@chefsarahdevight: Recipe 👇 Crispy Chicken Thighs with Creamy Spinach & Sun-Dried Tomato Sauce #easydinner #familymeals #DinnerIdeas #cooking #recipes Ingredients * 10 boneless, skin-on chicken thighs * 2 tsp garlic powder * 2 tsp salt * 1 tbsp sumac * 2 tsp oregano * 1/2 tap chili flakes (optional) * 1 tsp freshly cracked black pepper * Neutral oil (such as avocado oil) * 1 onion, sliced * 6–8 cloves garlic, chopped * 2 large sun-dried tomatoes, finely chopped * 1 - 15 oz can of artichokes chopped * Spinach (about 4–5 cups fresh) * 1/4 cup chicken stock * 1½ cups heavy cream * Salt and pepper, to taste * Fresh parsley, chopped Instructions 1. If using bone-in thighs, remove the bones with a small knife. Pat the chicken dry. 2. Season both sides of the chicken with garlic powder, salt, sumac, oregano, and black pepper. 3. Place the chicken skin-side up on a rack or plate and refrigerate uncovered for at least 1 hour. 4. Heat a large heavy-bottom skillet over high heat. Add a little avocado oil and sear the chicken skin-side down for 2–3 minutes, until it starts to golden. 5. Turn the chicken over and transfer the skillet to a 425°F oven. Roast for about 30-35 minutes, or until cooked through and skin is crispy . Remove the chicken and set aside. 6. Return the skillet to medium heat. Add the onion and sauté until softened. Stir in the garlic and cook for 30 seconds. 7. Add the spinach, artichokes and sun-dried tomatoes. Cook until the spinach wilts. 8. Pour in the chicken stock and season lightly with salt and pepper. Add chili flakes if using. 9. Add the heavy cream and bring to a gentle simmer. Cook until the sauce thickens and coats the back of a spoon. 10. Stir in fresh parsley and return the chicken to the pan or spoon the sauce over top. Serve with creamy mashed potatoes and plenty of the sauce.

Chef Sarah

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Tuesday 02 June 2026 21:11:47 GMT