This recipe has easily become one of my favorite and go-tos since making it the first time.  I love artichoke dip–it’s one of the recipes I make the most when I have to make an appetizer for a party.  And, I am always looking for a way to spruce up my chicken recipes.  So, when I came across this spinach artichoke chicken recipe, I knew I had to try it. 

The first time I made it, I only made half of the recipe and was very disappointed when I finished the batch.  I only waited a day to make a full batch again and have made it a few more times since.  If you like artichoke dip, you’ll definitely want to give this recipe a try!  

Ingredients:

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Four 6-ounce boneless, skinless chicken breasts 

4 tablespoons grapeseed oil

1 small onion, chopped

2 cloves garlic, minced

4 ounces cream cheese, cut into chunks

1 cup half-and-half

One 5-ounce package baby spinach (about 4 cups)

One 14-ounce can artichoke hearts, drained and quartered (I doubled this amount)

Instructions:

Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish

Coat both sides of the chicken breasts in the seasoned flour

Shake off any excess and set aside

Heat 1 tablespoon of oil in a medium-sized skillet

Add the onion and cook, stirring occasionally

While the onions cook until they begin to soften (about 5 minutes), heat 3 tablespoons of oil in n a large, heavy-bottomed skillet over medium-high heat

Once oil in empty skillet is hot, add the chicken and cook until golden brown on one side (about 4 minutes)

Add the garlic to pan with onions and cook, stirring, until fragrant, about 30 seconds

Cut the cream cheese into small pieces, add to onions and garlic, and stir until melted (cutting it up helps the melting process)

Flip chicken and cook until second side is golden brown

Pour in the half-and-half into cheesey mixture and use a wooden spoon to scrape up any brown bits from the bottom of the skillet

Season cheesey mixture with salt and pepper

Add chicken to cheesey mixture, cover, and cook for 5 minutes

Remove chicken 

Add spinach and artichoke to pan, cover and cook until spinach is wilted, about 5 minutes

After 5 minutes, add chicken and another round of spices, cover, and cook for another 5 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes (you can flip the chicken halfway)

When ready to serve, spoon sauce and vegetables onto plate and top with chicken

Creamy Spinach Artichoke Chicken

2018-04-05 20:17:14

Serves 4

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

660 calories

22 g

198 g

37 g

60 g

13 g

404 g

351 g

3 g

0 g

21 g

Nutrition Facts

Serving Size

404g

Servings

4

Amount Per Serving

Calories 660

Calories from Fat 326

% Daily Value *

Total Fat 37g

57%

Saturated Fat 13g

65%

Trans Fat 0g

Polyunsaturated Fat 12g

Monounsaturated Fat 9g

Cholesterol 198mg

66%

Sodium 351mg

15%

Total Carbohydrates 22g

7%

Dietary Fiber 7g

29%

Sugars 3g

Protein 60g

Vitamin A

79%

Vitamin C

29%

Calcium

18%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/4 cup all-purpose flour
2. Kosher salt and freshly ground black pepper
3. Four 6-ounce boneless, skinless chicken breasts
4. 4 tablespoons grapeseed oil
5. 1 small onion, chopped
6. 2 cloves garlic, minced
7. 4 ounces cream cheese, cut into chunks
8. 1 cup half-and-half
9. One 5-ounce package baby spinach (about 4 cups)
10. One 14-ounce can artichoke hearts, drained and quartered (I doubled this amount)

Instructions

1. Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish
2. Coat both sides of the chicken breasts in the seasoned flour
3. Shake off any excess and set aside
4. Heat 1 tablespoon of oil in a medium-sized skillet
5. Add the onion and cook, stirring occasionally
6. While the onions cook until they begin to soften (about 5 minutes), heat 3 tablespoons of oil in n a large, heavy-bottomed skillet over medium-high heat
7. Once oil in empty skillet is hot, add the chicken and cook until golden brown on one side (about 4 minutes)
8. Add the garlic to pan with onions and cook, stirring, until fragrant, about 30 seconds
9. Cut the cream cheese into small pieces, add to onions and garlic, and stir until melted (cutting it up helps the melting process)
10. Flip chicken and cook until second side is golden brown
11. Pour in the half-and-half into cheesey mixture and use a wooden spoon to scrape up any brown bits from the bottom of the skillet
12. Season cheesey mixture with salt and pepper
13. Add chicken to cheesey mixture, cover, and cook for 5 minutes
14. Remove chicken
15. Add spinach and artichoke to pan, cover and cook until spinach is wilted, about 5 minutes
16. After 5 minutes, add chicken and another round of spices, cover, and cook for another 5 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes (you can flip the chicken halfway)
17. When ready to serve, spoon sauce and vegetables onto plate and top with chicken

By Food Network Kitchen

beta

calories

660

fat

37g

protein

60g

carbs

22g

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