This dish is one of our favorites when we really want something cheesy and creamy! We have made this multiple ways and with multiple ingredients. But this way we cooked it last night came out really good! And don't forget you can never have to much parmesan cheese! Oh and don't forget the crushed red pepper if you like spicy!!
Ingredients:
- 8 pack of chicken thighs (You do not have to use this much, a 4 pack can feed two) or use chicken breast.
- Olive oil
- Garlic
- Sun Dried Tomatoes
- Spinach (fresh)
- Chicken Broth
- Heavy Cream
- Parmesan Cheese
- Italian Seasoning
- Salt & Pepper
Directions:
1. Get your cast iron skillets out and oil them!
2. Clean your chicken, I cut all the fatty parts off. Set chicken in skillets and season with salt, pepper & Italian seasoning on both sides.
3. Cook chicken until done, meanwhile in another skillet pour in a little oil and garlic. We used garlic in the jar. (if you use fresh use about 5-6 cloves and chop)
4. Let the garlic cook for about 2 mins, then start putting your cream in. I used a whole 16oz carton of heavy cream, then added in about a cup of chicken broth. I let this simmer for about 10 mins.
5. I put in about 1/3 cup of grated parmesan cheese and whisked it together to get it thicker, remember you can make it as thick as you want by adding in more cream or more cheese. Make more by adding more chicken broth.
6. Once the sauce was the consistency we wanted we added in about 1 cup of chopped up sun dried tomatoes. Let that cook for a few mins. and then we added in about two handfuls of spinach.
7. Cook down until spinach is wilted, you can always chop it- totally up to you!
8. Cut up the chicken in slices and place in a bowl, and pour sauce on top.
9. Top with more parmesan cheese and crushed red pepper if you like spice.
10. Enjoy!
You can also do this in the crock pot! :)
XOXO!
Heather
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