Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!
4.9 stars (34 ratings)
Ingredients
1 ½poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 ½tablespoonsall purpose flour, divided
1tablespooncanola oil
1tablespoonunsalted butter
3clovesgarlic, minced
1small shallot, diced
1cupchicken stock
½cuphalf and half
½cupsun dried tomatoes halves
2cupsbaby spinach
3tablespoonsfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a large cast iron skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.