Pat the chicken thighs dry with paper towels, then combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Season both sides of the chicken generously with this dry spice mixture. Heat the sun dried tomato oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs and sear for 3-4 minutes per side until golden brown. The chicken won't be fully cooked at this point—we're building flavor and color. Remove the chicken to a clean plate and set aside.

In the same skillet with the flavorful browned bits still clinging to the bottom, add the finely diced shallot and sauté for about 3 minutes until softened and translucent. Add the freshly minced garlic and cook for just 30 seconds—this brief cooking keeps the garlic flavorful without turning it bitter. I find that finely dicing shallots into consistent 1/8-inch pieces ensures they cook evenly and dissolve beautifully into the sauce.

Add the sun dried tomato strips to the shallot-garlic mixture and cook for 1 minute, stirring gently to coat them with the oil and aromatics. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off and the wine to reduce slightly while picking up all those flavorful browned bits from the bottom of the pan. This technique, called deglazing, is where much of the dish's depth comes from.

Pour in the chicken broth and cream, then add the freshly grated Parmesan cheese and Italian seasoning. Stir well to combine and let the sauce simmer for 2-3 minutes until it thickens slightly—the cheese will help create a silky, cohesive sauce. For the smoothest result, I always grate Parmesan fresh rather than using pre-shredded, as it melts more evenly without cellulose additives. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Stir the fresh spinach into the sauce and cook for about 30 seconds until it begins to wilt, then add the fresh basil ribbons and red pepper flakes. The spinach will wilt quickly from the residual heat, and the basil should remain bright and aromatic. Stir gently until the greens are just wilted—you want them to stay vibrant and tender, not overcooked.

Return the seared chicken thighs to the skillet, nestling them into the creamy Tuscan sauce. Simmer for 1 minute just to reheat the chicken through and allow the flavors to meld. The chicken will finish cooking gently in the residual heat of the sauce, staying tender and juicy. Serve immediately over your choice of starch—pasta, rice, or crusty bread are all wonderful vehicles for this luxurious sauce.