Ingredients

1 pound boneless/skinless chicken thighs⁠

1 tsp salt⁠

3/4 tsp black pepper⁠

1 1/2 tsp paprika⁠

3 tbsp olive oil, divided⁠

For the Sauce:⁠

2 tbsp minced garlic⁠

1/2 tbsp Italian seasoning

3 oz jarred sun-dried tomato strips in oil drained (reserve 1 tbsp of the oil for cooking)⁠

3/4 cup heavy or thickened cream⁠

1/4 cup chicken broth (more depending on thickness of sauce)⁠

3 cups spinach, chopped⁠

1/2 cup fresh grated parmesan cheese⁠

2 tbsp fresh chopped parsley to serve⁠

⠀⁠

1: Season chicken with salt, pepper, and paprika.⁠ Sear in olive oil in a large skillet for 6-8 minutes each side, or until golden. Set aside.⁠

2: Sauté garlic, then add in sun-dried tomatoes with 1 tablespoon sun dried tomato oil. Fry for 1-2 minutes to release flavors.⁠

3: Reduce heat then add the cream and chicken broth. Bring to a simmer for 4-5 minutes while stirring occasionally. Season with salt, pepper, and Italian seasoning to taste.⁠

4: Add in chopped spinach leaves and allow to wilt. Then, add in parmesan cheese and let it simmer until it melts.

5: Put back chicken into the pan. Top with parsley.

6: Divide chicken with zucchini noodles or steamed veggies into containers.