Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C) and get out a large, oven-safe skillet with deep sides.
Step 2
Heat the
Olive Oil (1 dash)
in the skillet over medium high heat. While it heats up, generously season the
Boneless, Skinless Chicken Thighs (5)
on both sides with the
Salt (2 pinches)
,
Ground Black Pepper (2 pinches)
and
McCormick® Garlic Powder (2 pinches)
. Then brown the chicken for 4 minutes on each side in the skillet and transfer to a plate.
Step 3
Add the
Onion (1)
,
Garlic (3 cloves)
, and
Artichoke Hearts (1 can)
to the pan. Let them get soft for a minute, then add in
Fresh Baby Spinach (90 g)
and stir it in to wilt for another minute.
Step 4
Stir in the
Dijon Mustard (15 g)
and
White Wine (60 mL)
and let them cook for another minute with everything. Finally, pour in the
Milk (120 mL)
,
Chicken Stock (60 mL)
and
Corn Starch (2 g)
.
Step 5
Give the sauce and stir, letting it bubble for a minute. Then return the chicken to the pan and let it sit in the sauce for another couple of minutes while you sprinkle the
Grated Parmesan Cheese (25 g)
on top.
Step 6
Transfer the skillet to the oven and bake for about 25 minutes. When it's done, plate it directly from the skillet and serve with your favorite sides!
