Ingredients
Chicken and Seasoning
- 12 ounces boneless, skinless chicken breasts
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp ground black pepper
Vegetables and Aromatics
- 1/2 cup diced onion (yellow or white)
- 1 clove garlic, minced
- 14 ounces artichoke hearts (packed in water), chopped
- 5 ounces baby spinach leaves
Filling and Binding Ingredients
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 cup milk (1% milk used)
- 8 ounces shredded white sharp cheddar cheese
- 1 tsp salt
- 1 tsp ground black pepper
For Assembly
- 4 pitas, 6-inch rounds
- 2 tablespoons butter (salted used)
Instructions
- Prep Ahead Steps: Prepare all ingredients by measuring and chopping as indicated. Preheat the oven to 400°F.
- Roast Chicken: Place chicken breasts on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165°F. Remove and let cool, then shred the chicken using your fingers.
- Make Slurry: In a small bowl, mix cornstarch with cold milk until the mixture is smooth and fully dissolved. Set this slurry aside for later use.
- Prep Veggies: Dice the onion, mince the garlic, and chop the artichoke hearts to prepare them for cooking.
- Make the Filling: Heat olive oil in a large skillet over medium-low heat. Add the diced onions and sauté for about 3 minutes, stirring frequently to avoid burning. Add the garlic, artichoke hearts, and baby spinach. Cook while stirring gently for 3-4 minutes until the spinach wilts.
- Thicken the Filling: Stir in the chicken broth, then add the milk and cornstarch slurry along with salt and pepper. Bring the mixture to a gentle simmer and cook, stirring, until the filling thickens. Remove from heat.
- Add Cheese and Chicken: Off the heat, stir in the shredded cheddar cheese until fully melted and combined. Then mix in the shredded chicken. Taste and adjust seasoning with more salt and pepper if needed.
- Fill Pitas: Cut one side of each pita open to create an opening large enough to fill. Divide the filling evenly into four portions and spoon each portion into a pita. Butter the outside of both sides of each pita gently.
- Sear or Grill Pitas: Heat a clean frying pan or grill pan over medium-high heat. Place the buttered pita sandwiches onto the pan. Let them sear until golden and the filling melts inside, covering the pan if necessary to help melt the cheese. Flip carefully to grill the other side until golden. Repeat with all pitas.
- Serve: Remove the pitas from the pan, cut each in half, and serve warm for a delicious sandwich experience.
Notes
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- The cornstarch slurry helps to thicken the filling and gives a creamy texture.
- Use salted butter for a richer flavor on the pita crust, or unsalted if preferred.
- Covering the pan while searing helps melt the cheese thoroughly inside the pita.
- Optional: Add a squeeze of lemon juice or fresh herbs like parsley for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
