🍴 Spinach Artichoke Chicken

 

• 12 oz frozen chopped spinach
• 1 can artichoke hearts, drained
• 2 tablespoons mayonnaise
• 2 oz softened cream cheese
• 2 oz shredded pepper jack cheese (about 1/2 cup)
• 8 boneless chicken thighs
• salt & pepper
• 1/2 teaspoon red pepper flakes, optional

Squeeze as much water out of the spinach as possible. Separate the artichoke leaves a bit. Add the mayo, cream cheese, and shredded cheese. Stir until combined. 

Preheat the oven broiler. Salt & pepper the thighs and cook in a skillet over medium heat until cooked through.

Place the thighs on a rimmed baking pan and spread the spinach mixture on top. Sprinkle with the red pepper flakes. Place under the broiler for 3-5 minutes until the cheese is melted.