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Spinach Artichoke Skillet Chicken
Recipe

15 INGREDIENTS • 6 STEPS • 1HR

Spinach Artichoke Skillet Chicken

5
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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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/
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.
1HR
Total Time
$1.95
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 dash
Salt
2 pinches
Garlic Powder
2 pinches
McCormick® 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
3 cups
Fresh Baby Spinach
Dijon Mustard
1 Tbsp
Dijon Mustard
White Wine
1/4 cup
White Wine
Milk
1/2 cup
Chicken Stock
1/4 cup
Chicken Stock
Nutrition Per Serving
VIEW ALL
Calories
247
Fat
6.7 g
Protein
26.8 g
Carbs
13.6 g
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Spinach Artichoke Skillet Chicken
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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 InstructionsHide images
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 McCormick® 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 McCormick® 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 (3 cups) and stir it in to wilt for another minute.
step 4
Stir in the Dijon Mustard (1 Tbsp) and White Wine (1/4 cup) and let them cook for another minute with everything. Finally, pour in the Milk (1/2 cup), Chicken Stock (1/4 cup) and Corn Starch (1 tsp).
step 4 Stir in the Dijon Mustard (1 Tbsp) and White Wine (1/4 cup) and let them cook for another minute with everything. Finally, pour in the Milk (1/2 cup), Chicken Stock (1/4 cup) 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 (1/4 cup) 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 (1/4 cup) 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!
Tags
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American
Chicken
Date Night
Shellfish-Free
Dinner
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