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Creamy Tuscan Chicken Thighs

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Ingredients Method

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

Method
 

  1. 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.
  2. Arrange chicken thighs in a single layer. Season the chicken with garlic salt, black pepper and onion powder.
  3. 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.
  4. 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.
  5. 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.
  6. Serve by itself or over pasta, with freshly-grated parmesan for garnish.