Ingredients
1 pound boneless/skinless chicken thighs
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.