Description
A hearty Mediterranean-inspired dish featuring tender chicken thighs in a velvety tomato-cream sauce with sun-dried tomatoes and wilted spinach. Balanced smoky depth and fresh greens create a satisfying one-pan meal.
Ingredients
1.2 kg boneless, skinless chicken thighs
240 g packed fresh baby spinach
60 g oil-packed sun-dried tomatoes
235 ml heavy cream
2 tbsp extra virgin olive oil
4 cloves minced garlic
235 ml low-sodium chicken broth
30 g grated Parmesan
1 tsp kosher salt
Instructions
Pat chicken dry. Heat 1 tbsp oil in skillet over medium-high heat. Sear thighs 3-4 minutes per side until golden. Set aside
Add remaining oil to pan. Sauté garlic 1 minute until fragrant. Stir in sun-dried tomatoes and cook 2 minutes to intensify flavor
Pour in broth, scraping pan for browned bits. Bring to simmer. Add cream, season with salt, and stir to blend into smooth sauce. Return chicken to pan
Reduce heat to medium-low. Add spinach and cook 2 minutes until wilted. Sprinkle with Parmesan and stir until cheese melts. Cook 5 minutes longer to thicken
Notes
Sear chicken on both sides to develop Maillard reaction for depth of flavor
Add garlic gradually, sizzling just until fragrant
Frozen spinach or half-and-half can be used for lighter version
Use nutritional yeast instead of Parmesan for vegan option
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 160mg