Description
This spinach artichoke skillet chicken is so flavorful and simple for dinner! Serve it with your favorite sides or over pasta for a complete meal.
Ingredients
- 1 dash Olive Oil
- 5 whole Boneless, Skinless Chicken Thighs
- 2 pinches Salt
- 2 pinches Black Pepper
- 2 pinches Garlic Powder
- 1 whole Onion, Diced Small
- 3 cloves Garlic, Minced
- 1 jar (14 Oz. Size) Artichoke Hearts, Drained And Roughly Chopped
- 3 cups Baby Spinach
- 1 Tablespoon Dijon Mustard
- ¼ cups White Wine
- ½ cups Milk
- ¼ cups Chicken Stock
- 1 teaspoon Cornstarch
- ¼ cups Freshly Grated Parmesan Cheese
Preparation
Preheat oven to 375ºF and get out a large skillet with deep sides. Heat the olive oil in the skillet over medium high heat. While it heats up, generously season the chicken on both sides with the salt, pepper and garlic powder. Then brown the chicken for 4 minutes on each side in the skillet. Remove it to a plate and add the onion, garlic and artichokes to the pan. Let them get soft for a minute, then add in the spinach and stir it in to wilt for another minute. Pour in the mustard and wine and let them cook for another minute with everything. Finally, pour in the milk, chicken stock and corn starch.
Give the sauce and stir, letting it bubble for a minute. Then return the chicken to the pan and let it sit in the sauce for another couple of minutes while you sprinkle the parmesan on top. Transfer the pan to the oven and let it all bake together and meld for about 25 minutes. When it is done, just plate it directly from the skillet and serve with your favorite sides!
