Marry Me Chicken - Flavour Fusion Chicken

Season chicken thighs with salt and pepper on both sides.

Heat a pan over medium-high heat. Add olive oil and butter, and let the butter melt.

Lightly coat the seasoned chicken thighs in all-purpose flour on all sides.

Place the flour-coated chicken in the hot pan and sauté for 6-7 minutes on each side until golden brown and cooked through.

Once the chicken is cooked, remove it from the pan and set it aside on a plate.

In the same pan, add chili flakes, dried oregano, fresh thyme, and finely grated garlic. Sauté for a minute until fragrant.

Add tomato paste and Dijon mustard to the pan and stir to combine with the spices.

Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.

Pour in the heavy cream. Slice the sun-dried tomatoes lengthwise and add them to the sauce. Stir everything together.

Add the zest of a lemon to the sauce for brightness.

Roughly chop the baby spinach, add it to the pan, and stir until it wilts into the sauce.

Stir in the grated Parmesan cheese until it melts and the sauce is smooth and creamy.

Return the cooked chicken thighs to the pan and spoon the sauce over them.

Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Roughly chop fresh basil leaves and sprinkle them over the chicken just before serving.

Serve the Marry Me Chicken hot and enjoy.