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Succulent Spinach-Artichoke Skillet Chicken

Our version is a tantalizing blend of seared chicken and a creamy sauce humming with the flavors of spinach, artichoke, and aromatic herbs. In less than 30 minutes, you can serve up a dinner plate that is a feast for all the senses, rivaling a high-end restaurant meal. Go ahead, indulge in some gour...
3
25 min
TOTAL TIME
546
CALORIES
$2.10
PER SERVING
Succulent Spinach-Artichoke Skillet Chicken
Ingredients
13 INGREDIENTS
4 SERVINGS
Dried Basil
1 tsp dried basil
Olive Oil
1 tbsp olive oil
Minced Garlic
1 tsp minced garlic
Black Pepper
1/2 tsp black pepper
Salt
1 tsp salt
Unsalted Butter
1 tbsp unsalted butter
Low Sodium Chicken Broth
1/2 cup low sodium chicken broth
Heavy Cream
3/4 cup heavy cream
Fresh Parsley
1 tbsp fresh parsley
chopped
Boneless Skinless Chicken Breasts
4 whole boneless skinless chicken breasts
pre-seared
Jarred Marinated Artichoke Hearts
1 cup jarred marinated artichoke hearts
rough chop
Baby Spinach Leaves
2 cups baby spinach leaves
All-purpose Flour
1 tbsp all-purpose flour
Directions
9 STEPS
8 min
PREP TIME
17 min
COOK TIME
25 min
TOTAL TIME
1
Heat the olive oil in a large pan over medium heat.
2
Add the pre-seared chicken breasts to the pan and warm for about 3 minutes on each side until heated through. Sprinkle the chicken with half the quantity of salt and pepper. Remove the chicken and set aside, keep it covered to maintain its warmth.
3
In the same pan, melt the unsalted butter. Add the minced garlic and sauté until fragrant, around 30 seconds.
4
Stir in the all-purpose flour, ensuring it's evenly mixed with the butter and garlic, creating a light roux.
5
Gradually add low-sodium chicken broth to the pan while stirring constantly. Allow the mixture to simmer for about 2 minutes until it starts to thicken slightly.
6
Stir in the heavy cream and let it simmer for another 3-4 minutes until the sauce is creamy. During this time, stir in the remaining salt, black pepper, and the dried basil.
7
Toss in the rough chopped marinated artichoke hearts and fresh baby spinach leaves. Sauté until the spinach is wilted, around 2-3 minutes.
8
Nestle the warmed chicken breasts back into the pan and simmer for 2 more minutes, allowing the chicken to absorb some of the sauce's flavors.
9
Finally, sprinkle the dish with fresh parsley right before dishing out and serve hot to enjoy!
Health Info
Macros
6g
CARBS
39g
FAT
39g
PROTEIN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
How can I make my chicken and spinach dish creamier?
How do I prevent my chicken from becoming too dry?
How do I achieve perfectly wilted spinach?
Which part of the chicken should I use for chicken and spinach dish?
Is chicken and spinach dish better served hot or cold?
Can I add cheese to my chicken and spinach?
How should I season my chicken and spinach?
Can I replace spinach with other greens?
What can I serve with my chicken and spinach dish?
Can I add other veggies to my chicken and spinach dish?