Spinach Artichoke Chicken Thighs
I’m always looking for new ways to incorporate spinach artichoke dip to as many dishes as possible. These tarts, from the archive, are a prime example. Or maybe savory cinnamon rolls are more your cup of tea. Either way, I don’t really need an excuse to enjoy a good spinach artichoke dip but I can always use one. These Spinach Artichoke Chicken Thighs are the answer to the weeknight dinner conundrum. It’s a quick and easy dish that you can whip up in no time at all. Leftovers are even better than the first day. I can keep trying to convince you, or you can just make it for yourself!
If you want to add another layer of flavor, you can crisp up some bacon first then proceed with the recipe as written (browning the chicken in the bacon fat) and then just crumble the crispy bacon on top before serving. I hope you give this one a try because I know you’ll love it. If you do decide to make it, be sure to let me know what you think. Thank you for reading!
Spinach Artichoke Chicken Thighs
Equipment
- Dutch oven
Ingredients
- 1 pound boneless skinless chicken thighs
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 1 large shallot chopped
- 3 garlic cloves minced
- 1 bag baby spinach
- 15 ounces artichoke quarters drained
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup half and half
- 1/2 lemon juiced
- 1 cup shredded parmesan
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Set a large shallot dutch oven over medium-high heat.
- Season both sides of the chicken thighs with a large pinch of salt and pepper and the granulated onion, granulated garlic, oregano, and paprika. Once the pot is hot, drizzle in the olive oil and add the chicken in a single layer. Cook until browned on both sides. We’re not looking to cook the chicken the entire way, just browning. Transfer to a plate and set aside.
- Add the shallot and garlic to the same pot and cook until softened. Stir in the spinach and cook until just starting to wilt. Then add the artichoke hearts. Sprinkle in the flour and cook for about 30 seconds or so. Slowly stir in the chicken stock and half and half along with the juice of half a lemon. Season with a large pinch of salt and pepper and stir in the parmesan and crushed red pepper flakes.
- Return the chicken to the pot, lower the flame and simmer over low heat until the chicken has cooked through and the sauce has thickened. Sprinkle with more cheese and then serve and enjoy!
