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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


  1. Preheat oven to 425 degrees F.
  2. Place chicken breasts in the Emile Henry 11x8" Modern Classics Rectangular Baking Dish.
  3. 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.
  4. Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.
  5. 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.
  6. Uncover and serve.

 Delicious over pasta, rice, or as is.