Spinach Artichoke Chicken Recipe
Easy, delicious, and rich skillet dinner prepared with seared chicken breasts, fresh spinach, flavorful artichokes, and an amazing creamy cheese sauce.
Servings: 6 serves
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 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
- 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 skillet and set aside.
- Melt butter in skillet; stir in garlic and cook for about 20 seconds, or until fragrant.
- Pour in chicken broth or wine; stir and continue to cook until liquid has reduced, about 3 minutes.
- Stir in the artichoke hearts; cook for 1 minute.
- Add in baby spinach and cook for 1 more minute, or until spinach is wilted.
- Stir in half-and-half and bring to a simmer.
- Add mozzarella and parmesan; stir until combined.
- Transfer chicken back into the skillet and cook for 5 more minutes, or until sauce has thickened and 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
