Creamy Tuscan Chicken Thighs (Stove Top)

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  Chicken Thigh, Boneless Skinless(680g)

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

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  Garlic powder(3g)
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  Onion powder(3g)
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  ½ tsp salt
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  Paprika, Ground(2g)
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  ¼ tsp cracked black pepper
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  Tomatoes, Sun-Dried, Packed In Oil(10g)
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  Shallot
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  Garlic(240g)
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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Wine, White, Dry(120g)
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  Low Sodium Chicken Broth(120g)

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

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  Cream, Heavy Whipping(180g)
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  Parmesan Cheese(80g)

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

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  Italian seasoning(5g)
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  Spinach(180g)
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  Basil, Fresh(60g)

Instructions

1. 1Season chicken with garlic powder, onion powder, paprika, salt and pepper.
2. 2Heat sun dried tomato oil in a large skillet over medium-high heat.
3. 3Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.
4. 4Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
5. 5Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
6. 6Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
7. 7Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
8. 8Taste test sauce and season with a pinch of salt and pepper, if needed.
9. 9Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
10. 10Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!