How To Make Creamy Spinach and Artichoke Chicken
Seared chicken breasts covered in very creamy spinach and artichoke sauce with garlicky flavors, this dish takes just minutes to put together!
Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon of salt and ½ teaspoon of pepper.
Place the chicken in the pan and cook for about 5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan and place on a plate; cover to keep warm.
Wipe out the pan with a paper towel. Melt the butter in the pan and add the garlic; cook for about 30 seconds.
Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
Add the heavy cream and simmer, stirring constantly, for about 3 to 4 minutes until sauce is just thickened.
Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for about 2 to 3 more minutes or until spinach is wilted.
Return the chicken to the pan and simmer for about 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.
- Calories: 545.68kcal
- Fat: 43.17g
- Saturated Fat: 16.46g
- Trans Fat: 1.02g
- Monounsaturated Fat: 13.58g
- Polyunsaturated Fat: 3.96g
- Carbohydrates: 9.59g
- Fiber: 2.87g
- Sugar: 2.98g
- Protein: 33.79g
- Cholesterol: 160.39mg
- Sodium: 742.18mg
- Calcium: 68.04mg
- Potassium: 484.12mg
- Iron: 4.55mg
- Vitamin A: 320.51µg
- Vitamin C: 7.29mg
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