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Super Easy One Pan Creamy Spinach Artichoke Chicken

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Super Easy One Pan Creamy Spinach Artichoke Chicken

IngredientsUS Customary – Metric

  • 3 tbsp olive oil – divided
  • 6 boneless skinless chicken breasts – pounded to equal thickness
  • salt + pepper – to season
  • 2 tbsp dried Italian seasoning
  • 3 tbsp butter – divided
  • 2 shallots – minced
  • 4 cloves garlic – minced
  • 2 (15 ounce) cans artichoke hearts – drained and roughly chopped
  • 4 ounces fresh baby spinach
  • 1/2 cup low-sodium chicken broth – or water
  • 1.5 cup half-and-half – plus more as needed
  • 1/4 cup Parmesan – shredded
  • 1/2 cup mozzarella – shredded
  • Fresh parsley – to garnish

Instructions

  1. Prepare the chicken – Transfer chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt pepper and Italian seasoning mixing well to coat the entire surface of each chicken breast.
  2. Cook the chicken – Heat a large skillet over medium-high heat. When the pan is hot drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches if needed (it took me two rounds to cook the 6 chicken breasts) to cook the chicken until golden approximately 5-6 minutes per side (or until nearly cooked through (see notes)). Remove chicken from the skillet and set aside.
  3. Make the Sauce РReturn the skillet to medium heat. Add the butter and shallots and saut̩ for 2-3 minutes stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts fresh spinach and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella.
  4. Return the chicken – Finally return the chicken back to the skillet. Reduce heat if needed to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so.
  5. Garnish and serve – Sprinkle with the shredded Parmesan cheese and additional salt and pepper to taste. Garnish with fresh chopped parsley if desired.

This article and recipe adapted from this site

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