Today I decided I was going to make PB Turkey Burgers for dinner, which I have already posted. So I went through my picture archive and found this Spinach Artichoke Chicken that I made about a week ago. I hadn’t posted it because I was not happy with my photo, however it was a very yummy and easy dinner, so here it is.
This is a quick and easy 30 min dinner. The sauce cooks up real easy and you can just put it in the oven. I personally love “oven” dinners because you don’t have to watch over them as much. Anyway, Hubby and I really enjoyed this. The recipe below is a guess-tamate, because I did this over a week ago and I made it up as I went. If you want to thicken the sauce just add more cream cheese, if you want it thinner, add more broth. Be sure to taste it, to see if it needs more seasoning, if you want more garlic taste after sauteing the garlic and onions just add some garlic powder.
Spinach Artichoke Chicken 4 servings
- 4 chicken breasts
- Italian seasoning
- 1/4 cup chicken broth
- 2 garlic cloves, minced
- 1/2 onion, minced
- 2 cups baby spinach leaves
- 1/2 can of artichokes in brine
- 3 oz cream cheese
- Parmesan cheese
- olive oil
- salt and pepper
Preheat oven to 350 degrees. Spray a oven safe casserole dish with non-stick olive oil spray.
Heat large skillet to a medium- high heat. Drizzle chicken breast with olive oil and season with Italian seasoning, brown chicken in skillet for about 5 mins. When finished browning, take out of skillet place in casserole dish, set aside.
In the same skillet saute onion and garlic (you may need a little more olive oil) until translucent, add in chicken broth, cream cheese, spinach, artichokes, salt and pepper to taste . Stir until cream cheese blends with broth and spinach starts to wilt.
When ready spread spinach mix over chicken in casserole dish, bake in oven for 30 mins.
Serve hot over orzo pasta, sprinkle with parmesan cheese.
Dinner is done!