Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

Greek anyone! This is a simple dish to serve with a crispy Greek salad.

Source: www.closetcooking.com

Course: Snacks and Sandwiches

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves: 4


  • 1 tablespoon oil*
  • 4 (6 ounce) skinless and boneless chicken breasts pounded thin
  • salt and pepper to taste
  • 2 cloves garlic chopped
  • 14 teaspoon red pepper flakes (optional)
  • 1 cup chicken broth or chicken stock
  • 1 (8 ounce) package reduced fat cream cheese room temperature and cut into cubes
  • 4 cups baby spinach
  • 1 (14 ounce) can artichoke hearts quartered
  • 14 cup parmigiano reggiano (parmesan) cheese grated
  • 14 cup sun dried tomatoes sliced


  1. Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
  2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  3. Add the broth and deglaze the pan.
  4. Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.
  5. Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before enjoying!

Amount Per Serving
Calories: 447
Fat: 17.6g
Cholesterol: 163mg
Sodium: 826mg
Sugar: 5g
Carbohydrate: 18g
Fiber: 6g
Protein: 64.6g

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