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- 2 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/2 cup Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese You need chicken breasts for the main protein. They are tasty and filling. Spinach and artichokes add nutrition and flavor. Cream cheese and Greek yogurt make the dish creamy and rich. The cheese blend of mozzarella and Parmesan gives it a perfect finish. - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 teaspoon dried oregano - Salt and freshly ground black pepper, to taste Olive oil is your base for cooking. It helps brown the chicken. Garlic adds a nice aroma and flavor. Oregano gives a bit of earthiness. Salt and pepper enhance all the tastes, so don't skip them! - Fresh parsley, chopped, for garnish Fresh parsley brightens the dish. It adds color and a hint of freshness. Just sprinkle it on top before serving for a lovely touch. {{ingredient_image_2}} - Seasoning chicken breasts First, I season the chicken breasts. I use salt, pepper, and dried oregano. This adds great flavor. Season both sides well. - Cooking chicken in the skillet I heat olive oil in a large skillet on medium heat. Once it's hot, I add the chicken. I cook it for about 6-7 minutes on each side. The chicken should be golden-brown and fully cooked. - Sautéing garlic After the chicken cooks, I remove it from the skillet. In the same skillet, I add minced garlic. I sauté it for about 1 minute until it’s fragrant and lightly golden. - Combining cream cheese and Greek yogurt Next, I lower the heat to medium-low. I add softened cream cheese and Greek yogurt to the skillet. I stir them together until they melt and form a smooth sauce. - Adding spinach and artichokes After the creamy base is ready, I add chopped spinach and artichoke hearts. I stir until the spinach wilts and mixes in well. - Mixing in cheeses and returning chicken Finally, I sprinkle shredded mozzarella and Parmesan cheese into the skillet. I mix well until melted. I then return the chicken to the skillet, spooning the sauce over it. I let it simmer for 2-3 minutes to warm the chicken through. - Ensuring juicy chicken: Start with fresh, high-quality chicken breasts. Season them well before cooking. Cook on medium heat. This helps prevent overcooking. Always aim for a golden crust. - Perfecting the creamy sauce: Use room temperature cream cheese for easy mixing. Stir constantly as you add the Greek yogurt. This keeps the sauce smooth and creamy. If it thickens too much, add a splash of chicken broth. - Alternatives for cream cheese and Greek yogurt: Try using sour cream instead of Greek yogurt. For a lighter option, use ricotta cheese in place of cream cheese. - Possible vegetable swaps: You can use kale instead of spinach. If you want a different flavor, try sun-dried tomatoes instead of artichokes. - Side dishes to complement the skillet: Serve with a fresh salad or crusty bread. Roasted vegetables are a great choice too. They add color and crunch. - Presentation ideas: For a rustic look, serve directly from the skillet. If plating, spoon the creamy sauce generously over the chicken. Add a sprinkle of parsley for color. Pro Tips Use Fresh Ingredients: For the best flavor and texture, opt for fresh spinach and high-quality artichokes instead of canned when possible. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for optimal juiciness and safety. Add a Zesty Twist: For a kick, consider adding a squeeze of lemon juice or a dash of red pepper flakes to the creamy sauce. Customize Your Cheeses: Feel free to mix in other cheeses like feta or gouda for a unique flavor profile that complements the dish. {{image_4}} For those watching carbs, you can make a low-carb version. Use cauliflower rice instead of pasta. This keeps the dish light but still delicious. If you follow a keto diet, swap the cream cheese for a higher-fat alternative. This will keep your macros in check while enjoying this tasty meal. If you want a vegetarian option, skip the chicken. Use mushrooms or chickpeas as the main protein. They soak up the creamy sauce well. You can also add more veggies like bell peppers or zucchini for extra flavor and nutrition. To boost the flavor, add spices like paprika or cayenne. These give a nice kick to the creamy sauce. Fresh herbs like basil or thyme can brighten the dish too. Just chop them finely and mix them in for a fresh taste. Cheese lovers can have fun with this recipe. Try adding gouda or cheddar for a different cheese blend. Each cheese brings its unique flavor, making your dish extra special. Mixing cheeses can turn a good meal into a great one. You can also bake this dish in the oven. After making the sauce, pour it over the chicken in a baking dish. Bake at 375°F for about 20-25 minutes. This method keeps everything nice and juicy. If you prefer using a slow cooker, you can adapt the recipe easily. Cook the chicken and sauce in the slow cooker on low for 4-6 hours. This makes the chicken tender and full of flavor. Just be sure to add the cheese towards the end to keep it creamy. To store leftovers, let the skillet cool first. Place the chicken in an airtight container. This keeps the chicken fresh for up to three days. You can layer the creamy sauce on top to keep it moist. For best results, cover it tightly. Use glass or plastic containers that seal well. The best methods for reheating skillet chicken are the stovetop or microwave. If using the stovetop, heat it on low. Add a splash of water or broth to prevent drying out. Stir occasionally to heat evenly. For the microwave, cover the dish with a paper towel. Heat in short bursts to keep moisture. Freezing the dish is a great option for meal prep. Allow it to cool completely before freezing. Use freezer-safe containers and leave some space for expansion. This meal can last up to three months in the freezer. To thaw, place it in the fridge overnight. When ready to cook from frozen, use a low heat on the stove. Cover it to help it heat through evenly. Stir often to avoid any dry spots. You can pair creamy spinach artichoke chicken with many tasty sides. Here are some great suggestions: - Crusty bread: Perfect for soaking up the creamy sauce. - Fresh salad: A light green salad adds crunch and freshness. - Roasted vegetables: Carrots, zucchini, or bell peppers work well. - Rice or quinoa: These grains soak up flavors and add heartiness. - Pasta: Serve over your favorite pasta for a filling meal. Yes, you can make this dish ahead of time. Here are some meal prep tips: - Cook the chicken: You can cook the chicken a day in advance. - Prepare the sauce: Make the sauce ahead and store it in the fridge. - Combine before serving: When ready to eat, warm the chicken and sauce together. - Store leftovers: Keep any leftovers in an airtight container for up to three days. To check if the chicken is fully cooked, follow these tips: - Use a meat thermometer: The internal temperature should reach 165°F (75°C). - Cut into the chicken: The meat should be white, not pink. - Juices should run clear: When you cut into the chicken, the juices should not be red or pink. - Check the texture: The chicken should feel firm and not rubbery. This blog post covers a tasty chicken dish with creamy spinach and artichokes. You learned about each ingredient and how to prepare it. We discussed cooking techniques and tips for a juicy meal. There are also ideas for storage, freezing, and serving. Remember, you can adapt this recipe to fit your diet or taste. I hope you feel ready to enjoy this delicious dish tonight!

Creamy Spinach Artichoke Chicken Skillet

A delicious and creamy chicken dish featuring spinach and artichokes, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 0.5 cup cream cheese, softened
  • 0.5 cup Greek yogurt
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 0.5 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. While it warms up, season both sides of the chicken breasts generously with salt, pepper, and the dried oregano.
  • Once the oil is hot, carefully place the chicken in the skillet. Cook for approximately 6-7 minutes on each side, or until the chicken is thoroughly cooked with a lovely golden-brown crust. Once cooked, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, introduce the minced garlic and sauté for about 1 minute, stirring occasionally, until it becomes fragrant and lightly golden.
  • Lower the heat to medium-low, then add the softened cream cheese and Greek yogurt to the skillet. Stir continuously until both ingredients melt together and form a smooth, creamy sauce.
  • Incorporate the chopped spinach and artichoke hearts into the sauce, stirring until the spinach starts to wilt and is fully integrated into the mixture.
  • Sprinkle the shredded mozzarella and grated Parmesan cheese into the skillet, mixing well until the cheeses are fully melted and the sauce becomes incredibly creamy.
  • Return the cooked chicken breasts to the skillet, spooning the luscious creamy mixture generously over each piece. Allow it to simmer together for an additional 2-3 minutes to warm the chicken through.
  • Taste and adjust seasoning with additional salt and pepper if desired. Before serving, garnish the dish with a sprinkle of chopped fresh parsley for a pop of color and freshness.

Notes

Serve in the skillet for a rustic presentation, or plate the chicken and pour the creamy sauce over the top. Pair with a side of crusty bread or a fresh salad for a complete meal!
Keyword artichoke, chicken, creamy, skillet, spinach