SPINACH & ARTICHOKE CHICKEN
Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.
Provided by Adam Dolge
Categories Healthy Chicken Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.
- Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
- Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.
Nutrition Facts : Calories 366 calories, Carbohydrate 6 g, Cholesterol 108 mg, Fat 23 g, Fiber 3 g, Protein 33 g, SaturatedFat 7 g, Sodium 449 mg, Sugar 1 g
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
SPINACH ARTICHOKE CHICKEN (CORDON BLEU STYLE)
I came up with this gem while trying to figure out a way to use up some leftover spinach artichoke dip. My mom says I should enter it into a contest! DH said it was his new favorite meal. The trick to making this a quick easy recipe is to have the butcher pound the meat flat for you :)
Provided by piranhabriana
Categories < 60 Mins
Time 1h
Yield 8 chicken rolls, 8 serving(s)
Number Of Ingredients 11
Steps:
- For the filling, in a small bowl, mix together cream cheese through artichokes.
- Cover a dinner plate with some of the dried breadcrumbs and press one side of the chicken only into it.
- Scoop 1/8 of the filling onto the unbreaded side of the chicken and roll up.
- If you are using the bacon, wrap a slice of bacon around the chicken and secure the whole thing together with a toothpick (or 2).
- Spray a very large (or 2 regular) baking dishes with nonstick cooking spray.
- Place the chicken rolls so they are not touching either each other or the sides of the dish.
- Bake uncovered at 350 for 40-45 minutes.
Nutrition Facts : Calories 264.3, Fat 7.4, SaturatedFat 3.7, Cholesterol 84.5, Sodium 410.6, Carbohydrate 14, Fiber 2.6, Sugar 1.4, Protein 34.4
KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
SPINACH ARTICHOKE CHICKEN BREASTS
I adapted this from a recipe from the "add a pinch" website. Moist chicken breasts with an artichoke and spinach topping. Easy to put together quickly. If you don't have Gruyere cheese you could substitute any other cheese you like: cheddar, mozzarella, etc.
Provided by xtine
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375º F.
- Grease a baking dish (I use olive oil).
- I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to.
- Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides).
- Bake the chicken for 15 minutes.
- Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible.
- Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere.
- After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 612, Fat 36.3, SaturatedFat 12.7, Cholesterol 141.1, Sodium 699.6, Carbohydrate 24.5, Fiber 10.7, Sugar 3.6, Protein 49.3
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