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Creamy Spinach Artichoke Chicken Thighs
Ingredients
  • 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
  • ΒΌ cup Parmesan cheese
  • Salt and cracked black pepper to season
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