Creamy Spinach and Artichoke Chicken
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach and Artichoke Chicken
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Everything you love about the classic spinach and artichoke dip, combined with an easy, one pan chicken dinner idea!
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Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/2 cup all purpose flour for dredging
- 1 - 2 Tbsp olive oil
Spinach and artichoke sauce
- 2 Tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup reduced sodium chicken broth
- 4 oz cream cheese softened and cubed
- 2 cups packed chopped fresh baby spinach
- 7 oz can artichoke hearts drained and diced
- 2/3 cup heavy whipping cream
- 1/3 cup grated Parmesan cheese freshly grated is best
- 1/4 cup shredded Mozzarella cheese
- salt and pepper to taste
Instructions
Prepare
- Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
Sear chicken
- Season chicken on all sides with salt, pepper, oregano, onion powder, and paprika. Add flour to a shallow bowl.
- Dredge chicken breasts in the flour, on both sides, then place on a plate.
- Heat olive oil in a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add chicken and cook for about 4 minutes per side, or until it has a golden brown crust and cooked through. Remove to a plate.
Make sauce
- Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.
- Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add cubed cream cheese and cook, stirring often, until the cream cheese has melted into a smooth sauce.
- Add in spinach, artichokes, and heavy cream. Cook for several minutes, stirring often, until spinach is wilted.
- Stir in Parmesan and mozzarella cheese, stirring until smooth and creamy, and thickened to a sauce that will easily coat the back of a spoon. Taste sauce and add salt and pepper, per your tastes.
Finish
- Return chicken back to the skillet, nestling them down into the sauce, and spooning a bit of the sauce over the top of the chicken.
Notes
- If you can't find a 7 oz can of artichoke hearts, feel free to use about half of a standard 14-15 oz can.
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
24g
(8%)
Protein
38g
(76%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Sodium
1008mg
(42%)
Potassium
1264mg
(36%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
12450IU
(249%)
Vitamin C
36mg
(40%)
Calcium
301mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 24g | 8% |
| Protein | 38g | 76% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1008mg | 42% |
| Potassium | 1264mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 12450IU | 249% |
| Vitamin C | 36mg | 40% |
| Calcium | 301mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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