Go Back
+ servings
Creamy Spinach Artichoke Chicken Thighs Recipe

Creamy Spinach Artichoke Chicken Thighs Recipe

Juicy chicken thighs are smothered in a creamy spinach and artichoke sauce, bringing rich flavors and velvety textures to your table in one irresistible dish. Perfect for a comforting weeknight dinner or special gathering.
Print Pin
Course: Main Course
Cuisine: American
Keyword: Creamy Spinach Artichoke Chicken Thighs Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 6 chicken thighs skinless (bone-in or boneless) or chicken breast fillets
  • 2 tablespoons olive oil divided
  • 1 tablespoon minced garlic about 4 cloves
  • 8 ounces cream cheese full-fat or reduced-fat
  • 1 cup chicken stock or broth
  • 14 ounces artichoke hearts in brine drained and roughly chopped
  • 4 cups baby spinach leaves washed
  • ¼ cup grated Parmesan cheese
  • 1 pinch salt to season
  • 1 pinch cracked black pepper to season

Instructions

  • Preheat the oven to 400°F (200°C) to prepare for finishing the dish.
  • Season the chicken thighs generously with salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden-brown and crispy. Drain off most of the excess fat from the skillet, leaving about 1 tablespoon behind for added flavor.
  • Add the remaining tablespoon of olive oil to the skillet and sauté the minced garlic for about 30 seconds until it becomes fragrant. Lower the heat slightly and add the cream cheese, stirring occasionally as it melts and transforms into a smooth, velvety consistency.
  • Pour in the chicken stock and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow the sauce to simmer for about 5 minutes, stirring occasionally until it begins to thicken.
  • Gently fold in the chopped artichoke hearts and fresh spinach leaves, stirring until the spinach starts to wilt. Sprinkle in the grated Parmesan cheese and stir again until fully incorporated. Taste and adjust the seasoning with additional salt and black pepper if needed.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is completely cooked through and tender. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.
  • Remove the skillet from the oven and let it rest for a couple of minutes before serving. This creamy spinach and artichoke chicken is rich, flavorful, and perfect for pairing with your favorite sides like rice, crusty bread, or roasted vegetables. Enjoy!

Notes

Save the juices left in the pan after searing the chicken—they’re packed with flavor and will form the perfect base for the sauce!