Tuscan Chicken Thighs with Pesto Cauliflower Rice

Season 2.5 pounds of chicken thighs with 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons Italian seasoning, and 1 tablespoon garlic powder, ensuring all pieces are evenly coated.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover to keep warm.

In the same skillet, add 1 tablespoon olive oil and 1 cup chopped sun-dried tomatoes. Sauté for 1 minute, then add 6 minced garlic cloves and cook for another 30 seconds until fragrant.

Pour in 1 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce by half, about 5 minutes.

Reduce heat to medium-low and stir in 1.5 cups heavy cream. Simmer for 5 minutes until slightly thickened.

Add 1 cup grated parmesan cheese and stir until melted and smooth.

Add 4 cups baby spinach to the sauce and stir until wilted, about 2 minutes.

Return the chicken thighs to the skillet, nestling them into the sauce. Simmer for 5 minutes to reheat the chicken and allow flavors to meld.

While the chicken is simmering, prepare the pesto cauliflower rice. In a separate large pan, heat over medium heat (no oil needed) and add 6 cups cauliflower rice. Cook for 5-7 minutes until tender but not mushy.

Remove cauliflower rice from heat and stir in 3/4 cup of the pesto sauce and 2 cups halved cherry tomatoes. Mix well to combine.

To serve, divide the pesto cauliflower rice among 4 plates. Top each with chicken thighs and spoon the creamy Tuscan sauce over the top.

Garnish with the remaining 1/4 cup pesto sauce, 1/4 cup fresh chopped basil, and 1/4 cup toasted pine nuts.