Chicken With Spinach And Artichokes

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Ever tried chicken with spinach and artichokes? Most people have never tasted it, because they think it’s too exotic and complicated. I’ll tell you how to make it taste delicious, because I often cook chicken with spinach and artichokes for my family.

One of the most commonly used dishes in Greece is poultry with spinach and artichokes. The combination of chicken and spinach is a classic combination, while the spicy artichokes compliments the dish in every bite.

Spinach Artichoke Chicken

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings

Ingredients

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2 tablespoons salted butter

2 tablespoons olive oil 

4 thin-cut chicken breasts (chicken cutlets) 

Kosher salt and freshly ground black pepper 

1/2 red onion, diced 

2 cloves garlic, minced 

Two 8-ounce jars quartered artichokes, drained 

3/4 cup white wine 

3/4 cup heavy cream 

1 cup grated Parmesan

One 4-ounce jar diced pimientos, drained 

3 cups baby spinach 

1/2 lemon, juiced 

Fresh basil leaves, for garnish 

Warm bread, for servingAdd to Shopping List

Directions

  1. Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
  2. Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  3. Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

CREAMY SPINACH ARTICHOKE CHICKEN

It’s no secret that I love spinach artichoke dip and I’m always looking for ways to make it into a legit dinner, instead of just an appetizer that I accidentally over-indulged in. For this Creamy Spinach Artichoke Chicken I’ve combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. So grab a chilled bottle of white wine, take out a few slices of Freezer Garlic Bread, and let’s get this dinner started.

One piece of Creamy Spinach Artichoke Chicken being lifted out of the skillet with a spatula.

CAN I USE FROZEN SPINACH?

Yes, absolutely. To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions. 

HOW TO SERVE CREAMY SPINACH ARTICHOKE CHICKEN

This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce.

DOES THIS RECIPE REHEAT WELL?

Speaking from experience (I had leftovers for lunch today), yes, yes it does reheat very well! I think this one could successfully be meal prepped. And while I haven’t tried freezing this recipe, I don’t expect that it would hold up. Creamy sauces often don’t stand up to freezing and thawing.

Creamy Spinach Artichoke Sauce being spooned over a piece of browned chicken

CREAMY SPINACH ARTICHOKE CHICKEN

Creamy Spinach Artichoke Chicken is a creamy and indulgent chicken dish that is fast and easy, but still impressive enough for date night.

 Prep Time: 10 mins

 Cook Time: 20 mins

 Total Time: 30 mins

Servings: 

INGREDIENTS

  • 2 boneless, skinless chicken breasts (about 1-1.25 lb. total) ($6.29*)
  • 1 pinch salt & pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  • 4 oz. fresh spinach ($0.60)
  • 1 12oz. jar quartered artichoke hearts in water ($2.79)
  • 4 cloves garlic ($0.32)
  • 1 Tbsp butter ($0.18)
  • 1/2 cup chicken broth ($0.07)
  • 1/2 cup sour cream ($0.22)
  • 4 oz. cream cheese ($0.40)
  • 1/4 cup milk ($0.08)
  • 1/4 cup grated parmesan ($0.44)
  • 1 pinch crushed red pepper ($0.02)
  • salt and pepper to taste ($0.05)

INSTRUCTIONS

  • Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.
  • Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).
  • While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.
  • Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.
  • Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.
  • Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.
  • Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.

NOTES

*I used organic chicken this time, hence the slightly higher price for the chicken.

Spinach & Artichoke Chicken

WATCH: Spinach Artichoke Chicken = Instant Dinner Classic

This creamy skillet chicken dinner will give you life.

YIELDS:6

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 30 MINS

INGREDIENTS

2 tbsp. 

extra-virgin olive oil

chicken breasts

kosher salt

Freshly ground black pepper

1/2 tsp. 

dried oregano

3 tbsp. 

butter

cloves garlic, minced

2 c. 

baby spinach

(13.75-oz.) can artichoke hearts, chopped

1/2 c. 

sliced roasted red peppers

1 c. 

half-and-half

3/4 c. 

shredded mozzarella

1/4 c. 

Parmesan

DIRECTIONS

  1. Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
  2. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
  3. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
  4. Serve chicken warm with sauce.

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