Spinach Artichoke Chicken

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 400°F.

In an oven-safe pan over medium heat, melt 2 tablespoons of butter.

Season 5 chicken thighs with salt, black pepper, and paprika.

Place the chicken thighs skin side down in the pan and brown for about 2-3 minutes on each side.

Once browned, remove the chicken from the pan and set aside.

Clean off excess fat from the pan and add another tablespoon of butter to melt.

Add 1 chopped onion to the pan and sauté until translucent.

Add 3 cloves of minced garlic and sauté for another minute or two until aromatic.

Pour in 1 cup of chicken broth, 1/2 cup of heavy cream, juice from 1 lemon, and 1 teaspoon of thyme; stir to combine.

Bring the mixture to a boil and let it reduce for a little bit, stirring often to prevent sticking.

Once boiling, reduce to a simmer and stir in 1/4 cup of Parmesan cheese until well mixed.

Add a drained can of artichoke hearts and 3 cups of baby spinach to the pan, stirring until the spinach wilts down.

Return the browned chicken to the pan, then place the pan in the oven.

Bake for 25-30 minutes until the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens