To begin, dice the onion, mince the garlic and chop the basil. Set aside.
To prepare the chicken, trim the excess fat and pat the chicken thighs dry.
In a small bowl mix together the flour, paprika, onion powder, garlic powder, and salt. Coat both sides of the chicken thighs with the rub.
In a large skillet over medium heat, heat 2 tbsps. of olive oil. Pan sear the chicken for 6-7 minutes on each side or until golden and fully cooked. Set aside and cover to preserve the heat.
Add 1 tbsp. of olive oil into the same pan and add in the diced onions. Sauté the onions until tender, and then add in the minced garlic. Sauté for a little and add in the sundried tomato pesto. Stir to combine well and sauté for another 30 seconds to 1 minute. Add in the black pepper, Italian seasoning, salt, pimentos and stir them well to simmer for another 1-2 minutes.
Pour in the heavy cream and half and half milk. Mix well. Cover and simmer on low heat for a few minutes until the sauce thickens up a bit.
Add the basil, spinach, and parmesan cheese. Stir and cook together for a minute of two. Once the sauce cooks and thickens up, return the chicken to the pan.
Drench the chicken with the sauce and cover to cook for 2-3more minutes. Remove from heat and garnish with fresh basil. Serve with your favorite side.
Prep the chicken by trimming any excess fat and pat the chicken dry. This will allow the coating to stick to the chicken thighs.
Garnish with some fresh chopped basil.
Grate/shred the Parmesan yourself, the pre-shredded cheese doesn't melt well.
If you are worried your chicken isn't fully cooked, check the temperature by using a digital thermometer at the thickest point of the chicken. 165° F is what the FDA considers a safe temperature.
For an extra kick of heat, try adding some wholegrain mustard - lovely!