Creamy Spinach and Artichoke Chicken
User Reviews
5
Creamy Spinach and Artichoke Chicken
Description
This dish starts by seasoning and pan-frying boneless, skinless chicken breasts until golden brown and cooked through, then temporarily removing them from the pan. The pan is lightly cleaned, then butter and garlic are cooked briefly to build flavor. Adding flour creates a roux base, which is gradually combined with chicken broth and heavy cream, simmered until thickened. The marinated artichoke hearts and fresh spinach are incorporated into the sauce to add texture and brightness, with the spinach wilting gently to preserve tenderness. The chicken returns to the pan to absorb the sauce's flavors and warm through.
The outcome is a creamy, flavorful entrée where tender chicken meets a velvety sauce enriched by the tangy artichokes and healthy greens, suitable for a satisfying dinner served on its own or alongside rice or pasta.
Ingredients
- 4 chicken breast approximately 1 ¼ pounds, boneless skinless
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic minced
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 1 cup artichoke hearts coarsely chopped, marinated
- 2 cups spinach fresh
- 2 tablespoons parsley chopped, fresh
Instructions
- Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
- Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan and place on a plate; cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt the butter in the pan and add the garlic; cook for 30 seconds.
- Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
- Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
- Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
- Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
- Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408 | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 140mg | 47% |
| Sodium | 1065mg | 44% |
| Potassium | 569mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 62mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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