Step 1

Heat your oven to 375°F and line a baking sheet with parchment paper.

Step 2

Pat the chicken thighs dry with paper towels, coat them with avocado oil and season with salt and pepper to taste.

Step 3

Place the seasoned thighs on the baking sheet and roast for about 20 minutes or until the internal temperature reaches 165°F.

Step 4

After 20 minutes, turn your oven on broil and cook the chicken thighs for 3 more minutes, or until skin has crisped and browned. While thighs are baking, make the cream sauce.

Step 5

Melt the butter in a large skillet over medium heat.

Step 6

Add in the garlic and shallot and saute for 2-3 minutes until softened.

Step 7

Stir in the white wine and let cook for about 5 minutes or until reduced.

Step 8

Stir in the bone broth, heavy cream, and sun-dried tomatoes and let cook for another 2-3 minutes.

Step 9

Stir in the spinach and basil and season with salt and pepper to taste.

Step 10

Nestle the cooked chicken thighs into the skillet and spoon the sauce on top of the thighs.

Step 11

Let cook for 1-2 more minutes and then carefully remove the skillet from the heat.

Step 12

Garnish with more chopped basil and serve.