Spinach and Artichoke Chicken
Share
Spinach and Artichoke Chicken
Category
Meat and Poultry
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 6 chicken breasts
- Kosher salt and fresh ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2 cups baby spinach
- 1 (13 oz) can of artichoke hearts, chopped
- 1/2 cup sliced roasted red pepper
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 1 cup half and half
- 3/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Directions
- Season chicken all over with salt, pepper and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side, remove chicken from skillet.
- Add remaining olive oil to the skillet and stir in garlic and cook for 30 seconds until fragrant. Stir in baby spinach, artichokes and red peppers. Cook until spinach begins to wilt. Add half-and-half and bring the mixture to a simmer. Stir in mozzarella and Parmesan. Season with salt and pepper.
- Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through about 5 minutes. Remove from heat. Serve chicken warm with sauce.
Recipe Note
To save on time, after browning the chicken breasts, finish cooking in a 350-degree oven. Adapted from delish.com