How To Make Spinach Artichoke Chicken Thighs
This low carb spinach artichoke chicken recipe will be another hit on your family dinner made with fresh spinach, soft artichokes, parmesan, and garlic.
Serves:
Ingredients
- 6skinless chicken thighs,or breast fillets
- 2tbspolive oil,divided
- 1tbspminced garlic,4 cloves
- 8oozcream cheese,full fat or reduced fat
- 1cupchicken stock,broth
- 14ozartichoke hearts in brine ,drained and roughly chopped
- 4cupsbaby spinach leaves ,washed
- cupparmesan cheese
- Salt and cracked black pepper,to season
Instructions
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Preheat oven to 400 degrees F.
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Season chicken thighs with salt and pepper to taste.
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Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken for 3 to 4 minutes on each side until crisp and golden. Drain most of the excess fat, leaving about 1 tablespoon for flavor.
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Sauté garlic until fragrant for 30 seconds, then add cream cheese. Occasionally stir while breaking it up with the end of your wooden spoon until it begins to melt and the consistency becomes thinner.
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Pour in the chicken broth; bring to the boil, then reduce heat to low. Cover and simmer until sauce thickens for about 5 minutes.
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Stir in artichokes and spinach. Simmer until the spinach has just started to wilt and add the parmesan cheese. Taste test and season with salt and pepper, if needed.
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Place skillet into a preheated oven and bake for 15 to 20 minutes or until completely cooked through.
Nutrition
- Calories: 607.75kcal
- Fat: 56.88g
- Saturated Fat: 29.94g
- Monounsaturated Fat: 16.55g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 15.74g
- Fiber: 3.95g
- Sugar: 6.18g
- Protein: 12.50g
- Cholesterol: 167.42mg
- Sodium: 676.69mg
- Calcium: 191.19mg
- Potassium: 548.97mg
- Iron: 1.81mg
- Vitamin A: 585.61µg
- Vitamin C: 10.13mg
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