Creamy Tuscan Chicken Thighs (Stove Top)

For the Chicken

season

Season chicken with garlic powder, onion powder, paprika, salt and pepper.

heat

Heat sun dried tomato oil in a large skillet over medium-high heat.

sear

Sear 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.

For the Sauce

mix

Add 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.

pour

Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.

add

Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.

simmer

Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.

spice

Taste test sauce and season with a pinch of salt and pepper, if needed.

garnish

Stir 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.

serve

Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!