Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (from sun-dried tomato jar)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 1/2 cups long-grain white rice, rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1/2 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with smoked paprika, garlic powder, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat.
  3. Sear chicken for 5–7 minutes per side until a dark gold crust forms. Remove chicken from the pan and set aside on a plate.
  4. Reduce heat to medium. Add the sun-dried tomato oil to the pan and sauté diced onions until translucent.
  5. Stir in minced garlic, chopped sun-dried tomatoes, tomato paste, and dried oregano. Cook for 2-3 minutes to bloom the aromatics.
  6. Add the rinsed long-grain white rice to the pan. Toast the rice in the oil for 2 minutes, stirring constantly to seal the exterior of the grains.
  7. Pour in the low-sodium chicken broth, scraping the bottom of the pan to incorporate the browned fond.
  8. Place the seared chicken thighs on top of the rice. Cover with a tight-fitting lid and simmer over low heat for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
  9. Stir in the light cream, grated Parmesan cheese, and baby spinach. Cover for 2 more minutes until the spinach is wilted.
  10. Garnish with fresh basil chiffonade before serving.