Skillet Chicken Artichoke Spinach recipe is made with simple, clean ingredients in one pan and is ready in under 30 minutes and under 300 calories per serving.
Can we talk about talk show hosts?
Now let me start off by saying, that I never watch daytime TV. If my TV is on during the day I am usually watching something on Netflix.
But, last week the hubby and I went on a week vacation for our honeymoon and after a day in the sun we would head up to the room late in the afternoon to take a break before getting ready to head out to dinner, and it seemed like every time my husband would turn on the TV it would be to some talk show.
What is it will talk show hosts? They are all the same. Vein and mean. I just don’t see the allure of watching someone who likes themselves a little too much, talk down and analyze the people they bring on their show.
Is it just me that feels this way?
After a week away, I was happy to jump back in the kitchen and work on some healthy easy one pot recipes.
We had a couple amazing dinners on our vacation and one was a chicken, spinach and artichoke dish. I did my best to recreate the flavors, but made it more family friendly.
WHY YOU WANT TO MAKE THIS ONE SKILLET CHICKEN ARTICHOKE & SPINACH DINNER RECIPE.
This is such an easy and quick recipe not only to make but also to clean up. Which we all love!
The flavors of artichoke, spinach and goat cheese all atop perfect moist seared chicken will definitely make you think you are eating at a gourmet Italian restaurant.
You can add more spinach if you like. Remember it may look like a lot when you add it to your skillet, but once it starts to wilt it won’t look like much.
- 1 lb boneless skinless chicken tenders
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried Italian Seasoning
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 5 ounces artichoke in oil, drained and roughly chopped into 1” pieces
- 4-5 cups fresh spinach
- 1/4 cup dry white wine
- 1/2 cup low sodium chicken stock
- 4.5 ounces goat cheese, crumbled
- Season chicken on both sides with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large heavy skillet {I used cast iron} over medium-high heat and sear chicken about 2 minutes on each side, or until golden. Lower heat to medium-low, add white wine, and chicken stock, use a wooden spoon to scrape the bottom of the pan knocking loose and brown bits. Cover pan and cook chicken fro 15 minutes, or until internal temperature is 165°.
- Add the artichoke hearts and spinach to chicken. Stir until spinach starts to wilt. You can cover pan if the spinach won’t wilt.
- Once spinach wilts, top with goat cheese, remove from heat and serve.
Cilantro Lime Roasted Chicken
Braised Radishes with Shallots and Goat Cheese
Immune Boosting Super Green Mushroom Orzo Soup
IMMUNE BOOSTING LEMON CHICKEN RICE SOUP
Ha, I can’t even watch talk shows for that reason. So vain.
LOVE this dinner…putting it on our menu.
Thanks Aimee! 🙂