Season the Chicken: Season chicken thighs with salt and pepper. This is the foundation of your flavour!

Heat the Oil: Heat olive oil in a large skillet over medium-high heat. A hot pan is key to getting a nice sear on the chicken.

Cook the Chicken: Add chicken thighs to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Ensure chicken is cooked through with a thermometer if needed.

Remove and Set Aside: Remove chicken from skillet and set aside. This prevents overcooking of the chicken as we create the creamy sun-dried tomato sauce.

Sauté the Garlic: Add minced garlic to the skillet and cook for 30 seconds, until fragrant. Keep stirring to ensure that it does not burn.

Deglaze the Pan: Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom. These browned bits add depth of flavour to the sauce!

Add Cream and Cheese: Stir in heavy cream and Parmesan cheese. The foundation of your gorgeous, rich, creamy sauce.

Simmer the Sauce: Bring to a simmer, stirring until the cheese is melted and the sauce has thickened slightly. Simmering ensures the flavours combine beautifully.

Add Tomatoes and Spinach: Add sun-dried tomatoes and spinach to the skillet. These add a flavour burst and colour dimension to the dish.

Wilt the Spinach: Cook until the spinach is wilted, about 2-3 minutes. Don't overcook the spinach so it keeps some of its bite.

Return the Chicken: Return chicken thighs to the skillet and spoon the sauce over them. Ensuring the chicken is warmed and coated beautifully.

Simmer to Heat: Simmer for another 2-3 minutes to heat the chicken through.

Serve and Enjoy: Serve immediately, making sure there's sauce with every portion!