Creamy Chicken Skillet with Spinach and Sun-Dried Tomatoes

Seared chicken thighs in a parmesan cream sauce with sun-dried tomatoes and a mountain of spinach that cooks down to nothing. One skillet, thirty minutes, and it looks like a restaurant did it.

Serves 430 minutes ketolow-carbhigh-proteingluten-free

• ✓Chicken thighs are a rich everyday source of protein.
• ✓Spinach is a leafy green with folate, vitamin K and iron.
• ✓Sun-dried tomatoes are a concentrated source of lycopene.
• ✓The sauce is just cream, parmesan and the pan juices — no flour, no thickeners.

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Ingredients

• •1.5 lb / 700 g boneless chicken thighs
• •2 tbsp olive oil
• •1 tsp dried oregano
• •3 cloves garlic, sliced
• •⅓ cup / 40 g sun-dried tomatoes in oil, drained and sliced
• •1 cup / 250 ml heavy cream
• •½ cup / 50 g grated parmesan
• •5 oz / 140 g baby spinach
• •salt and black pepper

Method

1. Pat the chicken dry; season with oregano, salt and pepper. Sear in the oil in a wide skillet, 5–6 minutes a side, until browned and cooked through. Set aside.
2. Drop the heat to medium. Garlic and sun-dried tomatoes into the fat for one minute.
3. Pour in the cream and simmer 2–3 minutes until it coats a spoon, then stir in the parmesan.
4. Add the spinach in big handfuls, stirring each one down before the next.
5. Return the chicken and its juices; spoon the sauce over and serve straight from the pan.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.