I chose boneless, skinless chicken thighs for this dish, but you can easily substitute chicken breast. This one pan dish is very rich and satisfying. A blend of rich cream and sun dried tomatoes then topped off with fresh spinach provides a full meal. Serve over noodles or rice, it’s so delicious. (Keto friendly)


  • 8-12 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 1/2 cup heavy cream
  • 2 teaspoons minced garlic
  • 1 cup sun dried tomatoes (Oil drained)
  • 2 sprigs of thyme (removed from stem)
  • 1/2 cup shredded Parmesan cheese
  • 2-3 cups fresh baby spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 425 degrees. Lightly grease a 9 x 13 baking dish with olive oil. Place chicken thighs in the baking dish. Drizzle chicken with olive oil and rub in. Sprinkle generously with salt, pepper, and Italian seasoning.Whisk together cream, garlic,thyme, salt and pepper until combined. Stir in sun dried tomatoes and Parmesan cheese and pour around the chicken in the baking dish. Bake at 425 degrees for 30 to 45 minutes (until internal temperature is 165 degrees). Remove from oven and stir spinach into the sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.. Uncover and serve over noodles or rice. Serves 6-9. (Skim as much grease off the top as possible and discard).