Servings: 8
Calories: 380kcal
Ingredients
- 2 lbs bone-in chicken thighs
- 2 tbsp extra virgin olive oil
- 1 shallot
- 1 jar sundried tomatoes
- ½ tsp red pepper flakes
- 1 cup heavy cream
- 4 cups baby spinach
- ¾ cup Parmesan cheese
- salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper.
- Sear chicken thighs for approximately two minutes on each side in a skillet with olive oil over medium-high heat.
- Reduce heat and continue cooking. Once cooked, remove from pan and set aside.
- Add shallot to skillet and sauté until translucent.
- Stir in the sundried tomatoes and red pepper flakes.
- Reduce heat to medium-low, add cream, and bring to a simmer.
- Add spinach, and when it wilts down, add the Parmesan; continue stirring.
- Return chicken to the skillet, and cook for 5 minutes, spooning the sauce over it.
- Remove from heat.
- Enjoy with your favorite sides.
Notes
Chef Notes: You could use half and half if you prefer it over heavy cream.
Chef Notes: If you wanted to garnish this dish, I would use freshly shaved Parmesan and/or oregano.
Nutrition
Fiber: 1g | Calories: 380kcal | Fat: 31g | Protein: 19g | Carbohydrates: 5g
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