Ingredients:

  • 4 large boneless, skinless chicken thighs (approx. 6 oz each)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Italian Herbs
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Chicken Stock (low-sodium)
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Parmesan Cheese, freshly grated
  • 5 oz Fresh Spinach, washed
  • 1/4 cup Fresh Basil, roughly chopped (for garnish)

Instructions:

  1. Prep Chicken: Pat the chicken thighs completely dry using kitchen roll. Season heavily on both sides with salt, pepper, and dried Italian herbs.
  2. Heat Skillet: Place a heavy skillet over medium-high heat. Add the olive oil and allow it to shimmer—we need the pan nice and hot to get a proper crust.
  3. Sear Thighs: Place the seasoned chicken thighs into the hot oil. Sear for 5–7 minutes per side until deeply golden brown and a beautiful crust has formed.
  4. Finish Sear and Rest: Add the tablespoon of butter during the last minute of searing to enrich the flavour. Once seared, remove the chicken from the pan and set aside on a clean plate. Do not clean the pan.
  5. Sauté Aromatics: Reduce the heat to medium. Add the chopped sun-dried tomatoes to the leftover pan drippings and sauté for 2 minutes. Add the minced garlic and cook for 1 minute until fragrant (do not let the garlic burn).
  6. Deglaze: Pour in the chicken stock. Scrape up all the browned bits (the fond) stuck to the bottom of the pan using a wooden spoon. Allow the liquid to reduce by half—this concentrates the flavour.
  7. Introduce Cream and Cheese: Pour in the heavy cream. Stir well, bringing the mixture to a gentle simmer. Reduce the heat slightly to maintain a slow bubble. Stir in the grated Parmesan cheese until the sauce is smooth and thickened slightly.
  8. Wilt Spinach: Add the fresh spinach in batches, stirring constantly until it completely wilts into the sauce (this takes about 2 minutes). Season the sauce with a pinch more salt and pepper if needed.
  9. Return Chicken: Place the seared chicken thighs back into the creamy sauce. Spoon the sauce over the chicken to coat them thoroughly.
  10. Finish Cooking: Cover the pan loosely or reduce the heat to low and allow the chicken to simmer gently in the sauce for 5–8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  11. Rest and Garnish: Remove the pan from the heat. Allow the dish to rest for 5 minutes (this helps the juices redistribute). Garnish generously with fresh basil before serving.