Creamy Sun-Dried Tomato Chicken Skillet

How to make it

1. 1

   Pat the chicken thighs dry and season them lightly with salt and pepper. Set aside.

2. 2

   Heat a large skillet over medium-high heat. If you like, add a touch of olive oil, then sear the chicken thighs for 5 to 7 minutes per side until beautifully golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for about 1 minute, stirring gently, until fragrant.

4. 4

   Stir in the cream cheese until it melts and forms a smooth, creamy sauce. You might add a tablespoon or two of water to thin the sauce slightly if needed.

5. 5

   Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted into the sauce.

6. 6

   Return the cooked chicken thighs to the skillet, spooning the creamy sauce and spinach over them. Serve immediately and enjoy your delicious, comforting meal.