Crispy Chicken Thighs with Spinach and Sun-Dried Tomatoes

🍗 Crispy Chicken Thighs with Spinach and Sun-Dried Tomatoes

Table of Contents

📝 Introduction

This dish brings together juicy, crispy-skinned chicken thighs with garlicky sautéed spinach and tangy sun-dried tomatoes in a luscious pan sauce. It’s an easy, satisfying dinner that feels gourmet—but takes less than an hour from start to finish.

⏱ Time

Prep Time: 10 minutes

Cook Time: 30–35 minutes

Total Time: 40–45 minutes

Serves: 4

🛒 Ingredients

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

For the Sauce:

  • 2 garlic cloves, minced
  • ¼ cup sun-dried tomatoes (in oil), sliced
  • ½ tsp red pepper flakes (optional)
  • 1 cup chicken broth
  • ½ cup heavy cream or half-and-half
  • 2 cups fresh baby spinach
  • ¼ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Extra chopped parsley or basil, for garnish

👨‍🍳 Method

1. Prep and Season Chicken:

Pat chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and smoked paprika.

2. Sear Chicken:

Heat olive oil in a large skillet (preferably cast iron) over medium heat.

Place chicken thighs skin-side down and cook for 7–8 minutes without moving, until the skin is golden and crispy.

See also  Savory Lentil and Mushroom Pot Pie

Flip and cook the other side for another 5 minutes.

Remove chicken from skillet and set aside (they don’t need to be fully cooked yet).

3. Make the Sauce:

In the same skillet, remove excess fat if needed, leaving about 1 tbsp.

Sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

Add red pepper flakes and stir.

Pour in chicken broth and bring to a simmer, scraping up brown bits from the pan.

Stir in cream and Italian seasoning. Let it simmer for 2–3 minutes.

4. Add Spinach and Cheese:

Add spinach and let it wilt.

Stir in Parmesan cheese and mix until smooth and creamy.

5. Return Chicken to Skillet:

Nestle chicken thighs into the sauce, skin side up.

Reduce heat to low, cover partially, and let simmer for 10–15 minutes, or until chicken is cooked through (internal temp: 165°F / 74°C).

If you want extra crispiness, place skillet under broiler for 2–3 minutes at the end.

6. Garnish and Serve:

Sprinkle with chopped parsley or basil.

Serve hot with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce.

💡 Tips

  • Boneless Option: You can use boneless thighs—reduce cooking time slightly.
  • Make It Lighter: Swap cream with Greek yogurt or use coconut milk for a dairy-free twist.
  • Add Veggies: Mushrooms or artichoke hearts pair well with the sauce.
  • Meal Prep Friendly: Keeps well for 3–4 days in the fridge. Reheat gently.

❓ Q&A

Q: Can I use chicken breasts instead?
A: Yes, but breasts cook faster and can dry out—monitor closely and reduce simmering time.

See also  Mediterranean Lentil Beet & Spinach Salad

Q: Can I make this ahead?
A: Absolutely. Cook fully and reheat in a covered skillet over low heat or in the oven at 350°F for 15–20 minutes.

Q: What wine pairs well with this?
A: A dry white like Sauvignon Blanc or a light red like Pinot Noir complements the creamy-tangy balance beautifully.

📊 Nutrition (per serving – approx.)

  • Calories: 420
  • Protein: 28g
  • Fat: 30g
  • Carbs: 6g
  • Fiber: 2g
  • Sodium: 480mg