Cooking Instructions:

In a large shallow dish, whisk together olive oil, lime juice, Cajun seasoning, salt, and black pepper to create the marinade. Add the chicken thighs, guaranteeing they're well-coated, and marinate in the fridge for up to overnight or at room temperature for 30 minutes. Lime juice and salt help tenderize the chicken.

Heat a large pan over medium-high heat. Sear the marinated chicken thighs for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Lower the heat to medium and add butter to the same pan. Once melted, add the chopped onion and sauté until soft and golden, approximately 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Pour in the dry white wine and chicken stock, scraping the pan to release any brown bits. Bring the mixture to a simmer, then stir in the heavy cream and freshly grated Parmesan. Allow the sauce to simmer and thicken for about 5-7 minutes.

Return the seared chicken thighs to the pan, basting them with the creamy sauce. Add the sun-dried tomatoes and baby spinach, and let everything heat through for an additional 2-3 minutes.

Serve the chicken hot, garnished with additional Parmesan or herbs as desired.

Extra Tips:

For the best flavor, consider making your own Cajun seasoning with a mix of paprika, garlic powder, onion powder, cayenne pepper, salt, and Italian seasoning. Additionally, confirm the heavy cream is at room temperature before adding it to the sauce to prevent curdling. Stir in the resting juices from the chicken for added depth of flavor in your sauce, and feel free to adjust the thickness of the sauce by simmering longer or adding a splash more cream or stock as needed.

Enjoy your delicious meal!