Description
This is the BEST spinach artichoke chicken thigh recipe. It is creamy and flavorful, and it goes great over bed of pasta for an easy week night dinner.
Ingredients
For the meat:
4 chicken thighs
1 TBSP dried basil
1 TBSP garlic powder
1 tsp salt
1/2 tsp pepper
1 TBSP olive oil
For the sauce:
2 TBSP butter
1/2 yellow onion, minced
2 tsp garlic, minced
2 TBSP flour
1 Cup chicken broth
1 Cup whole milk
1 Can quartered artichoke hearts, chopped
1 1/2 Cup packed spinach, chopped (fresh or frozen)
1/3 Cup shredded parmesan cheese
salt & pepper to taste
Instructions
1. Preheat oven to 375F. Season both sides of the chicken with the dried basil, garlic powder, salt and pepper. Heat oil over medium in a large cast iron skillet. Add chicken and cook 4-6 minutes on each side. Until the exterior brown and crispy. Transfer to a plate.
2. Turn heat to low. Add butter and onions to the skillet. Let onions cook, stirring occasionally, for about 10 minutes or until the onions are translucent. Add garlic and cook an additional 1-2 minutes.
3. Stir in flour until completely absorbed. Next, slowly add the chicken broth while stirring continuously. Slowly stir in the milk. Bring to a low simmer. Add in the parmesan, spinach, and artichokes.
4. Return the chicken to the skillet and turn off the heat. Place skillet in the oven and bake 10-15 minutes or until chicken reaches and internal temperature of 165f.
5. Serve hot over a bed of pasta, if desired.
- Prep Time: 15
- Cook Time: 40