CREAMY TUSCAN CHICKEN WITH SPINACH AND ARTICHOKES
Creamy Tuscan Chicken with Spinach, Artichokes, Sun-Dried Tomatoes and Capers. The chicken is coated with Italian seasoning, is quickly pan-seared and then covered in a delicious garlic cream sauce. The chicken breasts are moist and tender. This family weeknight dinner is ready in just 30 minutes!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
- Heat the large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil.
- When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.
- Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat.
- Remove the chicken from the skillet.
- To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
- Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
- To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.
- Add cooked chicken to the skillet with the cream sauce.
- Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through.
- Season with salt, if needed.
Nutrition Facts : Calories 723 kcal, Carbohydrate 25 g, Protein 56 g, Fat 45 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 226 mg, Sodium 1022 mg, Fiber 7 g, Sugar 12 g, UnsaturatedFat 16 g, ServingSize 1 serving
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.
CREAMY TUSCAN CHICKEN RECIPE BY TASTY
Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'
Provided by Alvin Zhou
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken all over with salt and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
- Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
- Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
- Add the heavy cream, salt, and pepper, bringing to a boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Enjoy!
Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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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TUSCAN CHICKEN WITH SPINACH, TOMATOES AND ARTICHOKES
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- Season both sides of chicken with salt, pepper, paprika and thyme. Heat olive and coconut oils in a large skillet over medium-high heat until oil is shimmering. Carefully place chicken thighs in skillet and cook 5-6 minutes per side, depending on the thickness, or until chicken is browned and firm. Transfer to a plate.
- Clean out your pan if it has any burnt residue, then return to medium heat. You should still have some leftover oil in the pan, and browned bits will add a lot of flavor to your sauce. But if it is very dry, add another tablespoonful or so of oil.
- When hot, add onion. Sauté until soft, stirring occasionally, for 6-8 minutes. If the onion looks like it will stick, deglaze the pan with a little water and stir up the brown bits. Add garlic and cook, stirring constantly until fragrant, about 30-60 seconds.
- Pour in the coconut cream; stir well and bring to a simmer. Add the spinach and tomatoes and simmer for about 5 minutes, then stir in artichoke hearts, lemon juice and nutritional yeast. Simmer until flavors are well combined and the sauce has slightly thickened, about 5 minutes. Add the chicken and simmer until it is done, about another 10 minutes.
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