How to Prepare Creamy Spinach Artichoke Chicken

How to make the creamy sauce

As the cream cheese is heated, it starts to melt, making it easier to handle and thinner in consistency. To hasten the process, break it down with the end of a wooden spoon while it is heating.

Simmer the sauce until it becomes thick enough to coat the back of a spoon, it thickens after around five minutes.

Stir in the artichokes and new baby spinach leaves and then finish off the dish in the oven until the chicken is fully cooked.

How to prepare chicken with spinach and artichoke

You may use either bone-in or boneless chicken thighs to make this really simple chicken meal. If you like white meat, you can also substitute chicken thighs for chicken breasts.

Since the sauce is already rich and will permeate into the chicken while simmering, season your chicken thighs with salt and pepper before cooking. Paprika, garlic powder, dried herbs, and other seasonings can be used in this recipe.

Sear the chicken thighs on each side until golden brown to start the flavors off in the pan. The thighs will cook fully when placed in the oven.

Tips

The flavor of cream cheese in this dish is wonderful but you can substitute it with heavy or thickened cream.

Searing thighs in a skillet is normally the easiest and most popular option, however, thighs are just as easy as roasting or baking. Chicken thighs produce delicious natural pan juices that blend into the sauce while baking.

If you’re not an artichoke fan or cannot find it easily, simply replace them with extra spinach.

Do not add any liquid to it as it thins out while cooking, the dip needs to be nice and thick.

The flavor and thickness of the dip are enhanced with the addition of cream cheese, mozzarella, parmesan, garlic, frozen (thawed) spinach, and artichokes.

Ingredients

6 skinless chicken thighs bone-in/boneless/breast fillets

250 g cream cheese (full fat or reduced-fat)

400g canned artichoke hearts in brine drained and roughly chopped

4 cups baby spinach leaves washed

1/4 cup Parmesan cheese

2 tablespoons olive oil divided

4 cloves minced garlic

1 cup chicken stock

1/2 teaspoon rosemary

1 tablespoon thyme

Salt to taste

Cracked black pepper to season

Procedure

Preheat the oven to 400°F (200°C).

Season chicken thighs with salt and pepper to taste.

In a large oven-proof skillet, heat oil over medium-high heat.

Sear chicken for 3-4 minutes on each side until crisp and golden.

Drain most of the excess fat, leaving about 1 tablespoon for flavor.

Add the fresh thyme and rosemary when the garlic starts to roast around the edges. Cook for around 20 to 30 seconds or until aromatic then add cream cheese.

Occasionally stir while breaking it up with the end of your wooden spoon until it begins to melt and become thinner in consistency.

Add the chicken broth, bring to a boil, and then turn down the heat.

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 and season with salt and pepper, if needed.

Place skillet into the preheated oven and bake for 15-20 minutes, or until completely cooked through.

Conclusion

This spinach and artichoke dip simmered with bone-in chicken thighs is about to be your favorite meal. The incredible spinach and artichoke dip flavors combine to make one of the best creamy chicken recipes. It is a low-carb meal that can be served with rice or pasta.