Crispy Chicken Thighs with Spinach and Sun-Dried Tomatoes: A Flavorful One-Pan Dish

Pat the chicken thighs dry with a paper towel to ensure the skin crisps up.
Season the chicken thighs with salt, pepper, paprika, and oregano on both sides.
2. Brown the Chicken Thighs:
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and cook for an additional 5-7 minutes on the other side until cooked through and the internal temperature reaches 165°F.
Remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant.
Stir in the sun-dried tomatoes and cook for another 2 minutes to bring out their flavor.
Add the spinach and cook until it wilts, about 3-4 minutes.
4. Deglaze the Pan:
Pour in the chicken broth, stirring to loosen any brown bits from the bottom of the pan. Let the broth simmer for about 2-3 minutes to reduce slightly.
5. Combine Chicken and Vegetables:
Return the crispy chicken thighs to the skillet, nestling them into the spinach and sun-dried tomato mixture.
Let everything simmer together for an additional 5 minutes to allow the flavors to meld.
6. Serve:
Plate the chicken thighs and spoon the spinach and sun-dried tomato mixture over the top.
Garnish with freshly chopped parsley and serve with a side of rice, mashed potatoes, or crusty bread.
Serving and Storage Tips