighs
- salt and fresh 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, (minced)
- ¾ cup low sodium chicken broth
- ⅔ cup heavy cream
- 1 cup baby spinach leaves
- ½ cup sun dried tomatoes in oil, (drained and chopped)
- ¼ cup grated parmesan cheese
Directions
- 1
Heat olive oil in a large skillet set over medium-high heat.
- 2
Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
- 3
Add chicken thighs to the hot oil and cook for 6 minutes; flip and cook for 5 more minutes.
- 4
Remove chicken thighs from the skillet and set them aside.
- 5
Return skillet to the burner and stir in the minced garlic; cook for 15 seconds. Add more oil, if needed.
- 6
Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet.
- 7
Stir in the heavy cream; add spinach, tomatoes, and parmesan cheese.
- 8
Continue to cook for 5 minutes. Stirring occasionally.
- 9
Return chicken thighs to the skillet; and cook for 3 to 4 more minutes, or until chicken thighs are cooked through and sauce is thickened.
- 10
Remove from heat.
- 11
Serve.