Ingredients:
Cooked brown rice for serving
8 skinless chicken thighs
Salt & Pepper
2 tablespoons of butter
1/2 onion, minced
8 cloves of garlic, pressed
1 C white wine
1 - 1.5 C chicken stock
2 packages frozen chopped spinach
8 oz. cream cheese, cut into smaller slices
1/2 C Parmesan, grated
1-2 cans of artichoke hearts, strained
Milk as needed
Crushed red pepper, to taste
Fresh parsley for garnish
Directions:
Sear the chicken in the butter, and dice 1/2 an onion and press the garlic while the chicken is browning. Remove the chicken to a plate.
Add 1 cup of white wine to deglaze the pot and scrape up the browned bits. Add the diced onion, pressed garlic, and 1 to 1.5 cups of chicken stock to the pot.
Return the chicken to the pot and set it to high pressure for 10 minutes.
While the chicken is cooking, heat 2 packages of frozen chopped spinach and then press to strain the liquid.
Slice 1 block of cream cheese (low-fat if you wish) into smaller blocks.
Grate 1/2 Cup of Parmesan.
Strain 1 - 2 cans of artichokes (depending on how much you like them) and rough chop them into bite-sized pieces.
When the chicken is finished cooking, turn the pot off and let it naturally release pressure for at least 15 minutes. (You can do a Quick Pressure Release if necessary at that point, but it is better to let it release naturally when time permits. Natural release helps maintain the moisture in the chicken.)
Remove the chicken to a plate or foil-covered pan while you finish the creamy sauce.
Turn the pot to keep warm if it's still fairly hot or saute if you allowed full natural pressure release. Stir in the cream cheese until melted, add the spinach and stir to combine. Add the Parmesan and artichokes. If the sauce is too thick, you can add 1/4 cup of milk at a time to reach the right consistency for your preference.
Add brown rice to the bowl and top with a chicken thigh, creamy spinach & artichoke sauce, and some crushed red pepper. Yum!