Garlic-Herb Cheese Skillet Chicken with Spinach and Sun-Dried Tomato

Steps

1. Step 1

   Pat the chicken thighs dry and season them all over with the salt, pepper and paprika.

   5 min

   • 2 lb boneless, skinless chicken thighs (6-8 thighs)
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 1/2 tsp paprika
2. Step 2

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the thighs in a single layer, without crowding, and sear 5-6 minutes until deeply browned. Flip and cook another 5-6 minutes, until the thickest part reads 175°F. Move them to a plate.

   12 min

   • 2 lb boneless, skinless chicken thighs (6-8 thighs)
   • 2 tbsp olive oil
3. Step 3

   Turn the heat to medium. Pour off all but about 1 tablespoon of fat, add the garlic and stir for 30 seconds, just until fragrant.

   1 min

   • 3 cloves garlic
4. Step 4

   Pour in the wine and scrape the browned bits off the bottom of the pan with a wooden spoon. Let it bubble until reduced by about half, 2-3 minutes.

   3 min

   • 1/2 cup dry white wine
5. Step 5

   Add the chicken broth, cream and the garlic-herb cheese. Whisk until the cheese melts into a smooth sauce, about 2 minutes. Stir in the sun-dried tomatoes.

   3 min

   • 1/2 cup chicken broth
   • 1/2 cup heavy cream
   • 1 package garlic-and-herb soft cheese, such as Boursin (5.2 oz)
   • 1/2 cup oil-packed sun-dried tomatoes
6. Step 6

   Add the spinach in handfuls, stirring until each wilts into the sauce, about 2 minutes total.

   2 min

   • 5 oz baby spinach
7. Step 7

   Return the chicken and any juices from the plate to the skillet, spooning sauce over the top. Simmer gently 2-3 minutes to warm through.

   3 min, hands-off

   • 2 lb boneless, skinless chicken thighs (6-8 thighs)
8. Step 8

   Taste the sauce and add the lemon juice and a little more salt if it needs brightening. Serve hot, with plenty of sauce.

   • 1 tbsp lemon juice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026