Creamy Spinach Artichoke Chicken Skillet
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Skillet meals are the savior of busy weeknights. One pan and a dinner that’s done in under thirty? Yes, please! You can take some chicken breasts and a couple of seasonings and call it a skillet meal, but the true magic is when you bring together a handful of ingredients and end up with something that’s so yummy it sparks cravings almost as soon as you’ve finished washing the skillet. Exhibit A – our Spinach Artichoke Chicken Skillet. It’s easy to make (SO easy) but that creamy sauce is something you won’t soon forget.
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Ree Drummond's Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Your favorite creamy, cheesy dip just became the MAIN course!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Spinach Artichoke Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Directions
Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
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Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Spinach Artichoke Stuffed Chicken
Spinach Artichoke Stuffed Chicken Breasts is a delicious way to turn a creamy dip into an incredible dinner! With the option of serving it with a ‘no cream’ creamy sauce!
RECIPE HERE:
BEST CHICKEN PICCATA RECIPE | lemon chicken piccata with artichokes
This is the best chicken piccata recipe I’ve ever made, a classic celebration of springtime with the combination of lemon, chicken, artichokes and capers in a light, incredibly flavorful dish with a glossy saucy finish that pairs perfectly with an equally light grain like quinoa or white rice and a side of springtime asparagus.
And did you catch that I'm using my brand new Horl 2 Pro knife sharpener? And having all sorts of fun with it!
#mediterranean diet #mediterranean diet recipe #healthy recipes
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Artichoke chicken bake
A sure-fire way to please the whole family, this chicken and artichoke bake is delicious.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Roasted Lemon Artichoke Chicken
Chicken breast recipes can be dry and boring but not with this one. Roasted artichokes in a lemony sauce combined with spinach for a hearty, healthy and luscious chicken breasts every time.
One skillet lemon artichoke chicken dinner, ready in less than 30 minutes. Add some spinach and tomato for more colors and nutrients, serve with rice and you've got a drool-worthy dinner.
Get the nutritional information, printable recipe, and tips:
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Ingredients
▢3 Tablespoons butter divided.
▢1 pound chicken breast thinly sliced.
▢Salt and pepper.
▢1 pint grape tomato.
▢1 (14 oz) can artichoke, drained.
▢2 cups spinach.
▢1 large garlic clove minced.
▢1 Tablespoon flour.
▢Juice from half a lemon
▢1 cup chicken stock.
Instructions
In a skillet, over medium heat, melt 1 Tablespoon of butter then add chicken breast, season with salt and pepper.
Cook on both sides until browned on the outside, 5-8 minutes on each side. Transfer to a plate and cover.
In the same skillet, melt 1/2 Tablespoon of butter add tomatoes and saute until tomatoes get charred a bit. Transfer the tomato to the plat with the chicken.
Add another 1/2 Tablespoon of butter to the pan then add artichokes and spinach. Sauce over medium heat until spinach is wilted and artichokes begins to brown. Transfer to the plate with the chicken and tomato.
Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 seconds more.
Add lemon juice, stock and stir on low until sauce thickens, about 2 minutes.
Transfer chicken, tomato, spinach and artichokes back to the pan and toss to coat. Adjust seasoning if necessary.
Simmer on low for a minute or so.
Serve hot with rice, pasta or any side you like.
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