5boneless skinless chicken thighs,about 1 lbs total
2tbspcooking oil
1cupheavy cream
½cupwater
2clovesgarlic,minced
1tspItalian seasoning
Pinchof red pepper flakes,optional
½cupParmesan cheese
2cupchopped spinach
½cupsun dried tomatoes,sliced thinly
Rice or pasta to serve (optional)
Instructions
Heat the oil in a large skillet over medium-high heat. Cook the chicken thighs for about 5-7 minutes per side, or until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
Add the minced garlic to the skillet. Cook until fragrant, about 30 seconds.
Add the heavy cream, water, Italian seasoning, red pepper flakes and Parmesan cheese. Whisk continuously over medium-low heat until the sauce starts to thicken slightly, about 5 minutes.
Add the chopped spinach and sundried tomatoes. Simmer until the spinach starts to wilt, about 2 minutes. Add the chicken back to the pan and toss to coat.