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 350F. 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 a remaining 20 to 25 minutes, until the chicken is cooked, and the sauce is bubbling.
**Serve with a side of roasted vegetables.
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Shoreline Family Chiropractic
314 Merwin Ave
Milford, CT 06460