I found some Smoked Sun-Dried Tomatoes at my local store and immediately knew I needed to come up with a Tuscan inspired dish! This seriously hit the spot and went so well with garlic bread.
Chicken:
3 lbs Chicken Thighs; bone-in skin-on
1 Tablespoon Olive Oil
1 Tablespoon Italian Herbs
Pinch of Garlic Powder
Salt and pepper to taste
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Sauce:
1 Tablespoon Butter
1 cup Onion; chopped
3 cloves Garlic; finely minced
½ cup Smoked Sun-Dried Tomatoes; chopped
½ cup Cherry Tomatoes; halved
2 cups Spinach
1 teaspoon fresh Thyme; chopped
1 Tablespoon fresh Rosemary; chopped
1 cup Heavy Cream
2 ½ cups Chicken Broth
½ cup Parmesan
¼ teaspoon Red Pepper Flakes
Salt and Pepper to taste
- Preheat oven to 350°F.
- Heat a large skillet over medium-high heat and drizzle in oil. Add the chicken, skin side down, and sear on both sides for 4 minutes. Set aside.
- Add butter to skillet and allow it to melt before adding the onions and sautéing until tender. Add the garlic, Sun-Dried Tomatoes, Cherry tomatoes and spinach. Continue to cook until the spinach is wilted.
- Pour broth and cream into skillet and season with salt, pepper, red pepper flakes and herbs. Bring to a boil then reduce to a simmer; add in Parmesan and stir until melted. Taste and season accordingly.
- Add chicken back to skillet then ladle sauce over top and sprinkle more Parmesan (optional). Place in preheated oven and bake for 40-45 minutes or until chicken’s internal temperature reaches 165°F and the juices run clear.
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 