Creamy Spinach Artichoke Chicken Skillet
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Skillet meals are the savior of busy weeknights. One pan and a dinner that’s done in under thirty? Yes, please! You can take some chicken breasts and a couple of seasonings and call it a skillet meal, but the true magic is when you bring together a handful of ingredients and end up with something that’s so yummy it sparks cravings almost as soon as you’ve finished washing the skillet. Exhibit A – our Spinach Artichoke Chicken Skillet. It’s easy to make (SO easy) but that creamy sauce is something you won’t soon forget.
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How to Make Artichoke Chicken | Chicken Recipes | Allrecipes.com
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Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.
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BEST CHICKEN PICCATA RECIPE | lemon chicken piccata with artichokes
This is the best chicken piccata recipe I’ve ever made, a classic celebration of springtime with the combination of lemon, chicken, artichokes and capers in a light, incredibly flavorful dish with a glossy saucy finish that pairs perfectly with an equally light grain like quinoa or white rice and a side of springtime asparagus.
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Ree Drummond's Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Your favorite creamy, cheesy dip just became the MAIN course!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spinach Artichoke Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Directions
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.
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Spinach Artichoke Chicken | The Pioneer Woman | Food Network