Crispy chicken in a cream sauce with marinated tomatoes, garlic, and spinach
Servings 6servings
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
6Chicken thighs, skin-on, bone-in
2tspSalt
2tspBlack pepper
2tbspUnsalted butter
2tbspOlive oil
1tspRed pepper flakes
4-5Cloves garlic, minced or sliced finely
4oz.Marinated, sun dried tomatoes, chopped
2cups Spinach, chopped
1cupHeavy cream
1/2cupShredded parmesan
Basil, for garnish
Instructions
Preheat oven to 350 degrees F. Season chicken thighs with salt and pepper.
In an oven safe pan, heat olive oil and butter over medium-high heat. Add seasoned chicken thighs, skin side down. Sear for 4-5 minutes until skin start to crispy and chicken releases from pan. Flip and sear for another 4-5 minutes.
Remove chicken from pan. Reduce heat to medium, add in garlic and red pepper flakes, sauté until fragrant, 2-3 minutes. Add in the marinated sun dried tomatoes and spinach, cook for another 2-3 minutes until spinach starts to wilt.
Add in heavy cream, stir well to combine. Mix in the shredded parmesan cheese. Add the chicken thighs back into the pan. Place in the preheated oven to finish cooking 5-8 minute or until the chicken thighs reach an internal temperature of 165 degrees F.
Serve the chicken thighs with extra sauce spooned over top, garnish with fresh basil and extra parmesan.