Ingredients:

  • 680g (1.5 lbs) Chicken Thighs (Boneless, skin-on)
  • 15ml (1 tbsp) Extra Virgin Olive Oil
  • 5g (1 tsp) Sea Salt
  • 2g (1/2 tsp) Cracked Black Pepper
  • 240ml (1 cup) Heavy Whipping Cream (35% fat)
  • 50g (1/2 cup) Freshly Grated Parmesan Cheese
  • 3 cloves Garlic, minced
  • 60g (2 cups) Fresh Baby Spinach
  • 40g (1/4 cup) Sun-dried tomatoes in oil, drained
  • 2g (1/2 tsp) Dried Oregano

Instructions:

  1. Pat chicken thighs bone-dry with paper towels and season with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Place chicken skin-side down in the skillet. Sear undisturbed for 5-7 minutes until skin is mahogany-colored and crispy. Flip and cook for 5 minutes, then remove to a side plate.
  3. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the remaining fat in the skillet. Sauté for 1 minute until fragrant.
  4. Pour in heavy cream, scraping the bottom of the pan to release the fond. Whisk in the parmesan cheese and oregano. Simmer until the sauce thickens and coats the back of a spoon.
  5. Stir in the fresh baby spinach until just wilted. Nestle the chicken back into the sauce, keeping the skin side up.
  6. Simmer for 2 minutes until everything is heated through.