Description
I feel like anything cooked in a cast iron skillet (paid link) is automatically a great tasting dish and this Cast Iron Sicilian Chicken and Spinach will not disappoint.
Ingredients
Units
Scale
- 5 Bone-In, Skin-On Chicken Thighs
- 1 cup Chicken Stock
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Sun-Dried Tomatoes
- 8 oz. Fresh Leaf Spinach
- 1/3 cup Parmesan Grated Cheese
- 3 tbsp. Minced Garlic
- 1 tsp. Crushed Red Pepper
- 1 tsp. Ground Thyme
- 1/4 tsp. Himalayan Sea Salt
- 1/4 tsp. Black Pepper
- Dash Red Cayenne Pepper
- 4 tbsp. Butter
Instructions
- Season the chicken thighs with sea salt and pepper then rub the seasoning into the meat.
- Pre-heat cooking pan to medium heat and add 3 tbsp of butter. Cook chicken thighs on both sides for 4 minutes until brown. Set chicken to the side and partially remove most of the excess liquid from pan and add the other 1 tbsp of butter.
- Add minced garlic and crushed red pepper to pan and stir for 2 minutes. Add chicken stock, heavy whipping cream, parmesan cheese and ground thyme then cook until it begins to blend and simmer. Add sun-dried tomatoes and red cayenne pepper and cook for a few minutes.
- Add fresh spinach and allow the spinach to cook down for 2 minutes or until wilted.
- Place the chicken thighs back into the pan with ingredients (skin side up) and remove from heat.
- Place pan into a pre-heated oven at 400 degrees for 20 minutes. Remove from oven, allow to cool, then serve.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Sicilian
Nutrition
- Calories: 383
- Sugar: 0.7g
- Sodium: 295mg
- Fat: 25.6g
- Carbohydrates: 3.3g
- Fiber: 0.5g
- Protein: 17.8g
- Cholesterol: 139mg