Ingredients

Protein

• 4 boneless skinless chicken thighs
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Cooking Fat

• 2 tbsp avocado oil
• 1 tbsp butter

Vegetables

• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes
• 3 cups fresh spinach
• 1 small shallot, diced

Cream Sauce

• 1 1/2 cups coconut cream
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tbsp nutritional yeast

Garnish

• Fresh basil
• Black pepper

Instructions

1. Pat the chicken thighs dry using paper towels. Season both sides evenly with 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. temperature for 10 minutes while the skillet heats.
2. Allow the chicken to rest at room temperature for 10 minutes while the skillet heats.
3. Heat a large matte-black cast iron skillet over medium-high heat. Add 2 tbsp avocado oil and1 tbsp butter. Once shimmering, place the chicken thighs into the skillet without overcrowding.
4. Sear for 5–6 minutes per side until deep golden brown with crisp caramelized edges. Remove the chicken and set aside on a wooden cutting board.
5. Reduce heat to medium. Add 1 small diced shallots and sauté until translucent. Stir in 4 minced garlic and sliced 1/2 cup sun-dried tomatoes. Cook for 60–90 seconds until aromatic and glossy.
6. Pour in 1/2 cup chicken broth and scrape the browned bits from the skillet using a wooden spoon. Add 1 1/2 coconut cream, Italian seasoning, 1/2 tsp red pepper flakes, and 1 tbsp nutritional yeast.
7. Fold 3 cups fresh spinach into the sauce gradually. Allow the spinach to wilt naturally while maintaining a vibrant deep-green color.
8. Return the seared chicken thighs to the skillet. Spoon sauce over the chicken repeatedly while simmering for 5 minutes. The sauce should become velvety and cling to the chicken.