Spinach Artichoke Chicken Thighs
Ingredients:
- 6 chicken thighs bone in, skin on
- 2 tsp Italian seasoning
- Salt and pepper
- 2 tablespoon olive oil
- 4 cloves minced garlic
- ⅓ cup chicken broth
- ⅔ cup heavy whipping cream
- 1 ounce Parmesan cheese finely grated
- 6 ounces artichoke hearts drained and chopped
- 5 ounces frozen spinach thawed and squeezed dry
Instructions:
Preheat the oven to 350°F. Pat the chicken thighs dry and sprinkle with Italian seasoning, salt, and pepper.
Heat the oil over medium heat in a large ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown.
Flip the thighs over and cook another 4 minutes, then transfer to a plate.
Add minced garlic to the pan and sauté until fragrant, about 1 minute.
Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan cheese and continue to cook until slightly thickened, another 1-2 minutes.
Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake for about 20 to 25 minutes, continuing as needed until a food thermometer inserted into the thickest part of each thigh, away from the bone, reads 165°F.
Serve with a side of roasted vegetables.
Cooking temperatures and doneness: FoodSafety.gov cooking guidance.