Creamy Tuscan Chicken Thighs

Ingredients

• 1.5 lbs RedBird Farms boneless, skinless chicken thighs

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp dried oregano

• ½ tsp dried basil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped

• 1 cup cherry tomatoes, halved

• ½ cup black olives (optional)

• 1 cup fresh spinach, chopped

• ½ cup chicken broth

• 1 cup heavy cream

• ½ cup Parmesan cheese, grated

• 1 tbsp unsalted butter

• Fresh basil for garnish

Method

1. Pat chicken thighs dry with a paper towel.

2. Season with salt, pepper, smoked paprika, garlic powder, oregano, and basil.

3. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

4. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.

5. In the same pan, melt butter and sauté garlic for 30 seconds.

6. Add sun-dried tomatoes and cherry tomatoes. Cook for 2 minutes until softened.

7. Pour in chicken broth and let simmer for 3 minutes to reduce slightly.

8. Reduce heat to medium, then stir in heavy cream and Parmesan cheese until smooth.

9. Add spinach and olives, then return the chicken to the pan.

10. Simmer for 5–7 minutes until chicken is fully cooked (internal temp 165°F).

11. Garnish with fresh basil leaves and serve with rice, pasta, or crusty bread.