Ingredients
6 boneless skin-on or skinless chicken thighs (2 pounds)
4 ounces fresh spinach (100g)
14 ounces canned marinated artichoke hearts (drained, 390g)
3 cloves garlic
2 tablespoons olive oil
8 ounces cream cheese (225g)
1 cup grated parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon flour (optional, for breading)
Instructions
Pat chicken dry and season with salt and pepper.
Heat oil in a skillet; sear thighs 2-3 minutes per side until golden.
Add garlic, spinach, and artichokes; sauté 3 minutes.
Mix in cream cheese until melty; stir in parmesan and flour (if using).
Reduce heat; simmer sauce 5 minutes, coating chicken.
Serve with rice or crusty bread.
Notes
Use skin-on thighs for crispier texture
Frozen spinach works, thaw and drain well
Swap parmesan for mozzarella or vegan cheese
Double cheese sauce for extra richness
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegan
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg