Creamy Spinach and Artichoke Chicken Thighs

By kristentirrell

Ingredients

• 6 skinless chicken thighs bone-in/boneless (or breast fillets)
• 2 tablespoons olive oil divided
• 1 tablespoon minced garlic (4 cloves)
• 8 ounces (250 g) cream cheese (full fat or reduced fat)
• 1 cup (250 ml) chicken stock (broth)
• 14 oz canned artichoke hearts in brine drained and roughly chopped
• 4 cups baby spinach leaves washed
• 1/4 cup Parmesan cheese
• Salt and cracked black pepper to season

Details

Adapted from cafedelites.com

Preparation

Step 1

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 flavor.

Sauté garlic until fragrant (30 seconds), 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 (about 5 minutes).

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 40 minutes, or until completely cooked through.