After David and I got back from our trip to Dorset, we fancied keeping that holiday feeling going by keeping our dinner recipes summery and light. I have a whole Pinterest board full of meal planning inspiration and this dinner was inspired by a pin from Normal Cooking. I’ve made it metric, to serve two and add a few other tweaks to make it more me.
I whipped the recipe up after work for a quick midweek dinner, just for the two of us, but you could easily double it and either serve it to the whole family or freeze half for another time. Instead of wasting them, I chopped the leftover artichoke and mozzarella through my salad for work the next day.
I don’t have any fancy prose for you today so I’m gonna try a nice list for you instead.
I think you are going to love this Spinach and Artichoke Chicken recipe because it is
- Full of vegetables
- Keeps the chicken tender
- Rich and somehow light
- Deeply flavoured from the artichoke
- Surprisingly Quick
- Great midweek
- 2 chicken thighs, deboned
- 1/2 onion, finely chopped
- 1/2 can artichoke hearts, chopped
- 140g frozen spinach, thawed and squeezed.
- 1 small garlic clove, minced
- 60ml greek yoghurt
- 60ml mayo
- 1/2 ball of mozzarella, chopped
- 20g parmasan
- Preheat the oven to 190'c
- Grease a small pie dish with your preferred olive oil
- Flatten the thigh out into one piece and bash out to an even thickness with a rolling pin.
- Place the chicken flat on the bottom of the baking dish, season and bake in the oven for 10 minutes.
- Mix together the chopped artichoke, defrosted spinach, garlic, greek yoghurt, mayo and mozzarella.
- Remove the chicken from the oven and turn over before smothering with the veggie - yoghurt mix.
- Grate over the parmesan.
- Bake for a further 20 minutes. Then turn the oven to grill until the parmesan turns golden at the edges.
- Allow to stand for 2 minutes before serving
We had ours with oodles of salad, I enjoyed making chicken and endive parcels, stuffed with gooey chicken because I am a big kid. There was some sauce left over and I did pine slightly for a little crusty bread or a freshly boiled Jersey Royal to mop up the sauce, but it’s by no means necessary.
Artichoke is something I hardly ever use, despite being in season at the moment I turned to the canned variety for convenience and speed. After enjoying this so much I’m keen to explore more artichoke recipes. Let me know if you have any.