Uploaded March 2026 | Updated September 2026, 3 weeks ago
A creamy, comforting stew with tender chicken, spinach, and artichokes in a savory, rich broth.
Ingredients
1 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
2 Tbsp butter or tallow
2 cloves garlic, minced
1 cup canned artichoke hearts, quartered
3 cups fresh spinach
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 32g
Carbs: 6g
Preparation
Heat butter or tallow in a pot over medium heat. Add chicken and cook until lightly browned.
Stir in garlic and cook for 30 seconds until fragrant.
Add artichokes and chicken broth. Simmer for 10 minutes until the chicken is tender.
Stir in spinach and cook until wilted. Add cream and Parmesan, then season with salt and pepper.
Simmer 3–4 minutes until creamy and thickened. Serve hot.
A creamy, comforting stew with tender chicken, spinach, and artichokes in a savory, rich broth.
Ingredients
1 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
2 Tbsp butter or tallow
2 cloves garlic, minced
1 cup canned artichoke hearts, quartered
3 cups fresh spinach
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 32g
Carbs: 6g
Preparation
Heat butter or tallow in a pot over medium heat. Add chicken and cook until lightly browned.
Stir in garlic and cook for 30 seconds until fragrant.
Add artichokes and chicken broth. Simmer for 10 minutes until the chicken is tender.
Stir in spinach and cook until wilted. Add cream and Parmesan, then season with salt and pepper.
Simmer 3–4 minutes until creamy and thickened. Serve hot.
