Step 1

Heat the olive oil over medium heat in a large skillet. While it's heating, season the chicken thighs with paprika, salt, pepper, and basil.

Step 2

Brown the chicken thighs on each side (about 6 minutes) and set them aside.

Step 3

In the same skillet, add in the chicken broth while scraping the bottom of the pan to deglaze it. Then, saute the onions and tomatoes until soft and add in the garlic.

Step 4

Whisk in the cream and mustard before allowing the mixture to simmer for 1-2 minutes.

Step 5

Stir in the parmesan cheese and mozzarella, mixing until it's melted. Then, add in the sun-dried tomatoes and spinach before simmering until the leaves are wilted.

Step 6

Season with salt and pepper as per preference and add the chicken thighs back to the pan, letting them heat fully.