This recipe is quick enough for a weeknight but elegant enough for company.
Ingredients
Chicken
Boneless, skinless chicken thighs — 4–6 (about 1.5–2 lbs)
Salt and black pepper — to taste
Olive oil — 1 Tbsp
Sauce Base
Butter — 2 Tbsp
Garlic, minced — 4 cloves
Sun-dried tomatoes (packed in oil), drained and sliced — 1/2 cup
Chicken broth or white wine — 1/2 cup
Heavy cream — 1/2 cup
Greens
Baby spinach, fresh — 3 cups, packed
Finishing
Parmesan cheese, freshly grated — 1/4 cup
Dried oregano (1/2 tsp) or fresh basil, chopped (1 Tbsp) — optional
Instructions
Prep the Chicken:
Pat the chicken thighs dry and season generously with salt and pepper on both sides.
Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken from the skillet and set aside.
Sauté Aromatics:
Reduce heat to medium. Add the butter to the skillet. Once melted, add the garlic and sun-dried tomatoes. Sauté for about 1 minute, until fragrant.
Make the Sauce:
Pour in the chicken broth (or wine) and scrape up the browned bits from the bottom—this adds flavor. Simmer 1–2 minutes until slightly reduced. Stir in the heavy cream.
Add Greens and Cheese:
Add the baby spinach and stir until wilted (1–2 minutes). Add the grated Parmesan and stir until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed.
Combine:
Return the chicken thighs to the skillet and spoon the sauce over them. Simmer 1–2 minutes to heat through.
Serve:
Garnish with basil or oregano if desired.