Description
A rich and creamy one-pan chicken skillet baked with garlic, spinach, and sun-dried tomatoes. Tender chicken thighs, fresh herbs, and a luscious cream sauce cook to perfection in a single pan. Serve with crusty bread or a light salad for a comforting, Mediterranean-inspired dish.
Ingredients
4 bone-in, skin-on chicken thighs
4 cloves garlic (minced or grated)
1 cup heavy cream
2 cups fresh spinach
1/2 cup oil-packed sun-dried tomatoes
1/2 cup chicken broth
1 tablespoon chopped fresh herbs (basil, thyme, or parsley)
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Pat chicken thighs dry and season generously with salt and pepper
Heat olive oil in an oven-safe skillet over medium-high heat
Sear chicken thighs for 5-6 minutes per side
Add garlic and sun-dried tomatoes; cook 2 minutes
Pour in chicken broth, add spinach, and stir
Reduce heat to simmer, then transfer to oven
Bake for 25 minutes
Remove, stir in heavy cream and fresh herbs
Return to oven for 5 minutes
Adjust seasoning and serve
Notes
Boneless chicken can be used but will be less flavorful
Substitute half-and-half for lighter version
Frozen spinach requires thawing and draining
Use low-sodium broth for reduced sodium
Serve with crusty bread or a green salad
Leftovers store well in airtight containers
Nutrition
- Serving Size: 1 serving (1 chicken thigh portion)
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg