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
Preparation
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper to taste.
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.
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.
Pour in the chicken broth; bring to the boil, then reduce heat to low. Cover and simmer until sauce thickens for about 5 minutes.
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.
Place skillet into a preheated oven and bake for 15 to 20 minutes or until completely cooked through.
