Description
A delicious and creamy chicken skillet dish featuring spinach and artichokes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with salt and pepper, then add to the skillet.
- Cook chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Add spinach and artichokes, cooking until spinach is wilted.
- Stir in cream cheese and chicken broth, mixing until smooth.
- Add Parmesan cheese and stir until melted and combined.
- Return chicken to the skillet, coating it with the creamy mixture.
- Cook for an additional 2-3 minutes until heated through.
Notes
- For a lighter version, use low-fat cream cheese.
- Serve with rice or pasta for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg