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Cast Iron Sicilian Chicken

Make Marry Me Chicken Thighs with Spinach and Sun-Dried Tomatoes

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5 from 6 reviews

Make Marry Me Chicken Thighs with Spinach and Sun-Dried Tomatoes! Crispy seared chicken baked in a rich garlic parmesan cream sauce.

  • Total Time: 45 minutes
  • Yield: 5 1x

Ingredients

Units Scale
  • 5 bone-in, skin-on chicken thighs
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 tbsp butter, divided
  • 3 tbsp minced garlic
  • 1 tsp crushed red pepper
  • 1 cup chicken stock
  • 1/2 cup heavy whipping cream
  • 1/3 cup grated Parmesan cheese
  • 1 tsp ground thyme
  • 1/2 cup sun-dried tomatoes, chopped or julienned
  • 1 dash red cayenne pepper
  • 8 oz fresh leaf spinach

Instructions

  1. Preheat your oven to 400°F (205°C). Season the chicken thighs evenly with sea salt and black pepper, rubbing the seasoning thoroughly into the meat and skin.
  2. Heat a cast iron skillet (paid link) over medium heat and melt the 3 tbsp of butter. Add the chicken thighs skin-side down and cook for 4 minutes, until deeply browned, then flip and cook for 4 minutes on the other side. Transfer the chicken to a plate. Carefully pour off most of the excess rendered fat, leaving a thin coating of drippings, then melt the remaining 1 tbsp butter over medium heat.
  3. Add the minced garlic and crushed red pepper to the skillet and cook for 2 minutes, until fragrant. Pour in the chicken stock, heavy cream, grated Parmesan, and ground thyme. Stir constantly until the ingredients blend and reach a gentle simmer. Stir in the sun-dried tomatoes and the dash of red cayenne pepper, cooking for 2 to 3 minutes until bubbling.
  4. Add the fresh spinach leaves to the pan. Gently fold the greens into the warm sauce and cook for 2 minutes, or until wilted and tender.
  5. Place the seared chicken thighs back in the pan, directly on top of the sauce and spinach, skin-side up, to keep the crust crisp. Remove the skillet from the stovetop burner.
  6. Transfer the skillet into the preheated oven and bake uncovered for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven, let cool for 5 minutes, spoon the creamy sauce and tomatoes around the thighs, and serve warm.

Equipment

(paid link)

Notes

Oven & Skillet Setup: Place your oven rack in the center, then preheat to 400°F before heating your oven-safe cast-iron or stainless steel skillet on the stovetop.

Moisture Blot: Blot both sides of all 5 chicken thighs dry with paper towels before applying the salt and pepper rub.

Keep Skin Above the Sauce: When you return the chicken to the skillet, place each thigh on top of the wilted spinach bed. Keeping the skin exposed to direct, dry oven heat keeps it crackly and crisp while baking.

Sun-Dried Tomato Selection: If using oil-packed sun-dried tomatoes, drain them well before measuring, and optionally use 1 tablespoon of that flavorful packing oil in place of butter when sautéing the garlic.

Pasta or Grain Pairing: This rich sauce pairs exceptionally well with cooked fettuccine, angel hair pasta, mashed potatoes, or crusty sourdough bread for dipping.

Boneless Thigh Alternative: Substitute boneless, skinless chicken thighs or chicken cutlets; reduce the searing time to 3 minutes per side, then bake for 12 to 15 minutes.

Nutrition

  • Serving Size: 1 chicken thigh with sauce and vegetables
  • Calories: 510
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 38 g
  • Saturated Fat: 18 g
  • Trans Fat: 0.8 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 34 g
  • Cholesterol: 185 mg

Find it online: https://dudethatcookz.com/cast-iron-sicilian-chicken-and-spinach/