Creamy Spinach Artichoke Chicken Thighs
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
6 skinless chicken thighs
2 tablespoons olive oil
1 tablespoon minced garlic
8 ounces
1 cup
14 oz canned artichoke hearts in brine
4 cups baby spinach leaves
1/4 cup Parmesan cheese
Salt and cracked black pepper
Directions
Preheat oven to 400°F . Season chicken thighs with salt and pepper to taste. Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken for 3-4 minutes each side until crisp and golden. Drain most of the excess fat, leaving about 1 tablespoon for flavour. Sauté garlic until fragrant , then add cream cheese. Occasionally stir while breaking it up with the end of your wooden spoon until it begins to melt and become thinner in consistency. Pour in the chicken broth; bring to the boil, then reduce heat to low. Cover and simmer until sauce thickens . Stir in artichokes and spinach. Simmer until the spinach has just started to wilt and add the parmesan cheese. Taste test and season with salt and pepper, if needed. Place skillet into preheated oven and bake for 15-20 minutes, or until completely cooked through.