Perfectly Imperfect, Vintage

Monday, March 12, 2018

Spinach and Artichoke Chicken

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Spinach and Artichoke Chicken

prep time: 30 MINScook time: 20 MINStotal time: 50 mins
Fresh baby spinach, roasted peppers with artichoke hearts for chicken lovers.


1/2 cup extra-virgin olive oil
6 chicken breasts - boneless and skinless
Kosher salt
Freshly ground black pepper
1/2 tsp. each dried oregano, basil, and parsley
3 tbsp. butter
3 cloves garlic, minced
2 cups. baby spinach
1 can artichoke hearts, chopped in half
1 large sliced roasted red pepper
3/4 cup shredded mozzarella


Season chicken all over with salt, pepper, and herbs. In a large skillet over medium-high heat, heat 3 tbsp. olive oil. Add chicken and cook until golden. About 6 minutes per side. Remove the chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes, and red peppers and cook until spinach starts to wilt. Add the remaining olive oil and bring mixture to a simmer. 
Return chicken to skillet making sure the chicken is completely cooked. About 5 minutes more. Remove from heat.

Top with shredded mozzarella and serve with white rice.


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