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

Serving: Serve with a side of garlic bread, roasted potatoes, or a green salad to complete the meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
Freezing: For longer storage, freeze the chicken and vegetables in an airtight container for up to 3 months. Thaw and reheat before serving.
Variations
Add Cheese: Sprinkle some Parmesan cheese or mozzarella on top of the chicken during the last few minutes of cooking for a cheesy twist.
Substitute Spinach: If you prefer a different green, feel free to swap the spinach for kale, arugula, or Swiss chard.
Spicy Kick: Add a pinch of red pepper flakes to the spinach and sun-dried tomato mixture for some heat.
FAQ
Q: Can I use boneless chicken thighs?
A: Yes, boneless chicken thighs can be used. Just reduce the cooking time slightly as they cook faster than bone-in thighs.

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Fresh tomatoes can be used, but they won’t give the same intense, tangy flavor as sun-dried tomatoes. You may need to add a bit more seasoning or a splash of vinegar to balance the flavor.

Q: Can I make this dish ahead of time?
A: This dish can be prepared ahead of time and stored in the fridge. Simply reheat it when you’re ready to serve, and the chicken will still stay juicy and flavorful.

This Crispy Chicken Thighs with Spinach and Sun-Dried Tomatoes recipe is a perfect balance of textures and flavors, making it a weeknight favorite. The crispy chicken and savory vegetables create a dish that is both delicious and easy to prepare. Enjoy this comforting meal with your family or guests today!