This is a delicious simple one skillet pan meal! Which is awesome if your like me and cannot be bothered with too many dishes.

This is roughly a 30 minute meal with half of it done in the oven. Perfect for a mid week dinner. The sauce is so amazing so any fussy eaters will be impressed!

Tip: Reusing the same pan means you get all the yummy flavors from the cooked chicken! So make sure you give it a good stir when you pour in the stock, making sure to get all the bits off the bottom of the pan.

Enjoy x

Spinach Artichoke Dip Chicken

2 tablespoons extra virgin olive oil EVOO

450 grams chicken thigh cutlets bone out

2 cups frozen spinach

1 red onion diced

1 1/2 cups marinated artichoke hearts finely chopped

1 1/2 cups vegetable or chicken stock

170 grams or 3/4 cup cream cheese

2 cloves garlic minced

Salt and pepper to taste S&P

Directions

1. Preheat oven to 355 degrees F / 180 degrees C fan bake.

2. Defrost spinach in the microwave for 1 minute or until soft. Put aside.

3. Place 2 tablespoons EVOO in a large oven proof skillet on a medium to high heat. Season your chicken with S&P and place in skillet. Brown for 3 - 5 minutes on both sides. Remove from pan into a bowl and cover.

4. Reduce skillet heat to medium. Add spinach, onions, and S&P. Cook for 3 - 4 minutes. Stirring occasionally.

5. Add artichokes, stock, cream cheese, and garlic to the spinach mixture. Stirring until the cream cheese has melted down, 2 - 3 minutes. Pop chicken back in pan with the spinach artichoke mixture. Turn off heat.

6. Place skillet in oven uncovered for 15 - 17 minutes or until the chicken is cooked through and your sauce is thickened.

Perfect!

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