Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) onion powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 6 cloves (20g) black garlic
  • ½ cup (120ml) heavy cream
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15g) fresh parsley

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the smoked paprika, onion powder, salt, and black pepper. Toss the chicken in the spice blend until evenly coated.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear for 5–7 minutes per side until a deep mahogany crust forms. Remove chicken to a plate.
  3. Lower the heat to medium. Add mashed black garlic paste and Boursin cheese to the skillet. Slowly pour in the heavy cream, stirring constantly until the cheese melts into a smooth sauce.
  4. Stir in the baby spinach until just wilted. Place the seared chicken back into the sauce. Transfer the skillet to a preheated oven at 400°F (200°C) for 5–8 minutes, or until the internal temperature reaches 165°F (74°C). Garnish with fresh parsley.