THE BEST SKILLET SPINACH ARTICHOKE CHICKEN THIGHS

If you love spinach artichoke dip, you are going to love this spinach artichoke chicken thighs recipe. This dish is creamy and packed with flavor!

WHAT YOU NEED TO MAKE SKILLET SPINACH ARTICHOKE CHICKEN THIGHS:

Ingredients for the meat:

• 4 Chicken thighs – We use thighs from our home raised, home butchered Cornish Cross Chickens
• 1-2 TBSP olive oil- I typically just pour enough in the pan to coat the bottom
• 1 TBSP dried basil – I use basil dried from my garden
• 1 TBSP garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Ingredients for the sauce:

• 2 TBSP butter – I prefer salted but it doesn’t really matter
• 1/2 yellow onion, minced
• 2 tsp garlic – I’ve been buying the pre-minced kind in a large container from Sam’s Club
• 2 TBSP Flour – for thickening
• 1 Cup chicken broth- I use home canned
• 1 Cup whole milk
• 1 Can quartered artichoke hearts, drained and chopped
• 1 1/2 Cups packed chopped spinach – I used frozen spinach from our garden
• 1/3 Cup shredded parmesan cheese
• Salt
• Pepper

How to make Skillet Spinach Artichoke Chicken Thighs

Step 1:

Preheat oven to 375f. Season both sides of the chicken with the dried basil, garlic powder, salt, and pepper. Heat olive oil on medium in a large cast iron skillet. Cook each side of the chicken for 4-5 minutes or until the outside is brown and crispy. Transfer chicken to a plate.

Step 2:

Turn heat to low. Add butter and onions to the skillet. Cook until onions are translucent, about 10 minutes. Add garlic and cook for an additional 1-2 minutes.

Step 3:

Add flour and stir until it is absorbed. Slowly add in the chicken broth, stirring continuously until well combined. Slowly stir in the milk.

Step 4:

Bring the sauce to a low simmer and stir in the parmesan cheese, spinach, and artichokes. Season with salt and pepper to taste. Remove from heat and return chicken to the skillet. Bake for 10 -15 minutes or until chicken reaches an internal temperature of 165f.

Step 5:

Serve hot, over a pasta shape of your preference. We like angel hair pasta.

Notes from the homestead:

In this recipe we use home raised home butchered chicken and homemade broth. We also use frozen spinach and dried basil from our garden.

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