Spinach Artichoke Chicken Thighs
Chicken thighs are the best part of the chicken, trust me. And who doesn't love the flavor combo of spinach and artichokes? Also, one-pot dish! You have your protein, veggies, and fewer dishes, HECK TO THE YES.
Yields 2-4 servings
4 chicken thighs, skin-on, and bone-in
Kosher salt & freshly cracked pepper
Everything but the Bagel Sesame seasoning, optional
2 cups of chicken broth, divided
1 tablespoon of butter
1 can of artichoke hearts, drained and rinsed
3 cups of spinach
1/2 cup of cream or Nut Pods creamer (regular flavor) for a plant based option
1 lemon, cut into thin slices
3 tablespoons of chopped fresh basil, for garnish
Heat oven to 375℉
Pat chicken thighs dry with paper towels. Season well with salt, pepper, or Everything but the bagel seasoning.
Heat an oven-proof skillet over medium-high heat and sear the chicken thighs, skin side down, until browned (don’t even try and peek for at least 5 minutes). Flip chicken over with a set of tongs and allow to cook for 1 minute. Set aside on a clean plate.
In the skillet where you cooked the chicken, deglaze the pan with 1 cup of the chicken broth and scrape the bottom of the pan with a utensil like a flat wooden spoon. Add the butter and artichoke hearts and allow to carmelize for a few minutes, undisturbed. Season with salt and pepper. Add the spinach and season well with salt and pepper.
Pour the rest of the broth and the cream into the skillet and then nestle the chicken back into the skillet in one layer, skin side up. Place a thinly sliced lemon on top of each thigh and cover the pan tightly.
Bake for 45 minutes or until the chicken is done. Thighs should reach an internal temperature of 165℉
Remove and plate the thighs and veggies. Sprinkle each plate with fresh basil and serve. Enjoy!