Spinach And Artichoke Chicken Piccata Recipes

SPINACH & ARTICHOKE CHICKEN

Steps:

• 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, about 6 minutes per side. Remove chicken from skillet.
• Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
• Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
• Serve chicken warm with sauce.

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

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.

SPINACH ARTICHOKE CHICKEN

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.

SPINACH AND ARTICHOKE CHICKEN

Steps:

• Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
• Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
• Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
• Serve hot and ENJOY!

CHICKEN PICCATA WITH ARTICHOKE HEARTS

Steps:

• Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
• Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!