One-Pan Spinach Artichoke Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

• Spinach

  Raw

  6 cup or 180g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 cup hearts or 168g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

• Lemon juice

  Raw

  1 tbsp or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 tbsp or 60g

• Mustard, Spicy Brown

  Spicy Brown, Frenchs

  2 tsp or 10g

• Wheat flour

  Whole-grain

  1 tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat the oven to 400°F and prepare all ingredients.
2. Heat a large cast iron or oven-proof skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder, rubbing it into the skin.
3. Add butter to the skillet, then brown the chicken on both sides for about 3-4 minutes per side.
4. Remove the chicken from the skillet and set aside. Lower the heat to medium and add more butter if needed.
5. Add the onions and cook for one minute until softened, then add the garlic and cook for 30 seconds. Gradually add the spinach to wilt, then add the artichoke hearts. Stir and cook for 3 minutes until softened. Season with salt and pepper, stir in the broth and lemon juice, then remove from heat.
6. Return the chicken to the skillet, place it in the preheated oven, and bake for 25 minutes until cooked through. Remove the chicken from the skillet.
7. Whisk the flour and mustard into the coconut milk, then add to the skillet and whisk to combine. Bring to a boil and allow to thicken for 2-3 minutes, stirring.
8. Return the chicken to the skillet and serve with the spinach artichoke sauce.

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