Creamy Spinach Artichoke Chicken Thighs

4.69 from 22 votes

Creamy Spinach Artichoke Chicken Thighs

This Creamy Spinach Artichoke Chicken Thighs recipe is a low carb favourite. Deliciously creamy, easy to make and ALL made in ONE SKILLET! Filled with fresh spinach, soft artichokes, parmesan cheese and a good kick of garlic, a dinner recipe that you'll be thinking about long after you've tried it!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Keyword: Chicken, Creamy spinach artichoke chicken thighs, spinach artichoke

Servings: people

Author: Karina

Ingredients

6 skinless chicken thighs bone-in/boneless, or breast fillets
2 tablespoons olive oil divided
1 tablespoon garlic minced, 4 cloves
8 ounces cream cheese full fat or reduced fat
1 cup chicken stock broth
14 oz artichoke hearts in brine, drained and roughly chopped
4 cups baby spinach leaves washed
1/4 cup parmesan cheese
1 pinch salt to season
1 pinch cracked pepper to season

US - Metric

Instructions

Preheat oven to 400°F (200°C).
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 flavour.
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 15-20 minutes, or until completely cooked through.

Notes

Tip: Keep the juice in the pan after searing the chicken to make the sauce, that's where you'll find all of the flavours!

Nutrition