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:

Quickview
303k Calories
26g Protein
16g Total Fat
9g Carbs
20% Health Score
Limit These
Calories
303k
15%

Fat
16g
25%

  Saturated Fat
7g
46%

Carbohydrates
9g
3%

  Sugar
0.88g
1%

Cholesterol
79mg
26%

Sodium
708mg
31%

Get Enough Of These
Protein
26g
54%

Vitamin K
97µg
93%

Vitamin A
3823IU
76%

Vitamin B3
12mg
61%

Selenium
39µg
57%

Vitamin B6
0.92mg
46%

Phosphorus
274mg
27%

Vitamin C
17mg
21%

Vitamin B5
1mg
17%

Potassium
523mg
15%

Magnesium
51mg
13%

Manganese
0.25mg
13%

Folate
47µg
12%

Vitamin B2
0.2mg
11%

Fiber
2g
9%

Iron
1mg
9%

Calcium
86mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
7%

Zinc
0.92mg
6%

Vitamin B12
0.26µg
4%

Copper
0.08mg
4%

Vitamin D
0.16µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Strawberry and Farm Fresh Blueberry Smoothie

Foodnetwork

Lemony Spinach-Stuffed Chicken Breasts

Taste of Home

Irish Potato Soup

Boulder Locavore

Cotton Candy Cupcakes {Guest Post by The Land of Milk ‘n’ Cookies}

Blahnik Baker

Buttermilk-Herb Biscuits

Betty Crocker