🍗 Crispy Chicken Thighs with Spinach and Sun-Dried Tomatoes
📝 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.
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.
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