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Creamy Spinach Artichoke Chicken Thighs

This recipe delivers a rich and comforting meal featuring pan-seared chicken thighs enveloped in a creamy sauce infused with savory spinach and tangy artichoke hearts. It's a flavorful, low-carb dish perfect for a satisfying weeknight dinner, combining robust chicken with a luxurious, herbaceous sauce that's both hearty and elegant.
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Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2535.2 kcal

Equipment

  • 1 Large Skillet Preferably oven-safe if you plan to finish under a broiler.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and scraping the pan.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 6 skinless chicken thighs bone-in/boneless or breast fillets
  • 2 tablespoons olive oil divided
  • 1 tablespoon minced garlic 4 cloves
  • 8 ounces 250 g cream cheese (full fat or reduced fat)
  • 1 cup 250 ml chicken stock (broth)
  • 14 oz canned artichoke hearts in brine drained and roughly chopped
  • 4 cups baby spinach leaves washed
  • 1/4 cup Parmesan cheese
  • Salt and cracked black pepper to season

Instructions
 

  • Pat chicken thighs thoroughly dry and season generously with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Reduce heat to medium, add the remaining 1 tablespoon of olive oil, and sauté minced garlic for 1 minute until fragrant.
  • Add cream cheese and chicken stock to the skillet, whisking constantly until the cream cheese is fully melted and the sauce is smooth.
  • Stir in the drained and roughly chopped artichoke hearts.
  • Add baby spinach leaves, stirring until they just wilt into the creamy sauce.
  • Return the seared chicken thighs to the skillet, nestling them into the sauce.
  • Simmer gently for 5-7 minutes, allowing the flavors to meld and the chicken to warm through.
  • Stir in the Parmesan cheese until melted and fully incorporated into the sauce.
  • Taste and adjust seasoning with salt and cracked black pepper as needed before serving hot.

Notes

For optimal flavor and texture, ensure your chicken thighs are patted thoroughly dry before searing; this promotes a beautiful, golden-brown crust. When adding the cream cheese, allow it to soften slightly at room temperature, then whisk it vigorously with a portion of the warm chicken stock before incorporating into the pan to prevent lumps. Overcooking spinach will result in a soggy texture; add it last and allow it to just wilt into the sauce. A final sprinkle of fresh Parmesan and a touch of lemon zest just before serving can elevate the dish significantly, adding brightness and a sharp counterpoint to the rich, creamy sauce. Adjust seasoning meticulously before serving.