Cheesy Spinach-Artichoke Chicken.

If there’s ever been a day you’ve dreamed about tucking away a skillet of spinach-artichoke dip, you’ve come to the right place. Here, the crave-worthy appetizer is turned into a one-pan dinner, thanks to boneless, skinless chicken thighs. Vegetables are central to this dish (nearly two pounds!), but of course, spinach-artichoke chicken wouldn’t be true to its name without some richness. Three varieties of cheese — cream cheese, mozzarella and Parmesan — are whisked into the skillet, creating a silky sauce. Garlic powder is a smart way to save on prep time; it’s used two ways (the sauce and the croutons) for double the flavor. Boneless, skinless chicken thighs are favored here because they cook quickly, are super juicy and budget-friendly. However, chicken cutlets can be substituted if that’s your preference. Either way, season the chicken simply and cook it in the skillet, then build the sauce right in the same pan using the browned bits. Spinach-artichoke dip needs some bread for scooping up the warm, cheesy goodness. In this recipe, a baguette, cut into cubes, serves that notion; they’re tossed in garlic butter and mounded on top of the skillet just before going into the oven. As it cooks, it turns golden brown, providing a welcome crunch to an otherwise creamy dish.