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Pat dry the chicken thighs with paper towels. Season with salt and pepper.
In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 - 13 minutes, without moving them. Turn the chicken over and cook for another 10 - 12 minutes. Remove the chicken to a large plate.
In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 2 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 2 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt & pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with small pasta, like orzo.