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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Spinach and Artichoke Chicken Skillet is a one-pan, 3-step dinner wonder!
Perfect for a busy evening, this flavorful dish is packed with protein from chicken and swimming with plenty of nutrients from veggies for a well-balanced meal loaded with fan-favorite flavors.
To complete this meal, and make it even more comforting, I recommended serving it with pasta or mashed potatoes. Enjoy!
Spinach and Artichoke Chicken Skillet
- Cook time:
- 30min
- Prep time:
- 30min
- Total time:
- 60min
- Servings:
- 6
Ingredients
For the Chicken
- 4 Gerber’s CARE Certified chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. Heinen’s olive oil
For the Sauce
- 2 garlic cloves, minced
- 1 shallot, sliced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. lemon juice
- 1 tsp. Heinen’s onion powder
- 2 cups Heinen’s chicken broth
- 1 jar Heinen’s jarred artichoke hearts, drained
- 4 cups Heinen’s spinach
- 1 cup Heinen’s heavy cream
- Heinen’s grated 24-month aged Parmigiano Reggiano, for serving
Instructions
- Pat the chicken breasts dry. Season both sides with ½ tsp. salt and ½ tsp. black pepper. Heat a large skillet or cast-iron pan over medium heat. Add 2 Tbsp. of Heinen’s olive oil. Cook the chicken for 6-8 minutes per side, or until until golden brown and the internal temperature reaches 165ºF. Remove the chicken from the skillet and set aside. Once cooled, slice.
- In the same skillet, add the minced garlic and sliced shallot over medium-low heat. Cook for 2-3 minutes, until fragrant. Add ½ tsp. salt, ½ tsp. black pepper, 2 Tbsp. lemon juice, 1 tsp. Heinen’s onion powder and 2 cups Heinen’s chicken broth. Bring to a simmer. Let simmer for 4-5 minutes until the sauce is reduced.
- Add 1 jar of Heinen’s jarred artichoke hearts, 4 cups of Heinen’s spinach and 1 cup of Heinen’s heavy cream. Stir well and simmer for 5 minutes. Add the chicken back to the pan.
- Top with Heinen’s grated 24-month aged Parmigiano Reggiano. Serve and enjoy.
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