Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
Pan-seared chicken thighs in a creamy sauce with grape tomatoes, sun-dried tomatoes, and melted cheese.
2 lb Bowl & Basket Chicken Thighs (On Sale: $1.29 lb)
1 pint Bowl & Basket Grape Tomatoes (On Sale: $1.99)
8.5 oz Sun Bella Sundried Tomatoes (On Sale: $4.99)
1 cup Bowl & Basket Shredded Cheese (On Sale: 3/$5)
1 cup heavy cream
4 cloves garlic, minced
2 cups fresh spinach
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Season chicken with Italian seasoning, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Cook chicken 5-6 minutes per side until golden. Remove and set aside.
Step 4: Add garlic and cook 30 seconds.
Step 5: Add grape tomatoes and cook 3 minutes until they burst.
Step 6: Pour in heavy cream and stir. Add sun-dried tomatoes.
Step 7: Add spinach and stir until wilted.
Step 8: Stir in cheese until melted and creamy.
Step 9: Return chicken to the skillet and spoon sauce over.
Step 10: Serve immediately.
Chef's Tip: Use thin-sliced chicken thighs for faster cooking.
Serve with Pasta or crusty bread.
Sale Prices Valid April 5, 2026 to April 11, 2026
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