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Creamy Tuscan Chicken Thighs

Christine of I Dig Pinterest
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Ingredients
  

  • 1 Tbsp. olive oil
  • 2 lbs. boneless skinless chicken thighs
  • 3/4 tsp. garlic salt or more to taste
  • 1/2 tsp. black pepper
  • 1/2 tsp. onion powder
  • 3 tsp. minced garlic
  • 4 oz. sun-dried tomatoes from the jar, packed in oil, chopped
  • 1 Tbsp. Italian seasoning
  • 1 c. heavy cream
  • 1 c. chopped fresh spinach
  • 1/4 c. fresh grated parmesan
  • Freshly grated parmesan for garnish

Instructions
 

  • In a large skillet over the stove top on medium-high heat, add the olive oil and move the pan around until the oil coats the bottom and the oil pre-heats a bit.
  • Arrange chicken thighs in a single layer. Season the chicken with garlic salt, black pepper and onion powder.
  • Cover the skillet and allow the chicken to cook until completely cooked through (about 4-5 minutes per side; 165 degrees Fahrenheit in the center when checked with a meat thermometer). Make sure to flip it and allow it to cook and brown on both sides.
  • Add the minced garlic, sun-dried tomatoes and Italian seasoning and allow it to cook for an additional minute or two for the flavors to come out.
  • Pour the heavy cream over the chicken thighs, then add chopped, fresh spinach and 1/4 c. freshly-grated parmesan. Bring the mixture to a low boil, then cover the skillet and allow it to lightly boil for 2 minutes, so it can thicken and the flavors can come together. Taste and add more garlic salt, if needed.
  • Serve by itself or over pasta, with freshly-grated parmesan for garnish.