Spinach and Artichoke Chicken

I am always thinking of new recipes to try out.  I was initially thinking of chicken piccata, so that dish was my inspiration.  I decided to use artichoke and spinach with a white wine flavor.  So I cooked the chicken just like one would when making chicken piccata.  Instead of adding lemon and capers, I added spinach and artichoke hearts!  I absolutely love artichoke.  I usually make this dish for dinner on a Sunday evening or make it in preparation for a busy week.  One week, I packed a portion for myself every day for lunch.  I love this recipe because it is healthy and full of flavor at the same time!  Spinach and artichoke both go so well together.  You will not forget this dish!


Serves: 6

  • 1 pack of thinly sliced chicken breasts or regular chicken breasts sliced in half to create a thinner breast
  • 2 cans artichoke hearts
  • 1 bag spinach leaves
  • 1/2 cup white wine (I used Sauvignon Blanc)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/4 cup whole wheat flour
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • 1 teaspoon cornstarch

Directions for preparing:

  1. Heat a large skillet over medium-high heat with 1 tablespoon butter and a drizzle of olive oil
  2. Once pan is hot and evenly coated in butter and olive oil
  3. Coat each piece of chicken in flour and put into pan
  4. Season chicken with garlic powder, onion powder, salt, and pepper to your taste
  5. Flip chicken once it’s browned on the first side
  6. Once the second side is browned, reduce heat to low-medium heat and add 1/4 cup white wine to pan and cover
  7. Let simmer for about 5 minutes
  8. Remove chicken from pan and add remaining 1/4 cup white wine and artichoke hearts
  9. Let simmer for about 5 minutes
  10. Mix cornstarch with 1 teaspoon very cold water
  11. Pour into pan slowly while stirring until sauce is thickened
  12. Add spinach and cover the pan to wilt
  13. Add chicken back into pan




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