Sun Dried Tomato Chicken
Boneless skinless chicken thighs are pan-fried and then smothered in a creamy sun dried tomato sauce with herbs, garlic, and baby spinach.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Keyword: chicken skillet recipes, how to cook chicken thighs, low carb chicken recipes
Servings: 4
Calories: 470kcal
Heat olive oil in a large skillet set over medium-high heat.
Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
Add chicken thighs to the hot oil and cook for 6 minutes; flip and cook for 5 more minutes.
Remove chicken thighs from the skillet and set them aside.
Return skillet to the burner and stir in the minced garlic; cook for 15 seconds. Add more oil, if needed.
Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet.
Stir in the heavy cream; add spinach, tomatoes, and parmesan cheese.
Continue to cook for 5 minutes. Stirring occasionally.
Return chicken thighs to the skillet; and cook for 3 to 4 more minutes, or until chicken thighs are cooked through and sauce is thickened.
Remove from heat.
Serve.
Calories: 470kcal | Carbohydrates: 7g | Protein: 38g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 328mg | Potassium: 784mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1690IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 2mg