By Clark 
Here is the perfect spot for you if you’ve ever wanted to bake a skillet full of spinach-artichoke dip. Here, boneless, skinless chicken thighs transform the irresistible appetizer into a one-pan supper.
This recipe would not be complete without the richness that is characteristic of spinach-artichoke chicken, but the vegetables play a major role (about two pounds!). A smooth sauce is made by whisking three types of cheese into the skillet: cream cheese, mozzarella, and Parmesan. Using garlic powder in both the sauce and the croutons is a genius method to cut down on preparation time without sacrificing flavor.
Because they are inexpensive, cook fast, and are exceptionally juicy, boneless, skinless chicken thighs are ideal for this recipe. But if you like chicken cutlets, that can be used instead. Either way, cook the chicken in a skillet with some basic seasonings, then use the browned remains to make the sauce.
Bread is essential for ladling up the warm, creamy spinach-artichoke dip. A cubed baguette fulfills that purpose in this dish; it is coated in garlic butter and piled on top of the skillet right before it goes into the oven. Its crunch adds a delightful contrast to the dish’s usually creamy texture as it cooks and turns a golden brown.
While cream cheese is required to make the smooth sauce, you are free to experiment with the other two cheeses if you choose. Substitute Asiago or pecorino for the Parmesan, and white cheddar, Havarti, or Gouda for the mozzarella.
Ingredients
- 1/2 pound of skinless, boneless chicken thighs (equivalent to approximately 6 thighs)
- 1/2 tablespoon kosher salt 1 tablespoon all-purpose flour, or more or less according to preference
- 2-quarts of milk, either whole or 2%
- 4.25 oz of cream cheese black pepper, freshly ground, according to personal preference
- 4 ounces of shredded mozzarella cheese, measuring 1 cup
- One tablespoon of olive oil
- split 4 tablespoons of unsalted butter
- 1 bag of frozen whole-leaf spinach (16 ounces), defrosted and rinsed thoroughly
- 1 case (12–14 oz) of thawed and drained artichoke hearts
- Two teaspoons plus a quarter cup of grated Parmesan cheese, divided
- half a teaspoon of garlic powder, measured out
- 2 and a half cups of crumbled white bread, one large Kaiser roll, or two ounces of similar sturdy white bread
- Getting Ready
1. Set the oven rack to the third-highest position and preheat to 475 degrees Fahrenheit. Wrap the chicken in paper towels and pat it dry. Coat both sides with a good amount of salt and pepper.
2. The second step is to heat a deep-sided pan that is either oven-safe or 12-inches in diameter over medium-high heat. Mix in the oil and 1 tablespoon of butter. After the butter has melted, toss in the chicken and cook for approximately 5 minutes on each side, or until it is browned and almost cooked through. (Once placed in the oven, the chicken will turn done.) Place on a serving platter.
3. Bring the temperature down to medium. Incorporate artichokes and spinach. Stir occasionally while cooking for 2 minutes.
4. Add 1 tablespoon of butter and mix well. Throw in the flour and give it a quick toss after it melts. While stirring constantly, slowly pour in the milk and bring to a simmer. Stirring occasionally, cook for 2 to 3 minutes, or until thickened. Until the cheeses have melted, stir in the cream cheese, mozzarella, 1/4 cup Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. If you want it saltier, give it a taste. Put the chicken thighs back into the pan and make sure they are evenly spaced among the spinach and artichoke. Lower the temperature.
5. Then, after about 45 seconds in a medium bowl that may be microwaved, melt the remaining 2 tablespoons of butter. Toss the cubed bread until evenly covered, then stir in the remaining 1/4 teaspoon of salt and 1 teaspoon of garlic powder. Distribute the bread chunks evenly over the pan. Add the last 2 tablespoons of Parmesan cheese on top.
6. Brown and bubble the chicken in the oven for 6 to 8 minutes. 6. Let it sit for five minutes prior to serving.