Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp olive oil from sun-dried tomato jar
  • 3 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, julienned
  • 0.5 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 0.5 cup half-and-half
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups baby spinach, packed

Instructions:

  1. Season the chicken thighs generously with sea salt, black pepper, and smoked paprika. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Place the chicken in the pan and sear undisturbed for 5–6 minutes until a mahogany crust forms. Flip and cook for another 4 minutes. Remove chicken and tent with foil.
  3. Lower the heat to medium. Add the minced garlic and julienned sun-dried tomatoes, sautéing for 60 seconds until fragrant.
  4. Pour in the dry white wine, scraping the bottom of the pan to release the fond (caramelized bits). Let the liquid reduce by half.
  5. Whisk in the chicken broth and half-and-half. Simmer for 3–5 minutes until the sauce begins to thicken. Stir in the Parmesan cheese until melted and glossy.
  6. Return the chicken and its juices to the pan. Add the baby spinach, folding it into the sauce until just wilted.