Spinach Artichoke Chicken
Total Time
26 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts, (about 1 pound)
- Kosher salt and black pepper, (for seasoning the chicken)
- 1 tablespoon butter
- 1 shallot, (chopped)
- 3 cloves garlic, (minced)
- 2 cups roughly chopped fresh spinach
- 14 oz can artichoke hearts, (drained and roughly chopped)
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon of crushed red pepper flakes
- Extra parmesan cheese and freshly chopped basil, (for garnish)
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Preparation
Step 1
Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.
Step 2
In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.
Step 3
Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.
Step 4
Add the spinach and artichoke hearts and cook until the spinach is wilted.
Step 5
Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally. Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.
Step 6
Return the chicken breasts to the skillet and simmer for 2 to 3 minutes.
Step 7
Plate the chicken with the sauce and garnish with parmesan cheese and fresh basil. Serve immediately.
Step 8
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