Spinach Artichoke Chicken Food

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KETO SPINACH-ARTICHOKE CHICKEN

2019-06-14



Keto Spinach-Artichoke Chicken image

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

Ingredients:

  • ½ (10 ounce) package frozen spinach
  • 1 (4 ounce) package cream cheese, softened
  • ½ (14 ounce) can quartered artichoke hearts, drained and chopped
  • ¼ cup shredded Parmesan cheese
  • ¼ cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 4 (8 ounce) boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • ½ cup shredded mozzarella cheese

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

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

2022-06-15



Creamy Spinach and Artichoke Chicken Skillet image

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

Ingredients:

  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Four 6-ounce boneless, skinless chicken breasts
  • 4 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, cut into chunks
  • 1 cup half-and-half
  • One 5-ounce package baby spinach (about 4 cups)
  • One 14-ounce can artichoke hearts, drained and quartered
  • Steamed rice, for serving

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.

ARTICHOKE & SPINACH CHICKEN CASSEROLE

2022-06-15



Artichoke & Spinach Chicken Casserole image

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 20

Ingredients:

  • 3 cups uncooked bow tie pasta
  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons grated Parmesan cheese
  • TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

Top Asked Questions

  1. How do you cook spinach artichoke chicken?
    This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it's great with pasta too! Drizzle the chicken breasts with olive oil and season generously with salt and pepper. Heat a large frying pan over medium-high heat then add the chicken.
  2. What is the best spinach and artichoke salad recipe?
    Preheat oven to 375ºF. Prepare a baking sheet by lining it with parchment paper or spraying on cooking spray. In a large skillet saute garlic in olive oil. Add fresh spinach, salt, and pepper. Cook until spinach wilts. Add cream cheese and artichokes and stir until smooth and creamy.
  3. How to make chicken parmesan with artichokes?
    Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.
  4. Is Spinach and artichoke chicken healthy?
    This Skinny Spinach & Artichoke Chicken turns your favorite indulgent dip into a healthy meal with all the rich, creamy, cheesy taste you love. Preheat oven to 375 degrees.

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