Tuscan Garlic Butter Chicken Thighs with Zucchini Noodles

Pat 6 chicken thighs dry with paper towels and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 tablespoon Italian seasoning.

Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of butter and sear the chicken thighs skin-side down for 5 minutes until golden brown.

Flip the chicken thighs and sear for another 3 minutes. Remove chicken to a plate and set aside.

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Add 6 minced garlic cloves and cook for 1 minute until fragrant.

Add 1/3 cup chopped sun-dried tomatoes and cook for 1 minute. Pour in 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits.

Stir in 1/2 cup heavy cream, 1/2 tablespoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Bring to a simmer.

Add 1/2 cup grated parmesan cheese and stir until melted and sauce is smooth.

Add 2 cups baby spinach and stir until wilted, about 1 minute.

Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken and transfer to a preheated 375°F oven. Bake for 15 minutes or until chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the zucchini noodles. Using a spiralizer, turn 4 medium zucchini into noodles (or use a vegetable peeler to create ribbons).

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until just tender but still slightly crisp. Season with salt and pepper to taste.

Remove the chicken from the oven. Divide the zucchini noodles among 3 plates, top with 2 chicken thighs per serving, and spoon the Tuscan garlic sauce over everything.

Garnish with 1/4 cup torn fresh basil leaves and additional grated parmesan if desired.