Spinach and Artichoke Chicken
Spinach Artichoke Chicken will be your new favorite dinner! Pan-seared chicken breasts in a creamy spinach and artichoke sauce that’s creamy, delicious and only takes 30 minutes to make.
Ingredients
- 3 lbs boneless skinless chicken breast- this is about 4-5 chicken breasts
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon lemon pepper
- ½ onion- finely chopped medium
- 2 shallots
- ½ cup water
- 1 ½ cup cream
- 1 cup parmesan cheese
- 1 can Artichoke Hearts
- 4 cups Fresh Spinach (about 4 cups) coarsely chopped
- 1 tablespoon better than bouillon
Instructions
- First, pan fry the chicken breast until golden brown on both sides then remove it from the cask iron skillet and set aside.
- Once the chicken is removed, on medium heat add butter, garlic and shallots to the skillet. Cook for 3-5 minutes until caramelized.
- Add in the artichokes and water or chicken stock if using ( I used water and Better than Bouillon).
- Lastly, throw in the heavy cream and spinach. Mix everything together!
- Cook the chicken for 10 minutes. Covered halfway for 7 minutes and 3 minutes uncovered. Check the chicken with a thermometer to ensure that it is cooked all the way at a record of 165˚.
- Serve with your favorite vegetables and enjoy !
Video
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