Spinach-Artichoke Skillet Chicken

Flavorful recipes

Spinach-Artichoke Skillet Chicken paired with Diamond Collection Chardonnay

Cast Iron Skillet filled with spinach-artichoke chicken topped with feta cheese.

  

Ingredients

  • 2 (10-oz) pkg frozen creamed spinach (such as Green Giant)
  • 2 lb boneless, skinless chicken breasts, halved lengthwise
  • ½ tsp pepper
  • ¼ tsp salt
  • 2 Tbsp olive oil
  • 1 red bell pepper, chopped
  • ¼ cup white wine (or use low-sodium chicken broth)
  • 1 (14-oz) can quartered artichoke hearts, drained and coarsely chopped
  • 1 Tbsp chopped fresh dill
  • ½ cup crumbled feta cheese

Instructions

  1. Cook spinach according to package directions.
  2. Meanwhile, sprinkle chicken with pepper and salt. Cook in hot oil, in batches, in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet.
  3. Add bell pepper to skillet; cook 3 to 4 minutes or until tender. Stir in wine; cook 1 to 2 minutes or until almost evaporated, scraping skillet to loosen browned bits.
  4. Stir in spinach, artichokes, and dill. Nestle chicken into spinach mixture; sprinkle with cheese. Cook 1 minute or until thoroughly heated.

Buttery Multigrain Rolls
Side Dish Ingredients

  • 6 (1.8-oz) frozen multigrain dinner rolls (such as Pepperidge Farm)
  • 2 Tbsp butter, softened

Side Dish Instructions

  1. Heat dinner rolls according to package directions. Spread butter over rolls.
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