Ingredients
Units
Scale
- 4 Boneless chicken thighs with skin on
- 1 teaspoon each of dried Oregano, Rosemary, and Tarragon (see note 1)
- 1 teaspoon Pepper
- 1 tablespoon Olive oil
- 3 Cloves of garlic, chopped
- 1 Onion, diced
- 1/2 cup Sun-dried tomatoes, diced
- 2 cups of Spinach, chopped
- 2 cups Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Fresh flat-leaf parsley, chopped
Instructions
- Season the chicken all over with dried herbs, salt, and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken thighs skin side down in the skillet and cook for about 8 minutes on each side to crisp up the skin.
- Remove the chicken from the pan (see note 2).
- Lightly fry the garlic and onion in the same skillet, stirring until the onions are just translucent.
- Then, add the sun-dried tomatoes and spinach mixed through until the spinach is wilted.
- Pour in the heavy cream, season with salt and pepper and bring it to a slight boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has slightly thickened.
- Add the chicken pieces back and cover to cook for 15 minutes or until the chicken is cooked through.
Notes
- You can use a dried Italian herb mix – 3 teaspoons in total
- Make sure the skin is nice and crispy, even though the chicken t is still uncooked.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken
- Method: Stove
- Cuisine: Mediterranean
