Skillet Spinach Artichoke Chicken
Simple ingredients give this tasty skillet spinach artichoke chicken a ton of flavor and get dinner on the table in just 30 minutes!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts , OR 4-6 boneless skinless chicken thighs (at least one per person)
- ¼ cup flour
- salt and pepper to taste
- 1 tablespoon butter
- 1 15-ounce can artichoke hearts, quartered, (drained, about 1 cup of artichoke hearts)
- 2 cups packed baby spinach leaves
- 2 teaspoons minced garlic
- ½ cup chicken broth , or vegetable broth
- ⅓ cup heavy cream, (see note)
- ¼ cup shaved or finely shredded parmesan cheese
- freshly cracked black pepper for topping , (optional)
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 sub another milk, such as Half and Half for the heavy cream for a lighter version - note that the sauce will be slightly less rich and not quite as thick if you don't use heavy cream but still very delicious.
Nutrition
Calories: 260 kcal, Carbohydrates: 8 g, Protein: 28 g, Fat: 12 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 104 mg, Sodium: 373 mg, Potassium: 542 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1850 IU, Vitamin C: 6 mg, Calcium: 116 mg, Iron: 1 mg