One-Pan Creamy Sun-Dried Tomato Chicken Thighs

Ingredients

• 6 bone-in, skin-on organic chicken thighs (approx. 2 lbs), patted dry
• 1 tbsp grass-fed ghee or avocado oil
• 1 small onion and 5 cloves garlic, minced
• 0.66 cup sun-dried tomatoes, sliced
• 0.75 cup full-fat culinary coconut cream
• 0.5 cup rich chicken bone broth
• 2 cups fresh organic baby spinach
• 0.25 cup fresh basil ribbons and 1.5 tsp Italian seasoning

Step-by-Step Instructions

1. Step 1: Season chicken thighs on all sides with sea salt, black pepper, and Italian seasoning.
2. Step 2: Heat ghee in a large cast-iron skillet over medium-high heat. Sear thighs skin-side down for 8 minutes until skin is deeply golden and crisp.
3. Step 3: Flip and sear flesh side for 5 minutes; transfer chicken to a plate.
4. Step 4: Sauté minced onion, garlic, and sun-dried tomatoes in pan drippings for 3 minutes.
5. Step 5: Pour in chicken bone broth and coconut cream; simmer for 4 minutes until thickened.
6. Step 6: Stir in baby spinach and fresh basil until wilted. Return chicken thighs skin-side up to the pan, simmering for 5 minutes until chicken reaches 165°F (74°C).

Nutritional Breakdown (Per Serving)