This Spinach Artichoke Skillet Chicken is so tasty and simple for dinner! Serve it with your favorite sides or over pasta for a complete meal.
- 1 dash Olive oil
- 5 whole Boneless skinless chicken thighs
- 2 pinches Salt
- 2 pinches Black pepper
- 2 pinches garlic powder
- 1 whole Onion, finely diced
- 3 cloves minced garlic
- 1 jar (14 oz size) artichoke hearts, drained and coarsely chopped
- 3 cups baby spinach
- 1 tbsp Dijon Mustard
- ¼ cups White wine
- ½ cups Milk
- ¼ cups chicken stock
- 1 teaspoon Cornstarch
- ¼ cups Freshly grated parmesan cheese
Preheat the oven to 375ºF and get out a large, deep-sided skillet. Heat olive oil in skillet over medium-high heat. As it heats, season the chicken generously on both sides with salt, pepper and garlic powder. Then brown the chicken for 4 minutes on each side in the pan. Remove it to a plate and add the onion, garlic and artichokes to the pan. Let them soften for a minute, then add the spinach and stir to wilt for another minute. Pour the mustard and wine and cook for another minute with everything. Finally pour in the milk, chicken broth and cornstarch.
Pour in 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 a few more minutes while you sprinkle the Parmesan on top. Transfer the pan to the oven and let everything cook together and melt for about 25 minutes. When it’s done, just plate straight from the pan and serve with your favorite sides!