Creamy Spinach Artichoke Chicken Thighs

• Meat

  • 6 Chicken thighs, skinless bone-in

• Produce

  • 4 cups Baby spinach, loosely packed leaves
  • 1 tbsp Garlic

• Canned Goods

  • 1 cup Chicken stock/broth

• Baking & Spices

  • 1 Salt to season

• Oils & Vinegars

  • 1 Cooking oil spray

• Dairy

  • 1 cup Cream cheese, reduced fat
  • 1/4 cup Parmesan cheese

• Liquids

  • 1 can (14 oz each artichoke hearts in brine/water

Found on cafedelites.com

Description

Ingredients

• cooking oil spray
• 6 skinless bone-in chicken thighs (or breast fillets)
• 1 tablespoon (4 cloves) minced garlic
• 1 cup (250g | 9oz) reduced fat cream cheese
• 1 cup (250ml) chicken stock/broth
• 1 can (14 oz each) artichoke hearts in brine/water, drained and roughly chopped
• 4 cups loosely packed baby spinach leaves
• Salt to season
• ¼ cup Parmesan cheese

Directions

• Preheat oven to 200°C | 400°F.
• Season chicken thighs with salt and pepper to taste. Spray a large oven-proof skillet with cooking oil 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 the boil, reduce heat to low, cover and simmer until sauce thickens (about 5 minutes). Stir through artichokes and spinach; simmer until the spinach has just started to wilt.
• Place the skillet into preheated oven and continue to roast for 15-20 minutes (or until completely cooked through). Serve over rice or pasta!

Nutrition