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May 5, 2016

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Chicken with Sun-dried tomatoes, artichokes and spinach


As I do often, I tried another recipe from the blog “Closet Cooking” and wasn’t disappointed!  It’s a chicken recipe that’s all cooked in one skillet and includes two of my favorite things: sun-dried tomatoes and artichokes.  Throw in fresh spinach and some cream cheese and you’ve got a decadent, delicious and quick dinner!


Chicken with Sun-dried tomatoes, artichokes and spinach

Steamed asparagus

Chicken with sun-dried tomatoes, artichokes and spinach

1 TBSP oil (extra virgin olive oil or use the oil from the sun-dried tomatoes)

4 (6 oz) skinless and boneless chicken breasts, pounded thin

salt and pepper to taste

2 cloves garlic, chopped

1/4 tsp red pepper flakes

1 cup chicken broth

1 (8 oz) package reduced fat cream cheese, room temperature and cut into cubes

4 cups baby spinach

1 (14 oz) can artichoke hearts, quartered

1/4 cup parmigiano reggiano (parmesan) cheese, grated

1/4 cup sun dried tomatoes, sliced








Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.




Add the garlic and red pepper flakes to the pan and saute until fragrant, about a minute.

Add the broth and deglaze the pan.

Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.


Add the spinach, artichokes, parmesan and sundried tomatoes and cook until the spinach has melted before adding the chicken and enjoying!



Heat thoroughly ~2-3 minutes and serve.


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