Ingredients
6 boneless skinless chicken thighs
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Cream Sauce
1 ½ cups heavy cream
2-3 cloves garlic, minced
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (chopped)
¼ - ½ cup shredded Parmesan cheese
1 ½ cups baby spinach
Instructions
- Preheat oven to 425 degrees F.
- Place chicken breasts in the Emile Henry 11x8" Modern Classics Rectangular Baking Dish.
- Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.
- Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.
- Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.
- Uncover and serve.
Delicious over pasta, rice, or as is.