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Crispy skinned chicken thighs swimming in a lusciously cheesy, creamy spinach and artichoke bath. Spinach and artichoke go together like the moon and the stars. You toss in some thick, juicy, crispy-skinned chicken thighs to the party and you've got yourself a culinary moment worth pausing.
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Composition - Bruschetta and Spinach Chicken Thighs:
- You need 6 for boneless and skinless chicken thighs (trim extra fat)
- Need 1 tbsp olive oil, extra virgin
- Require 2 tbsp - Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
- Provide 1 of salt and pepper to taste
- Require 1 1/2 cup for store bought bruschetta (or be fancy shmancy and make your own)
- Take 2 tbsp - balsamic vinegar
- Need 4 cup for fresh baby spinach
Chicken thighs are seasoned, grilled, chopped then put into. Chicken - Boneless skinless chicken thighs. You can use thighs with skin, but don't grab anything with bones. Salt & pepper - Season to taste.
Bruschetta and Spinach Chicken Thighs instructions:
- In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side.
- Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt.
- Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!
Olive oil - Canola, vegetable, safflower, sunflower, and avocado oils can be used instead. Onion - Any type will work. Frozen Spinach - You can chop and. When we roast a chicken at my house, we typically eat the breasts on the first night and save the thighs and the drumsticks for the next. So I save my favorite pieces — the thighs — for the next night's dinner, where I warm them up with some hot oil in a skillet. · This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce.
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