Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil (reserved from sun-dried tomato jar)
  • 3 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, julienne cut
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, densely packed
  • 0.5 cup fresh Parmesan cheese, grated
  • 1 tsp dried oregano

Instructions:

  1. Pat chicken thighs dry with paper towels. Season both sides evenly with sea salt, black pepper, and smoked paprika.
  2. Heat 1 tablespoon of sun-dried tomato oil in a 12-inch heavy skillet over medium-high heat. Sear chicken for 5-7 minutes per side until a deep golden brown crust forms and internal temperature reaches 165°F. Remove chicken from skillet and set aside.
  3. Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes, using a spatula to scrape up the flavorful brown bits (fond) from the bottom of the pan.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the grated Parmesan cheese and dried oregano. Stir constantly until the sauce is smooth and the cheese is fully emulsified.
  5. Add the fresh baby spinach to the sauce and stir until wilted. Return the chicken and any accumulated juices to the skillet, spooning the sauce over the meat before serving.