Ingredients
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4 boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, oil-packed, drained
2 cloves garlic, minced
5 ounces fresh spinach
Instructions
1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken thighs to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
4. Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
5. Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
6. Stir in heavy cream and Parmesan cheese. Bring to a simmer, stirring until the cheese is melted and the sauce has thickened slightly.
7. Add sun-dried tomatoes and spinach to the skillet. Cook until the spinach is wilted, about 2-3 minutes.
8. Return chicken thighs to the skillet and spoon the sauce over them.
9. Simmer for another 2-3 minutes to heat the chicken through.
10. Serve immediately.