Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 cup mushrooms (sliced)
  • 6 chicken thighs (bone-in, skin on)
  • salt & pepper
  • 3 garlic cloves (minced)
  • 1 tsp thyme leaves
  • 1 tsp crushed red pepper flakes
  • 3/4 cup chicken stock (no or low sodium)
  • 1/2 cup heavy cream
  • 1/2 cup sundried tomatoes (chopped)
  • 2 tsp capers
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup baby spinach leaves
  • 1/4 cup fresh basil (cut into ribbons)

Instruction

  • Preheat oven to 375°
  • Heat oil in a large skillet (oven-safe) over medium-high heat
  • Add mushrooms and cook, stirring until mushrooms are tender and brown, and liquid is cooked off about 5 minutes. Remove mushrooms to a plate.
  • Season chicken thighs with salt and pepper on both sides
  • Add chicken, skin side down to the skillet. Sear until golden brown, on both sides, about 4 minutes per side. Transfer chicken to a plate.
  • Drain or wipe out any excess fat from the skillet. Add garlic, thyme and red pepper flakes to the skillet. Cook for 1 minute
  • Reduce heat to medium and stir in broth, cream, sundried tomatoes, mushrooms, capers and Parmesan
  • Allow sauce to come to a simmer
  • Return chicken, skin side up, to the skillet. Transfer skillet to the oven
  • Bake until chicken is at an internal temperature of 165°, 15-20 minutes
  • Remove skillet from the oven and stir in spinach leaves until wilted
  • Garnish with basil and serve