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Spinach Artichoke Chicken

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 662kcal

Ingredients

  • 1 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Extra-virgin olive oil
  • 3 cloves Garlic minced
  • 1 Shallot minced
  • 1 cup Artichoke hearts chopped
  • 4 cups Baby spinach
  • 2 cups Heavy cream
  • 3 tbsp Parmesan cheese grated
  • 1 tsp Fresh parsley
  • 4 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • Season the chicken on both sides with salt and pepper.
  • Heat half of the oil in a non-stick pan over medium-high heat. Cook chicken breasts on both sides until golden brown then set aside.
  • Add the remaining oil to the pan along with the garlic and shallots. Sauté until golden brown, then add the artichokes and spinach, then sauté for another 2 minutes.
  • Add the cream and bring to a simmer. Return the chicken to the pan and continue to simmer until the cream reduces and thickens.
  • Once the sauce is creamy, remove from the heat and mix in the parmesan cheese.
  • Serve with crusty bread and garnish with parsley.

Nutrition

Calories: 662kcal | Carbohydrates: 11g | Protein: 30g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 238mg | Sodium: 750mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4626IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 1mg