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Artichoke Chicken Bake

Posted Nov 21st, 2016

2 Tablespoons Clearly Organic Olive Oil

1/2 cup yellow onion, chopped

4 to 5 boneless skinless chicken thighs

2 cloves garlic, minced

1/4 cup sour cream

1/2 cup plain Greek yogurt

1/4 cup organic mayonnaise

2 Tablespoons Clearly Organic Flour

1 teaspoon Clearly Organic Dried Basil

1 teaspoon Clearly Organic Dried Thyme

1 teaspoon oregano

1/2 teaspoon Clearly Organic Ground Black Pepper

Salt to taste

1/2 cup quartered artichoke hearts

3 cups fresh spinach leaves

20 Clearly Organic Golden Rounds Crackers, crushed

1/4 cup Parmesan cheese

Preheat oven to 350 degrees. Place onion and olive oil in a large sauté pan with a lid. Heat on medium heat for 5 minutes then add chicken, garlic, salt and pepper. Heat until onions begin to caramelize and chicken starts to brown, about 8 minutes. In a small bowl whisk together sour cream, Greek yogurt, organic mayonnaise and spices. Sprinkle flour over browned chicken mixture then add cream and spice mix to the sauté pan. Stir to distribute and bring to a gentle boil. Reduce heat to simmer and continue simmering for 5 minutes. Add spinach leaves and artichokes, gently stir then cover pan to wilt spinach, simmer for 2 minutes. Transfer to a greased 8×8 baking or casserole dish. Sprinkle cheese and crushed crackers on top of the chicken mixture. Bake for 15-20 minutes, or until bubbly and thick around the edges. Remove from oven and cool for 5 minutes. Serve over a bed of baby spinach.

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

Artichoke Chicken Bake

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