If you’re looking for a quick and comforting dinner, this Creamy One-Pot Chicken Spinach Artichoke Pasta is a must-try. Packed with tender chicken, fresh spinach, and tangy artichokes, it combines the best of creamy pasta and a classic dip. Perfect for any night of the week, this dish is both delicious and simple to make, saving you time and effort with its one-pot magic. Enjoy the rich flavors and creamy texture that make this meal a family favorite.
Steps
- Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat olive oil in a skillet over medium-high heat. Add the floured chicken cutlets and cook for 5-8 minutes per side until they are golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the light butter, then add the parsley and garlic, cooking until the garlic is fragrant, about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to add flavor.
- Stir in the light cream cheese and sour cream or yogurt, whisking until the mixture becomes smooth and creamy.
- Add the grated Parmesan cheese, seasoning with additional salt and pepper to taste.
- Incorporate the spinach and artichokes, cooking until the spinach is wilted.
- Return the chicken to the skillet, spooning the sauce over the cutlets to coat them thoroughly.
- Reduce the heat and let the dish cook for another 2 minutes, allowing the sauce to fully cover the chicken before removing from heat.
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts, pounded and sliced into thin cutlets
- 1/4 cup all-purpose flour (or gluten-free/almond flour as alternatives)
- 1 teaspoon olive oil
- 2 cups fresh baby spinach, chopped
- 1 (14 oz.) can of artichoke hearts in water, drained and quartered
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tablespoons light butter
- 1/2 cup low-sodium chicken broth
- 1/2 cup light sour cream or non-fat plain yogurt
- 4 oz. light cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
Nutritional Values
Calories: 928 | Total Fat: 56g | Saturated Fat: 28g | Carbohydrates: 68g | Net Carbohydrates: 48g | Fiber: 20g | Sugar: 12g | Protein: 144g
FAQ
- Can I prepare One Pot Creamy Spinach Artichoke Chicken in advance?
- Yes, you can prepare this dish in advance. However, keep in mind that the texture of the sauce might change slightly when reheated, especially if it contains light cream cheese and sour cream.
- What can I use as a substitute for chicken in this recipe?
- If you’re looking to substitute chicken, consider using turkey cutlets or a vegetarian option like tofu. Just be sure to adjust the cooking times accordingly.
- Is there a way to make this dish dairy-free?
- To make this dish dairy-free, you can substitute the light cream cheese and sour cream with dairy-free alternatives, such as coconut cream or a plant-based yogurt.
- Can I use frozen spinach instead of fresh spinach?
- Yes, frozen spinach can be used. Ensure it’s fully thawed and any excess liquid is drained before adding it to the skillet.
- How can I reduce the carbohydrate content in this meal?
- To lower the carbohydrate content, you can use almond flour instead of all-purpose flour for coating the chicken. Additionally, serving it with a low-carb side like cauliflower rice can help.
Tips
- Ensure Even Cooking: Pound the chicken breasts to an even thickness before slicing them into cutlets. This will help them cook uniformly and achieve a consistent golden brown sear.
- Use the Right Flour: Coating the chicken in flour before searing contributes to a rich browning effect. Consider using gluten-free or almond flour for a low-carb alternative.
- Drain Ingredients Thoroughly: If using frozen spinach, let it thaw completely and drain excess liquid. Similarly, ensure artichoke hearts are well-drained to prevent a watery sauce.
- Enhance Flavor with Browning: After removing the chicken, deglaze the pan with chicken broth to incorporate all the flavorful bits into the sauce, enhancing the overall taste of the dish.
Equipment
- Skillet: A high-quality non-stick skillet or frying pan for cooking the chicken and sauce.
- Non-stick Cooking Spray: If you don’t already have this at home, it can help achieve the golden brown color on the chicken.
- Whisk: To ensure the sauce is smooth and well-mixed.
