2tablespoonsfresh chopped parsleyplus more for garnish
Heat a 12-inch skillet (preferably cast iron) over medium-low heat. Add 1 tablespoon each of olive oil and butter and melt.
In a small bowl, combine garlic powder, onion powder, salt, pepper, and oregano. Season chicken thighs with the spices and place them skin side down in the skillet. Cook for 10-13 minutes or until the skin is golden and crispy. Flip the chicken and cook for another 15 minutes or until the internal temperature reaches 160 degrees F. Transfer to a plate. (meat will continue to cook to 165 F; if more time is needed, finish in a 375 degree oven).
Add onions and garlic to the skillet and cook for several minutes until softened.
Stir in tomatoes and spinach and cook until wilted.
Add the heavy cream and bring to a boil.
Add the Parmesan cheese and 2 tablespoons fresh chopped parsley, stirring frequently until the sauce has thickened. Nestle chicken into the sauce, spooning some of the sauce on top of the chicken. Garnish with more fresh parsley.
Serve immediately. Goes well with mashed potatoes, pasta or rice.
Nutrition information is provided only as a guide and values are approximate. Storage - Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. Be aware that the chicken skin will lose some of its crispiness in the fridge.Reheating - For best results, I recommend reheating leftovers in a skillet on the stove over medium-low until warmed through. You can microwave as well, but be aware that the cream-based sauce may ‘break’ and slightly separate.