Creamy Tuscan Chicken Thighs (Stove Top)

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp ½ tsp salt
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  0.3 tsp Paprika, Ground
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  0.3 tsp ¼ tsp cracked black pepper
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  2 tsp Oil, Sun-Dried Tomato Infused
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  1 Shallot(30g)
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  4 Garlic(12g)
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  0.5 cup Wine, White, Dry
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  0.5 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  0.8 cup Cream, Heavy Whipping
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Italian seasoning
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  0.8 cup Spinach
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  0.3 cup Basil, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels. Season all sides generously with garlic powder, onion powder, paprika, salt, and pepper.
2. 2Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the chicken thighs skin-side down for 3–4 minutes until golden brown, then flip and sear the other side for 3–4 minutes until golden. Transfer to a plate and set aside.
3. 3Add the diced shallot to the same skillet over medium heat and cook for 3 minutes, stirring occasionally, until softened. Add the minced fresh garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomato strips and cook for 1 minute to release their flavors.
4. 4Pour in the white wine while scraping up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes to reduce slightly.
5. 5Stir in the chicken broth, heavy cream, grated Parmesan, and Italian seasoning. Return the chicken thighs to the skillet skin-side up. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly and the Parmesan melts. Check that the chicken reaches an internal temperature of 165°F.
6. 6Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in the fresh spinach and basil, stirring gently for 1–2 minutes until the leaves wilt into the sauce.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve over mashed potatoes, mashed cauliflower, rice, pasta, or fresh bread to soak up the creamy sauce.