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CREAMY SPINACH-ARTICHOKE CHICKEN

It’s not a secret that I love spinach dip. I’m always looking for new ways to make it a proper meal and not just an appetizer I overindulged in. Creamy Spinach Artichoke Chicken is made with a creamy cream sauce, fresh spinach, and chopped artichoke hearts. The sauce was then poured over the pan-seared chicken breasts. This recipe is quick and easy enough to make for a great date night meal. Grab a chilled glass of white wine and a few pieces of Freezer Garlic bread to start this dinner.

FROZEN SPINACH – CAN I USE IT?

Yes, absolutely. You can use frozen spinach instead of fresh spinach. Thaw the spinach first and squeeze out any excess moisture. It should be added to the sauce at the same time as fresh spinach.

HOW TO SERVE CREAMY SPINACH-ARTICHOKE CHICKEN

This recipe has a lot of creamy sauce, so you will want to serve it over pasta, rice, or crusty bread. You can also serve the chicken with a steamed vegetable like broccoli or asparagus if you want to reduce carbs.

DOES THIS RECIPE REHEAT WELL?

I know from personal experience that it reheats well. This recipe could be easily meal prepped. Although I haven’t tried freezing the recipe, I doubt it would. Creamy sauces aren’t always able to withstand freezing or thawing.

CREAMY SPINACH-ARTICHOKE CHICKEN

Creamy Spinach Artichoke Chicken, a creamy and rich chicken dish, is quick and easy to prepare but is still delicious enough for a date night.

Prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

  • 2 boneless, skinless chicken breasts (approximately 1-1.25 lb. total) ($6.29*)
  • 1 pinch of salt & pepper ($0.03)
  • 1 Tbsp of cooking oil ($0.04)
  • 4 oz. fresh spinach ($0.60)
  • 1 12oz. 1 12oz.
  • 4 cloves of garlic ($0.32)
  • 1 Tbsp butter ($0.18)
  • 1/2 cup chicken broth ($0.07)
  • 1/2 cup sour cream ($0.22)
  • 4 oz. cream cheese ($0.40)
  • 1/4 cup milk ($0.08)
  • 1/4 cup grated Parmesan ($0.44)
  • 1 teaspoon crushed red pepper ($0.02)
  • Salt and pepper to your liking ($0.05).

INSTRUCTIONS

  • To prevent any splatter, place the chicken on a cutting board. Cover it with sheet plastic. Use a rolling pin or mallet to gently pound the chicken to a uniform thickness (approximately 3/4-inch thick). To create two pieces, cut each chicken breast in half. Thinly sliced chicken breast filets can also be used. Season the breasts by adding a pinch of salt to taste.
  • In a large skillet, heat the oil on medium heat. Once the oil is hot, swirl it to coat the skillet. Cook the chicken breasts until they are golden brown and cooked through (5-7 min per side).
  • As the chicken cooks, chop the spinach into small pieces. The artichoke hearts can be drained and chopped roughly. Mince the garlic.
  • After the chicken has been cooked, transfer it to a plate and cover it with a towel to keep warm. Heat the butter and minced garlic in the skillet for about one minute or until the garlic softens.
  • Stir the chicken broth into the skillet. Add the cream cheese and sour cream to the skillet. Mix all ingredients and cook on medium heat until smooth. Continue whisking constantly. Stir in the milk until it is smooth.
  • Add the Parmesan cheese, some red pepper flakes, and freshly ground pepper to the skillet. Continue heating and stirring for another couple of minutes. Stir in the spinach until it is wilted. (This should take no more than a minute).
  • Place the chicken back in the skillet. Add the creamy spinach artichoke cream sauce to the top. Serve immediately

NOTES

*I used organic chicken, which is why the price was slightly higher.

NUTRITION

Serving Size: 1 Serving Calories: 435.93 Kcal Carbohydrates: 11.15 G Protein: 39.03 G Fat: 26.8g Sodium: 1067.08mg Fiber: 4.13g

a1@canteen

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