Chicken Thighs on Sun-Dried Tomatoes, Spinach with Pepper Jack Cheese


Chicken Thighs on Sun-Dried Tomatoes, Spinach with Pepper Jack Cheese

Course Main Course
Cuisine Mediterranean
Keyword chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 4 chicken thighs bone removed and flattened
  • 1/2 cup sun dried tomatoes + 2 tbsp oil from the jar
  • 1/2 cup shredded pepper jack cheese
  • 10 oz frozen spinach
  • 2 tbsp olive oil


  • 1 tbsp yellow mustard
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 2 tsp olive oil
  • 1/2 tsp Italian mixed herbs
  • 1/4 tsp salt
  • 1/2 tsp pepper


  1. Whisk together the marinade ingredients in a bowl.

  2. Using a barbecue brush, coat the chicken on both sides with the marinade. (Let this set for 10 minutes.)

  3. Meanwhile, microwave spinach for 6 minutes, drain and squeeze dry.

  4. Heat a non-stick frying pan to medium heat, adding 2 tbsp olive oil.

  5. When frying pan is medium-hot, add chicken thighs. Chicken should sizzle but not spit all over. When chicken is brown on one side (about 8 minutes), turn over. Check again at 6 and 8 minutes till done.

  6. Microwave spinach, chopped sun-dried tomatoes with a little drizzle of their oil, and pepper jack cheese for 2 minutes. Stir with fork. Cook and additional 2 minutes till hot and cheese is melted.

  7. Check chicken thighs with a meat thermometer. When the thickest part of the meat is 165°, it is done.

  8. Serve thighs on a bed of the delicious spinach/tomato/cheese mixture.

Recipe Notes

While this recipe is sometimes made with chicken breasts, we find the thighs much more flavorful. And by making it in a frying pan instead of the oven, it's a quick and easy dinner. Enjoy!