Ingredients
| 1/2 cup | cottage cheese | |
| 1/3 cup | whole milk | |
| 1/4 cup | heavy cream | |
| 1/2 tbsp | Italian seasoning | |
| 1/4 tsp | salt, plus more to taste | |
| 1/4 tsp | pepper, plus more to taste | |
| 1 lb | boneless skinless chicken thighs | |
| 1/4 cup | sun-dried tomatoes, julienned | |
| 1/2 cup | Parmesan cheese, grated | |
| 3 cloves | garlic, minced | |
| 6 cups | baby spinach, roughly chopped | |
| 1 tbsp | butter | |
| fresh basil, for garnis |
Directions
- Place cottage cheese, milk, cream, Italian seasoning, salt, and pepper in a blender. Blend until smooth. Set aside.
- Pat chicken thighs dry with paper towels. Place on a plate and season with salt and pepper on both sides. Set aside.
- Heat a cast iron skillet over medium-high heat. When the pan is hot, add half of the butter and swirl to coat the bottom of the pan. Add the chicken and cook, until chicken is golden brown and cooked through, 3-4 minutes per side. Remove to a plate and set aside.
- Return the skillet to medium heat and add remaining butter. Add garlic and cook, stirring often, until fragrant, 1-2 minutes. Add the spinach, one handful at a time, until wilted.
- Add the cottage cheese mixture to the pan and stir to combine. Cook, scraping drippings from the bottom of the pan, until sauce comes to a gentle simmer. Add Parmesan and cook, stirring often, until cheese is melted, 3-4 minutes more.
- Return chicken to the pan, along with the sun-dried tomatoes. Spoon the sauce over the chicken, and cook until sauce, stirring occasionally, until sauce has thickened slightly and chicken is warmed through, about 5 minutes.
- Serve chicken and sauce over cooked pasta or with salad. Garnish with more Parmesan and fresh basil and enjoy!