Ingredients:

4 Chicken thighs

Salt & Pepper (to taste)

1 Tbsp oil

3 garlic cloves, chopped

½ onion, diced

1 tomato, diced

2 cups spinach

2 cups heavy cream

1 tsp salt

1 tsp pepper

½ cup grated parmesan

2 tbsp parsley, chopped

Instructions:

1. Season the chicken with the salt and pepper.

2. Heat oil in a skillet over medium-low heat.

3. Place chicken thighs (skin side down) in the skillet and cook for about 13 minutes.  Skin should be crisp.  Move chicken around occasionally so it doesn’t stick.

4. Flip the chicken, then cook for about 15 more minutes (or until chicken is fully cooked.

5. Remove from the pan and add in chopped garlic and onion.

6. Stir until garlic is softened.  Then stir in tomatoes and spinach until wilted.

7. Add heavy cream, salt, and pepper.  Bring it to a boil.

8. Add parmesan cheese and parsley.  Stir until sauce is thickened.

9. Place chicken back into the skillet and spoon sauce on top of the chicken.

10. Serve and enjoy!

*I like to serve this with white rice or pasta.