Skillet Spinach Artichoke Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
American
Skillet Spinach Artichoke Chicken
Description
This recipe starts by seasoning and lightly flouring chicken breasts or thighs to achieve a delicate crust when pan-seared. After cooking the chicken until browned and cooked through, the skillet is used to quickly sauté quartered artichoke hearts, minced garlic, and baby spinach, combining these vegetables with the flavorful browned bits left from the chicken.
A mixture of chicken broth and heavy cream is added to the pan, reduced by half to concentrate flavor and thicken slightly. Finished with Parmesan cheese, the sauce coats the chicken, adding a creamy, savory element with subtle tang and richness from the cream and cheese.
Serve this dish hot, pairing well with sides like rice, pasta, or roasted vegetables. The creamy sauce and tender chicken balance nicely, making it suitable for a weekday dinner or casual entertaining.
For a lighter version, half and half or another milk substitute can replace heavy cream, though the sauce will be less thick and rich. Adjust seasoning to taste and use freshly cracked black pepper for finishing if desired.
Ingredients
- 4 chicken breast OR 4-6 boneless skinless chicken thighs (at least one per person, boneless skinless
- ¼ cup flour
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 1 ounce can artichoke hearts quartered, (drained, about 1 cup of artichoke hearts)
- 2 cups baby spinach packed leaves
- 2 teaspoons garlic minced
- ½ cup chicken broth or vegetable broth
- ⅓ cup heavy cream (see note)
- ¼ cup Parmesan Cheese shaved or finely shredded
- black pepper optional, freshly cracked, for topping
Instructions
- Season chicken with salt and pepper on both sides. Toss in the flour to coat (you might not end up using all of the flour, that's okay - just discard any excess).
- Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Melt butter in the pan. Add artichokes, garlic, and spinach to pan. Saute over medium heat 3-4 minutes until spinach is wilted and artichokes begin to brown on the edges.
- Add chicken broth to pan and stir for 3-5 minutes until liquid is reduced by half. Stir in heavy cream and salt and pepper to taste.
- Transfer chicken back to pan and toss to coat in the sauce. Sprinkle with parmesan cheese and allow to melt for a minute or so. Garnish with fresh cracked black pepper and serve hot.
Notes
- You can substitute half and half or milk for heavy cream for a lighter sauce, though it will be less thick.
- Season the chicken well and discard any excess flour after coating to avoid a floury crust.
- Use freshly cracked black pepper on top for added flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 373mg | 16% |
| Potassium | 542mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1850IU | 37% |
| Vitamin C | 6mg | 7% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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