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
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.