Ingredients:

• 1 Tbs Olive Oil

• 2lbs Skin on Chicken Thighs

• 1 tsp Salt & Pepper

• 1 tsp Italian & Oregano seasoning

• 1 tsp Tony’s Creole & Paprika

• 3 tsp Minced Garlic SAUCE

• 3/4 cup Chicken Broth low sodium

• 1/2 cup Heavy Cream

• 1/2 cup Sun Dried Tomato

• 2 cups spinach chopped, optional

• 1 Tbs Roasted Garlic Paste

• 1 Tbs Italian Herb Italian Seasoning & Salt Red Flakes, Salt & Pepper (to taste)

• Basil chopped (garnish)

Instructions:

1. Preheat oven 375 degrees.

2. Season both sides of the chicken with salt, pepper, Italian seasoning, oregano, paprika, Tony’s Creole and minced garlic.

3. Heat olive oil in a large, heavy-duty pan over medium-high heat and cook chicken (starting skin down) for 5 minutes per side or until cooked. Remove from heat and place in oven for 20 mins.

4. In a sauce pan add roasted garlic, Italian herb paste, sun dried tomatoes and spinach and cook for 2-3 minutes or until the tomato and spinach are soft and wilted.

5. Add Chicken Broth, Cream, and seasonings to sauce pan; bring to a boil.

6. Reduce the heat and add the fresh grated parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.

7. Remove chicken from oven, immediately pour sauce over chicken on medium high heat. Cook for 3 mins and remove from heat.

   Note: You can serve this over any pasta or rice. You can also make this in the crockpot (cook chicken on stove like above then add to crockpot with all the the other ingredients.