Quick Chicken Spinach Skillet Recipes

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QUICK CHICKEN-SPINACH SKILLET



Quick Chicken-Spinach Skillet image

Take the time and effort out of cooking tonight with our Quick Chicken-Spinach Skillet. Served on a bed of hot brown rice, our Quick Chicken-Spinach Skillet is full of delicious flavor and takes less than an hour to throw together.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 large boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 tsp. oil
8 cups loosely packed spinach leaves
2 cups hot cooked long-grain brown rice

Steps:

  • Cut chicken breasts horizontally in half; pound to 1/4-inch thickness. Combine tomatoes and 3 Tbsp. dressing.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until done (165°F), drizzling with remaining dressing for the last minute. Transfer to platter; cover to keep warm.
  • Add tomato mixture to skillet; bring just to boil, stirring frequently. Add spinach; cook on medium heat 2 to 3 min. or just until spinach starts to wilt, stirring constantly.
  • Spoon spinach mixture over chicken. Serve with rice.

Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

SPINACH AND CHICKEN SKILLET



Spinach and Chicken Skillet image

Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 8

6 boneless skinless chicken breasts (1 3/4 lb)
1 cup fat-free (skim) milk
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 medium onion, chopped (1/2 cup)
1 bag (10 oz) washed fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.
  • Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when center of thickest part is cut (170°F). Remove chicken from skillet; keep warm.
  • Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

Nutrition Facts : Calories 165, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET



Creamy Spinach and Artichoke Chicken Skillet image

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

1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 5-ounce package baby spinach (about 4 cups)
One 14-ounce can artichoke hearts, drained and quartered
Steamed rice, for serving

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.

SAUCY CHICKEN & SPINACH SKILLET



Saucy Chicken & Spinach Skillet image

Chicken comes out extra tender after a skillet-simmer with a zesty marinara sauce, garlic and olive oil. They'll never believe you made it in minutes.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 lb. linguine, uncooked
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
4 cloves garlic, minced
1 Tbsp. olive oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (6 oz.) baby spinach leaves
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken and garlic in hot oil in large deep skillet or Dutch oven on medium-high heat 3 min. or until chicken is no longer pink. Add sauce; simmer on medium-low heat 8 to 10 min. or until chicken is done, stirring occasionally. Add spinach; cook 1 min. or just until wilted, stirring frequently.
  • Drain pasta. Serve topped with chicken mixture and cheese.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

CREAMY CHICKEN AND SPINACH POTATO SKILLET



Creamy Chicken and Spinach Potato Skillet image

Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

4 slices bacon, cut in 1/4-inch pieces
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onions
1/4 teaspoon ground pepper
2 teaspoons chopped garlic
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups water
4 oz (half of 8-oz package) cream cheese, cubed and softened
2 cups baby spinach

Steps:

  • Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
  • Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
  • Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
  • Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

ITALIAN SPINACH AND CHICKEN SKILLET



Italian Spinach and Chicken Skillet image

"This is a flavorful entrée that is hearty enough to be a one-dish meal. My husband and my 2-year old both love it, even with the spinach mixed in!" Sarah Newman - Brooklyn Center, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. , Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 389 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 821mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 7g fiber), Protein 35g protein.

QUICK SKILLET CHICKEN



Quick Skillet Chicken image

Our teenagers' many activities keep me going right up until dinnertime. So I welcome foods like this that can be made in a hurry. Plus it's a great way to use leftover chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

3 cups diced cooked chicken
1 large egg, lightly beaten
1/2 cup crushed saltines
1/2 cup ground almonds
1/2 teaspoon salt
3 tablespoons butter
1 cup sliced celery
2 medium tomatoes, cut into thin wedges
1/2 medium green pepper, julienned
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup water
1/2 cup lemon juice
1 can (6 ounces) pineapple juice
2 tablespoons soy sauce
Hot cooked rice
Chow mein noodles

Steps:

  • In a large bowl, combine chicken and egg. Add the saltines, almonds and salt; toss well. , In a large skillet over medium heat, cook and stir chicken mixture in butter for 10 minutes, stirring occasionally. Add vegetables; saute for 2-3 minutes or until vegetables are crisp-tender. Remove from the heat and set aside. , In a large saucepan, combine sugar and cornstarch; stir in the water, juices and soy sauce until smooth. Bring to a boil over medium heat; cook for 1 minute or until thickened. Pour over chicken and vegetable mixture; heat through. Serve with rice and chow mein noodles.

Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 720mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 25g protein.

SPINACH & CHICKEN SKILLET



Spinach & Chicken Skillet image

Savory dish that I found in Betty Crocker Quick fixes, doesn't have a lot of calories or calories from fat....gotta love it....try it

Provided by Chef Diva Divine

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1 cup 2% low-fat milk
1/2 cup chicken broth
1/2 cup onion (chopped)
10 ounces fresh spinach (washed or chopped)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
2 cups brown rice

Steps:

  • Cook chicken for 2 minutes on each side in 12" nonstick skillet over medium heat; reduce heat to medium-low.
  • Stir in milk, broth & onion. Cook about 5 minutess, turning chicken occasionally, until onion is tender.
  • Stir in spinach. Cook 3-4 minutes, stirring occasionally, until spinach is completely wilted & juice of chicken is clear when center of thickest part is cut. Remove chicken from skillet and keep warm.
  • Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper, & nutmeg. Serve chicken over spinach all on a bed of rice. Taste with additional pepper if desired.

Nutrition Facts : Calories 400.5, Fat 4.4, SaturatedFat 1.4, Cholesterol 71.7, Sodium 590.6, Carbohydrate 53.1, Fiber 3.6, Sugar 3.5, Protein 35.5

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