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Spinach Artichoke Skillet Chicken

15 INGREDIENTS • 6 STEPS • 1HR

Spinach Artichoke Skillet Chicken

Recipe

5.0

3 ratings
This spinach artichoke skillet chicken is so flavorful yet simple, perfect for dinner. Serve it with your favorite sides or over pasta for a complete meal.
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This spinach artichoke skillet chicken is so flavorful yet simple, perfect for dinner. Serve it with your favorite sides or over pasta for a complete meal.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

1HR

Total Time

$1.95

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
1 dash
Olive Oil
Boneless, Skinless Chicken Thigh
5
Boneless, Skinless Chicken Thighs
Salt
2 pinches
Salt
Ground Black Pepper
2 pinches
Ground Black Pepper
Garlic Powder
2 pinches
Garlic Powder
Onion
1
Onion, diced
Garlic
3 cloves
Garlic, minced
Artichoke Hearts
1 can
(14 oz)
Artichoke Hearts, drained, roughly chopped
Fresh Baby Spinach
90 g
Fresh Baby Spinach
Dijon Mustard
1 Tbsp
Dijon Mustard
White Wine
4 Tbsp
White Wine
Milk
120 mL
Milk
Chicken Stock
4 Tbsp
Chicken Stock
Corn Starch
1 tsp
Corn Starch
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese

Nutrition Per Serving

VIEW ALL
Calories
247
Fat
6.7 g
Protein
26.8 g
Carbs
13.6 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C) and get out a large, oven-safe skillet with deep sides.
step 2
Heat the Olive Oil (1 dash) in the skillet over medium high heat. While it heats up, generously season the Boneless, Skinless Chicken Thighs (5) on both sides with the Salt (2 pinches), Ground Black Pepper (2 pinches) and Garlic Powder (2 pinches). Then brown the chicken for 4 minutes on each side in the skillet and transfer to a plate.
step 2 Heat the Olive Oil (1 dash) in the skillet over medium high heat. While it heats up, generously season the Boneless, Skinless Chicken Thighs (5) on both sides with the Salt (2 pinches), Ground Black Pepper (2 pinches) and Garlic Powder (2 pinches). Then brown the chicken for 4 minutes on each side in the skillet and transfer to a plate.
step 3
Add the Onion (1), Garlic (3 cloves), and Artichoke Hearts (1 can) to the pan. Let them get soft for a minute, then add in Fresh Baby Spinach (90 g) and stir it in to wilt for another minute.
step 4
Stir in the Dijon Mustard (1 Tbsp) and White Wine (4 Tbsp) and let them cook for another minute with everything. Finally, pour in the Milk (120 mL), Chicken Stock (4 Tbsp) and Corn Starch (1 tsp).
step 4 Stir in the Dijon Mustard (1 Tbsp) and White Wine (4 Tbsp) and let them cook for another minute with everything. Finally, pour in the Milk (120 mL), Chicken Stock (4 Tbsp) and Corn Starch (1 tsp).
step 5
Give the sauce and stir, letting it bubble for a minute. Then return the chicken to the pan and let it sit in the sauce for another couple of minutes while you sprinkle the Grated Parmesan Cheese (4 Tbsp) on top.
step 5 Give the sauce and stir, letting it bubble for a minute. Then return the chicken to the pan and let it sit in the sauce for another couple of minutes while you sprinkle the Grated Parmesan Cheese (4 Tbsp) on top.
step 6
Transfer the skillet to the oven and bake for about 25 minutes. When it's done, plate it directly from the skillet and serve with your favorite sides!
step 6 Transfer the skillet to the oven and bake for about 25 minutes. When it's done, plate it directly from the skillet and serve with your favorite sides!
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