Creamy Spinach Artichoke Chicken Thighs

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  6 Chicken Thigh, Boneless Skinless(678g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Garlic
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  8 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 cup Low Sodium Chicken Broth
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  14 oz Artichoke Hearts, Canned, Drained
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  4 cup Spinach
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch salt (to season)
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  1 1 pinch cracked pepper (to season)

Instructions

1. 1Season the chicken thighs generously with salt and pepper on both sides.
2. 2Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down and cook 4–5 minutes until the skin is golden brown and crispy. Flip and cook the other side 3–4 minutes until golden. Transfer the chicken to a plate; leave about 1 tablespoon of fat in the skillet.
3. 3Reduce heat to medium, add the minced garlic to the skillet, and cook 30 seconds until fragrant. Add the cream cheese and stir constantly 2–3 minutes, breaking it up with a wooden spoon, until it melts and begins to thin.
4. 4Pour in the chicken broth and bring to a simmer over medium heat, stirring occasionally, 2–3 minutes until combined and slightly thickened.
5. 5Stir in the artichoke hearts and fresh spinach. Cook 2–3 minutes over medium heat, stirring gently, until the spinach is wilted. Add the grated parmesan and stir until melted. Taste and adjust seasoning with salt and pepper.
6. 6Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer 10–12 minutes until the internal temperature reaches 165°F.
7. 7Divide the chicken and creamy spinach-artichoke sauce evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.