Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, garlic powder, and oregano.
  2. Heat olive oil and butter in a 12-inch oven-safe skillet over medium-high heat. Add chicken and sear for 5–7 minutes per side until a deep mahogany crust forms. Remove chicken and set aside.
  3. In the same pan, sauté minced garlic and chopped sun-dried tomatoes for 1 minute until fragrant.
  4. Stir in the rinsed rice, tossing in the residual fats for 2 minutes until edges of the grains look translucent.
  5. Pour in the chicken broth and scrape the bottom of the pan to release the brown bits.
  6. Return the seared chicken and any juices to the top of the rice. Cover with a tight lid, reduce heat to low, and simmer for 18–20 minutes until liquid is absorbed.
  7. Remove lid and stir in the heavy cream and baby spinach. Cover again for 2 minutes to wilt the spinach.
  8. Turn off the heat and fold in the Parmesan cheese until melted. Garnish with fresh basil.