Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tsp red pepper flakes

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and oregano.
  2. Heat olive oil and butter in a 12-inch cast iron skillet over medium-high heat until the butter foams.
  3. Place chicken in the pan and sear for 5–7 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside on a plate.
  4. Reduce heat to medium. In the same pan, add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant, scraping the bottom of the pan to incorporate the fond.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in the Parmesan cheese, whisking constantly until the sauce thickens and becomes glossy.
  7. Fold in the baby spinach and red pepper flakes, stirring until the leaves are just wilted.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes until heated through.