Creamy Spinach Artichoke Chicken Thighs

Ingredients

• 6 skinless chicken thighs
• 2 tablespoons olive oil, divided
• 1 tablespoon minced garlic
• 8 ounces cream cheese
• 1 cup chicken stock, broth
• 14 oz canned artichoke hearts in brine
• 4 cups baby spinach leaves, washed
• 1/4 cup Parmesan cheese
• Salt and cracked black pepper, to season

Directions

1. Heat the oven to 400°F (200°C). Sprinkle the chicken thighs with salt and pepper to your liking.
2. Warm the oil in a large skillet that can go in the oven, set over medium-high heat. Add the chicken and brown it for 3-4 minutes per side, until the outside is crisp and deeply golden. Pour off nearly all of the rendered fat, keeping about 1 tablespoon in the pan for flavor.
3. Add the garlic to the skillet and cook until it smells fragrant, about 30 seconds. Stir in the cream cheese, using the tip of a wooden spoon to break it apart as it softens and loosens.
4. Add the chicken broth and bring the sauce to a boil, then turn the heat down to low. Cover the pan and let it gently simmer until the sauce has thickened, about 5 minutes.
5. Stir in the artichokes and spinach. Continue simmering just until the spinach starts to wilt, then add the parmesan cheese. Taste the sauce, and add more salt and pepper if it needs it.
6. Transfer the skillet to the hot oven and bake for 15-20 minutes, until the chicken is cooked all the way through.