INGREDIENTS
- 1 pound boneless/skinless chicken thighs
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 3 tablespoons olive oil, divided
�For The Sauce:
- 2 tablespoons minced garlic
- 1/2 tablespoon Italian seasoning (I used @flavorgod Italian seasoning)
- 3 oz jarred sun dried tomato strips in oil drained (reserve 1 tablespoon of the oil for cooking)
- 3/4 cup heavy or thickened cream
- 1/4 cup chicken broth (more depending on thickness of sauce)
- 3 cups spinach, chopped
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley to serve
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INSTRUCTIONS
- Season chicken with salt, pepper and paprika.
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- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through. Transfer to a warm plate; set aside.
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- Add the remaining olive oil and fry the garlic until fragrant (about 30 seconds to 1 minute); then add in the sun dried tomatoes with 1 tablespoon sun dried tomato oil into the pan. Fry for 1-2 minutes to release their flavours.
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- Reduce heat to low-medium heat; add the cream and chicken broth and bring to a simmer 4-5 minutes while stirring occasionally. Season with salt, pepper and Italian seasoning to your taste.
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- Add in the chopped spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer on low for a another 1-2 minutes until cheese melts through the sauce.
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- Add the chicken back into the pan; top with parsley. Divide chicken with zucchini noodles or steamed veggies into containers
