Spinach Artichoke Chicken
Spinach artichoke chicken is an easy one-pan dinner with juicy chicken breasts, fresh spinach, and savory artichokes in a rich, creamy cheese sauce. Like the dip, for dinner!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 to 6 boneless skinless chicken breasts
- salt and fresh ground pepper to taste
- ½ teaspoon dried oregano if you'd like, you can use dried basil, rosemary, or thyme
- 1 tablespoon butter
- 3 cloves garlic minced
- ½ cup low-sodium chicken broth or dry white wine
- 2 cups marinated artichoke hearts chopped
- 6 ounces baby spinach
- 1 cup half and half you can also use whole milk or heavy cream
- ½ cup low-fat part-skim shredded mozzarella
- ¼ cup grated Parmesan cheese
Instructions
- Sear the chicken. Heat olive oil over medium-high heat in a large skillet. Season chicken breasts with oregano, salt, and pepper. Add chicken breasts to the hot oil and cook until browned, about 5 to 6 minutes per side. Remove chicken from the skillet and set aside.
- Sauté. Melt butter in the same skillet. Stir in garlic and cook for about 20 seconds, or until fragrant.
- Add broth. Pour in chicken broth or wine; stir and continue to cook until the liquid has reduced, about 3 minutes.
- Add the artichokes and spinach. Stir in the artichoke hearts; cook for 1 minute. Add in baby spinach and cook for 1 more minute, or until spinach is wilted.
- Make it creamy. Stir in half-and-half and bring to a simmer. Add mozzarella and parmesan; stir until combined.
- Put it all together. Transfer chicken back into the skillet and cook for 5 more minutes, or until the sauce has thickened and the chicken is completely cooked through. Remove from heat and serve.
Nutrition
Calories: 324kcal | Carbohydrates: 7g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 524mg | Potassium: 521mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3630IU | Vitamin C: 23.7mg | Calcium: 213mg | Iron: 1.7mg
