Spinach and Artichoke Chicken
Spinach and Artichoke Chicken requires about 30 minutes from start to finish. For $2.2 per serving, you get a main course that serves 6. One portion of this dish contains approximately 27g of protein, 16g of fat, and a total of 304 calories. This recipe from Busy But Healthy has 75 fans. Head to the store and pick up all purpose flour, skinless boneless chicken breasts, Salt & Pepper, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 82%. Similar recipes are Spinach Artichoke Chicken, Spinach Artichoke Chicken, and Spinach Artichoke Chicken.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
2 Tbsp gluten-free all purpose flour (or regular all purpose if not gluten-free)
1 14 oz can artichoke hearts, drained, rinsed and chopped
1 Tbsp butter
1 cup frozen spinach
4 garlic cloves, chopped
1 14 oz can light coconut milk
3 Tbsp grated Parmesan cheese
Optional: salt & pepper (as needed)
4 6 oz chicken breasts (boneless, skinless)
Equipment:
frying pan
whisk
microwave
Cooking instruction summary:
In a large skillet, heat to medium high heat. Spray with oil if needed for non stick. Season chicken breasts lightly with salt and pepper (if using).Brown each chicken breast on both sides (about 5-6 minutes per side if thick).Remove from pan and set aside on a plate (they won't be cooked through at this point).In the same skillet, turn down to medium heat, melt the butter, and add in the chopped garlic and let cook for 30 seconds to let the garlic get a bit golden. Then add the flour and whisk until it makes a rue. Let it cook for 30 seconds, then slowly add the can of coconut milk. Keep whisking until the milk mixture is smooth (aside from the chunks of garlic).Let the milk mixture thicken a bit, then add in the parmesan cheese and whisk until its melted in. Sauce will start to thicken. Add in the chopped artichokes, and frozen spinach. I added in my spinach frozen (they were spinach nuggets) and separated it as it melted. If its frozen spinach in a box, you might want to thaw it in the microwave beforehand and squeeze out a bit of the excess liquid and measure out 1 cup.Place the chicken breasts back in the spinach/artichoke mixture and simmer all together with the lid off until the chicken is cooked through. The sauce will thicken a bit more as it simmers...just make sure you keep the lid off or it might get watery.
Step by step:
1. In a large skillet, heat to medium high heat. Spray with oil if needed for non stick. Season chicken breasts lightly with salt and pepper (if using).Brown each chicken breast on both sides (about 5-6 minutes per side if thick).
2. Remove from pan and set aside on a plate (they won't be cooked through at this point).In the same skillet, turn down to medium heat, melt the butter, and add in the chopped garlic and let cook for 30 seconds to let the garlic get a bit golden. Then add the flour and whisk until it makes a rue.
3. Let it cook for 30 seconds, then slowly add the can of coconut milk. Keep whisking until the milk mixture is smooth (aside from the chunks of garlic).
4. Let the milk mixture thicken a bit, then add in the parmesan cheese and whisk until its melted in. Sauce will start to thicken.
5. Add in the chopped artichokes, and frozen spinach. I added in my spinach frozen (they were spinach nuggets) and separated it as it melted. If its frozen spinach in a box, you might want to thaw it in the microwave beforehand and squeeze out a bit of the excess liquid and measure out 1 cup.
6. Place the chicken breasts back in the spinach/artichoke mixture and simmer all together with the lid off until the chicken is cooked through. The sauce will thicken a bit more as it simmers...just make sure you keep the lid off or it might get watery.
Nutrition Information:
covered percent of daily need
