Here’s a big yes. Perfectly cooked, juicy, tender chicken thighs. Sun-dried tomato cream sauce with the creamiest, sauciest, and garlickiest taste. Greens are sneaked in (always an advantage). And freshly grated Parmesan cheese?
If I want to be fancy, I will serve this with my favorite risotto mushroom and all the crusty sourdough bread. Oh, and more Parmesan to serve. You can never have enough.
CAN CHICKEN BREAD BE USED
Chicken thighs are a better choice for this recipe. They have darker meat and more fat, which results in a more flavorful, juicier chicken.
WHAT IS THE HALF AND A HALF
Half-and-half is equal parts whole milk and heavy cream. You can substitute 3/4 cup of whole milk and 1/4 cup of heavy cream for 1 cup of half-and-half or 2/3 cup low fat or skim milk plus 1/3 cup heavy cream.
1 1/2 pounds skinless and boneless chicken thighs
To taste, add Kosher Salt and freshly ground Black Pepper
5 1/2 tablespoons of all-purpose flour, divided
Canola oil, one tablespoon
One tablespoon of unsalted butter
Three cloves garlic, minced
One small shallot diced
1 cup chicken stock
Half and half is a cup of half-and-half
1/2 cup sun-dried tomatoes halves
2 cups baby spinach
Parmesan cheese, freshly grated, 3 tbsp.
Fresh parsley leaves, two tablespoons
Season the chicken with 1/2 teaspoon of pepper and one teaspoon of salt. The chicken should be evenly coated with four tablespoons of flour.
Heat butter and canola in a medium-sized skillet on medium heat.
Add the chicken in batches to the skillet in one layer. Cook until golden brown and thoroughly cooked, reaching an interior temperature of 165°F, approximately 4-5 minutes on each side. Set aside. Reduce heat to medium-low.
Add the garlic and shallot and stir frequently until fragrant (about 2 minutes); season with salt and black pepper to taste.
Stir in the remaining 1 1/2 teaspoons of flour for about a minute until lightly browned.
Whisk in half-and-half, chicken stock, and sun-dried tomato slowly. Bring to a simmer; stir occasionally. Reduce heat and simmer for 3 minutes. Stir in the spinach, Parmesan, and parsley. Season with salt and pepper to taste. Return the chicken to the skillet.