Spinach Artichoke Chicken Thighs
This spinach artichoke chicken thighs recipe is a skillet meal that tastes rich, but is light and healthy! If you want to look like a fancy-pants, this is a great recipe to impress your guests.
Found this recipe on Instagram from @cafedelites – here is the link to her website!
Note: I don’t have a skillet that is oven safe so instead of placing the pan in the oven, I transferred the chicken to a roasting pan with tin foil (I folded up the sides a little so the sauce wouldn’t escape).
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Ingredients
- Cooking oil spray
- 6 skinless boneless chicken thighs the original recipe calls for bone-in
- 4 cloves garlic minced
- 1 cup container of 1/3 less fat cream cheese 9 oz
- 1 cup chicken stock
- 2 boxes of frozen artichokes defrosted and roughly chopped*, 9 oz
- 4 cups loosely packed spinach leaves
- 1/4 cup Parmesan cheese
Ingredients
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Instructions
- Preheat oven to 400 F.
- Season chicken thighs with salt and pepper to taste. Spray a large oven-proof skillet with cooking spray to coat; heat over medium-high heat. Add chicken, flesh-side down, and sear for 2-3 minutes on each side or until golden brown; drain any excess fat.
- Stir garlic through and fry until fragrant (about 1-2 minutes). Add in cream cheese and occasionally stir it until it begins to melt down and become thinner in consistency. Pour in the chicken broth and add the parmesan cheese.
- Bring to a boil, reduce heat to low, cover and simmer until sauce thickens (about 5 minutes). Stir in artichokes and spinach; simmer until the spinach has just started to wilt.
- Place the skillet into the preheated oven and continue to roast for 15-20 minutes (or until completely cooked through).
- Serve over rice or pasta!
Recipe Notes
*Original recipe called for 1 (14 oz) can of artichoke hearts in brine/water, drained and roughly chopped.
