Artichoke Spinach Skillet Chicken

Artichoke Spinach Skillet Chicken | #Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked #Milliondollarspaghetticrockpot #Pregospaghettirecipe #Nocarbdiets #Cookingrecipes #Lowcarbeating #Dinnerrecipes #Ketorecipes #Lowcarbdinner


  • salt Freshly ground black pepper
  • 1/2 c. Fire Roasted Diced Tomatoes
  • 1 c. half-and-half
  • 1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
  • 1/2 tsp. dried oregano
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 2 c. fresh baby spinach
  • 1 (13.75-oz.) jar artichoke hearts, drained and chopped
  • 2 tbsp. extra-virgin olive oil
  • 2-4 chicken breasts


  1. 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 brown, about 6 minutes per side.
  2. Remove chicken from skillet.
  3. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
  4. Artichoke Spinach Skillet Chicken
  5. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
  6. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
  7. Serve chicken warm with sauce.
  8. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.

recipe adapted >>>>>  here