This dish features tender and juicy chicken thighs coated in a crispy golden crust, served on a bed of creamy spaghetti loaded with the richness of spinach and artichoke hearts. The contrast between the crunchy chicken and the velvety pasta creates a texture and taste sensation that is truly satisfying. This recipe is not only delicious but also quick and easy to make, perfect for those busy weeknight dinners. Let’s dive into this mouthwatering creation!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 ounces spaghetti
- 2 cups fresh spinach leaves
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for about 5 minutes until the skin is crispy and golden brown. Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and registers an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the oven and let it rest for a few minutes.
- While the chicken is baking, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a separate skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add spinach leaves and cook until wilted, which usually takes about 2 minutes. Stir in the chopped artichoke hearts and cook for another 2 minutes.
- Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- To assemble the dish, place a serving of creamy spinach and artichoke heart spaghetti on a plate. Top it with a crispy baked chicken thigh. Garnish with chopped fresh parsley for an extra pop of color and flavor.
Notes
For extra crispy chicken thighs, pat them dry with paper towels before seasoning and searing. Dry skin will help achieve a beautiful golden crust. If you prefer boneless chicken thighs, you can still follow the same cooking method. Just adjust the cooking time slightly as boneless thighs cook faster. Feel free to add extra seasonings or spices to the chicken thighs before searing, such as paprika, garlic powder, or dried herbs, to enhance the flavor. To make the spaghetti even creamier, you can stir in a tablespoon of butter at the end of the sauce preparation. Don’t forget to taste and adjust the seasoning of the creamy sauce before serving. You can add more salt, pepper, or grated Parmesan cheese according to your preference. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 2g
- Sodium: 580mg
- Fat: 42g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 175mg
