Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • ⅓ cup sun-dried tomatoes, drained and chopped
  • 2 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes

Instructions:

  1. Pat chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Add thighs and sear for 5–7 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
  3. Lower heat to medium. Add butter to the same pan and sauté minced garlic for 1 minute until fragrant and translucent.
  4. Stir in sun-dried tomatoes and Italian seasoning, using a spoon to scrape up the brown bits (fond) from the bottom of the pan.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Fold in the baby spinach and stir for about 2 minutes until the spinach wilts into the sauce.
  7. Stir in the Parmesan cheese until melted and the sauce is thick and glossy. Return the chicken thighs to the pan to coat with the sauce.