I know we are all probably tired of the kitchen and would love to be back out at our favorite restaurants eating fabulous meals and not worry about who is going to clean up the dishes after. I am about 8 weeks in of me social distancing, working from home, and I am counting down the days until we can return back to our normal routine.
I have been cooking up more meals than usual which means there is much more content for me to share with you. This is a pretty easy recipe that includes a delicious sauce. When you add heavy cream to any dish it’s bound to be delicious. The ingredients aren’t too hard, and you will be able to find these ingredients hopefully in one store as we are dealing with the crazy lines during this pandemic.
This is a staple dish in my house now and I make this about twice a month it’s so good! You can serve this over rice, pasta, mashed potatoes the options are endless.
Happy cooking and let me know if you love this dish!
Best Ever Chicken Thighs
delicious chicken thighs cooked in a creamy sauce with sun-dried tomatoes
Ingredients
- 1 teaspoon salt adjust to your tastes
- 3/4 teaspoon black cracked pepper adjust to your tastes
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 3 tablespoons reserved sun-dried tomato oil or olive oil divided
For The Sauce:
- 2 tablespoons minced garlic 6 cloves
- 5 oz 150g jarred sun-dried tomato strips in oil drained reserve 3 tablespoons of oil for cooking
- 1 1/2 cups heavy cream
- 3 cups spinach
- 1/2 cup fresh grated Parmesan cheese
Instructions
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Clean the chicken thighs well. Snip off any extra fat. Pat dry and season chicken with salt, pepper, paprika, onion powder.(or any of your favorite seasonings)
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Preheat oven to 450. Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden brown and finish in the oven. This should take about 20 mins.
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Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun-dried tomatoes. Fry this mixture for about 1-2 minutes to release their flavors. Mix through all of the flavors.
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Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
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Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese(optional). Allow sauce to simmer for a further minute until cheese melts through the sauce.
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Add the chicken back into the pan;I love to serve my dish with rice, but this would be amazing over pasta also.
