Chicken with Sun Dried Tomato and Spinach

Tender chicken thighs are simmered in a creamy sauce with sun-dried tomatoes and fresh spinach, delivering a burst of flavor and a comforting texture. It's easy to make and utterly satisfying.

Course Main Course

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 600kcal

Author Liza Agbanlog

Ingredients

5 boneless skinless chicken thighs, about 1 lbs total
2 tbsp cooking oil
1 cup heavy cream
½ cup water
2 cloves garlic, minced
1 tsp Italian seasoning
Pinch of red pepper flakes, optional
½ cup Parmesan cheese
2 cup chopped spinach
½ cup sun 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.
Serve over pasta or rice, if desired.

Notes

Recipe adapted from: Tip Hero

Nutrition