Creamy Spinach Artichoke Chicken
Creamy Spinach Artichoke Chicken features seasoned chicken breasts pan seared until golden brown and nestled in a creamy spinach artichoke sauce.
Servings: 4 servings
Calories: 474kcal
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tbsp. oil
- 2 tbsp. butter
- 6 garlic cloves minced
- ½ cup chicken stock
- 4 oz. cream cheese
- 1 can artichoke hearts drain and chop, 15 oz. can
- 2 cups fresh spinach chopped well
- ½ cup freshly grated parmesan cheese
Instructions
- If using boneless skinless chicken breasts, butterfly them and slice all the way through so each breast is two thin pieces.
- Season liberally with a seasoning blend of garlic powder, paprika, onion powder, and salt.
- Add oil to a large deep skillet and heat over medium high heat.
- Once hot, add seasoned chicken pieces and sear until a nice crust has formed, about 4-5 minutes. Flip and continue to cook until the chicken reaches an internal temperature of 165 F. Remove to a plate to the side.
- To the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant but do not allow to brown.
- Deglaze pan with chicken stock, scraping up any flavorful bits on the bottom of the pan.
- Reduce heat to medium low and whisk in softened cream cheese. Allow to reduce, about 5 minutes, stirring occasionally.
- Add chopped spinach and chopped artichoke hearts and allow to cook for 1-2 minutes.
- Stir in freshly grated parmesan cheese before adding cooked chicken pieces back into pan. Enjoy!
Nutrition
Calories: 474kcal | Carbohydrates: 10g | Protein: 45g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 1291mg | Potassium: 868mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2729IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 2mg