Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce

Ingredients

• 1 tablespoon olive oil


• 1.5 lb chicken thighs , boneless skinless


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 8 oz tomato sauce


• 2 garlic cloves , minced


• 1/2 cup heavy cream


• 4 oz fresh spinach


• 4 leaves fresh basil (or use 1/4 teaspoon dried basil)

• 1/4 cup Parmesan cheese , grated

1. How to cook boneless skinless chicken thighs in a skillet:


2. In a large skillet heat olive oil on medium heat.  Season boneless skinless chicken thighs with
   salt and pepper.  Add them top side down
   to the hot skillet.  Cook for 5 minutes
   on medium heat, until the top side is nicely seared.  


3. Flip over to the other side and sear for 5 more minutes on
   medium heat. 


4. Remove the chicken from the skillet to a plate. 


5. How to make creamy tomato basil sauce:


6. To the same, now empty skillet, add tomato sauce, minced
   garlic, heavy cream.  Bring to boil and
   stir.  


7. Reduce heat to low simmer. 
   Add fresh spinach and fresh basil. 
   Stir until spinach wilts and reduces in volume.  


8. Taste the sauce and add more salt and pepper, if needed. 


9. Add back cooked boneless skinless chicken thighs, increase
   heat to medium.  Reheat the chicken thighs
   in the skillet with the sauce and cook until the chicken is completely cooked
   through and no longer pink in the center.  


10. To serve, spoon the sauce over the boneless skinless chicken
    thighs and top with grated Parmesan cheese.

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