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Spinach & Artichoke Dip Chicken

DifficultyMedium

Servings3-4

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

For the Chicken

  • 2 t. Diamond Kosher Salt
  • 1/2 t. Smoked Paprika
  • 1/4 t. Black Pepper
  • 1/4 t. Thyme
  • 1/8 t. Cayenne
  • 1 T. Extra Virgin Olive Oil
  • 4-5 – About 1.5 – 1.75 lbs. Bone-in Skin-On Chicken Thighs

For the Sauce

  • 1 Small Shallot, finely minced
  • 2 Cloves Garlic, grated on microplane or pressed
  • Pinch Crushed Red Pepper
  • 1 14 oz. Can Quartered Artichoke Hearts, fully drained
  • 1 1/2 C. Heavy Whipping Cream
  • 3 oz. or 3 Packed C. Fresh Spinach, sliced
  • 1 1/2 oz. or 1 heaping C. Parmesan Cheese, freshly grated on a microplane
  • 1/4-1/2 t. Diamond Kosher Salt
  • Freshly Cracked Pepper, to taste

Instructions

Method:

  • 1

    Preheat the oven to 425 degrees.

  • 2

    Line a small baking sheet with foil or parchment for easier cleanup. Set aside for use.

  • 3

    Mix the spice mix. Pat dry the chicken thighs and season generously on both sides. Save the extra seasoning to use with roasted veggies now or later.

  • 4

    Add 1. T of olive oil to a large cast iron or heavy skillet. Heat to medium until the oil is shimmering. Cook the chicken skin side down 5 minutes until beginning to brown.

  • 5

    Remove the chicken to the lined baking sheet, keeping it skin side up. Bake for 30-35 minutes until the skin is crispy and the internal temperature reads 165-175 F.

  • 6

    While the chicken is cooking, start the sauce. Remove all but 1 T. of chicken fat from the skillet. Heat the skillet to medium heat. Add the shallot to the skillet and cook for 2-3 minutes or until softened. Add the garlic and crushed red pepper. Cook for another minute. Add the drained artichokes and cook for 2 minutes.

  • 7

    Slowly add the cream and 1/4 t. kosher salt. Stir to combine. Bring to a simmer over medium and then reduce to low. Simmer until thickened, about 5-8 minutes. Stir in the parmesan until melted and combined. Check for seasoning adding in an extra pinch of salt if needed.

  • 8

    Stir in the fresh spinach one handful at a time, stirring after each addition until it just wilts. At first it will seem like it won’t wilt right away. Trust me it will. Simmer an additional 1-2 minutes. I like adding it at the end so the spinach retains some of its freshness. Remove the skillet from the heat and set aside until ready to serve, re-warming if necessary.

  • 9

    When the chicken is done return it to the skillet. Serve with extra crusty sourdough for dipping and a bright salad.

Equipment

Notes

The extra seasoning salt works nicely on roasted potatoes or any roasted vegetable. Toss 2 lbs. of cut veggies with 2 T. of olive oil and 1-2 t. of seasoning. Roast alongside the chicken, turning the veggies over 15 minutes in for even browning.

The sauce comes together in minutes. Wait until the chicken is closer to being done to make it, or reserve it and warm it back up when the chicken is done.

Freshly grated parmesan is key to this sauce. Pre-grated or canned parmesan won’t return the same result.

If using a different salt, season to your discretion.

For extra crispy skin, turn on the broiler for 2-3 minutes at the end of the cook time.

Keywords:Chicken, Cast Iron Cooking, Appetizer, Weeknight Meal, Spinach & Artichoke Dip