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.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1.5 to 2 pounds boneless skinless chicken thighs
- salt and fresh ground black pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- ⅔ cup heavy cream
- 1 cup baby spinach leaves
- ½ cup sun dried tomatoes in oil, drained and chopped
- ¼ cup grated parmesan cheese
Instructions
- 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.
Nutrition
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
