Ingredients:

• 6 chicken thighs bone in, skin on
• 2 tsp Italian seasoning
• Salt and pepper
• 2 tablespoon olive oil
• 4 cloves minced garlic
• ⅓ cup chicken broth
• ⅔ cup heavy whipping cream
• 1 ounce Parmesan cheese finely grated
• 6 ounces artichoke hearts drained and chopped
• 5 ounces frozen spinach thawed and squeezed dry

Instructions:

Preheat the oven to 350F. Pat the chicken thighs dry and sprinkle with Italian seasoning, salt, and pepper.

Heat the oil over medium heat in a large ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown.

Flip the thighs over and cook another 4 minutes, then transfer to a plate.

Add minced garlic to the pan and sauté until fragrant, about 1 minute.

Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan cheese and
continue to cook until slightly thickened, another 1-2 minutes.

Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake for the remaining 20 to 25 minutes, until the chicken is cooked, and the sauce is bubbling.

**Serve with a side of roasted vegetables.