Tuscan Skillet Chicken with Spinach and Olives

Ingredients

• •1.5 lbs chicken thighs, boneless skinless, patted dry
• •3 cups spinach, fresh
• •1/2 cup olives, pitted and halved
• •1/3 cup dry white wine
• •1/2 cup heavy cream
• •1/3 cup Parmesan, finely grated
• •1 tbsp ghee or oil
• •1/2 tsp red chili flakes

Directions

1. 1Season chicken thighs generously with salt, pepper, and red chili flakes on both sides.
2. 2Heat ghee in a large skillet over medium-high; sear chicken 5-6 minutes per side until golden.
3. 3Remove chicken and set aside; deglaze pan with dry white wine, scraping up browned bits.
4. 4Pour in heavy cream and simmer 2 minutes until slightly thickened.
5. 5Stir in Parmesan, spinach, and olives; cook 2 minutes until spinach wilts.
6. 6Return chicken to skillet, spoon sauce over top, and serve immediately.

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