Spinach and Artichoke Chicken Skillet
Spinach and Artichoke Chicken Skillet - Turn your favorite dip into a 5 ingredient, quick and easy chicken dinner!
Servings: 6
Ingredients
- 2 Tablespoons vegetable oil
- 4-6 boneless skinless chicken breasts
- 2 Tablespoons butter
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz frozen chopped spinach thawed and squeezed to drain.
- 1 14 oz jar marinated artichoke hearts, drained and chopped
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil, swirling to coat.
- Season chicken with salt and pepper. Add to the hot skillet, and cook for 10-12 minutes, turning halfway, until the chicken is mostly cooked through. Remove from the heat and cover with foil to keep warm.
- In a the same skillet melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell it.
- Add in flour, stir and cook for a couple minutes until no white streaks remain.
- Slowly whisk in heavy cream and milk and bring the mixture to a simmer. Cook for 5-6 minutes until it starts to thicken.
- Add thawed spinach and diced artichoke hearts. Cook 2 to 3 minutes or until heated through.
- Stir in Parmesan cheese and season with salt and pepper.
Nutrition
Serving: 1g | Calories: 558kcal | Carbohydrates: 9g | Protein: 44g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 521mg | Fiber: 1g | Sugar: 5g
