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Home » Chicken » Spinach & Artichoke Topped Chicken

Spinach & Artichoke Topped Chicken

December 28, 2008 · WCC Administr@tr · 12 Comments

One of my favorite vegetable combinations is spinach and artichoke. It could be in a dip, on a pizza, in a sandwich or better yet, stuffed in pork or chicken… I love how it tastes especially with some cheese mixed in.

This dish is one that involves a spinach and artichoke sauce that is served over a seasoned and baked chicken breast. I came across this recipe for the sauce and used it to top my baked & seasoned chicken… yum!

Spinach & Artichoke Topped Chicken
recipe inspired by Rachel Ray’s Spinach-Artichoke Cheesy Tortellini
from Express Lane Mealsdsc00421-8602025

For Chicken:
4-6 boneless skinless chicken breasts
salt & pepper to taste or seasoning salt
garlic & onion powder to taste

For Sauce:
1/2 10-oz box frozen spinach
1 tablespoon EVOO (extra-virgin olive oil), twice around the pan
1/2 tablespoon unsalted butter
1-2 garlic cloves, chopped
1 small onion, peeled and halved
1 tablespoon all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
pinch of freshly grated nutmeg (eyeball it)
1/2 14 ounce can artichoke hearts in water, drained and chopped
1-2 handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper

For Topping:
1/2 cup panko breadcrumbs for topping
1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese

Preheat oven to 375 degrees.

Prepare your chicken by seasoning it to taste with salt, pepper, seasoning salt, garlic and/or onion powder (however you’d like) Place chicken on baking sheet.

For the sauce, begin by microwaving the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.

Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper. Topped the raw chicken breast with spinach artichoke sauce.

Combine the panko breadcrumbs and cheese for the topping and sprinkle on top of the spinach artichoke sauce.

Bake chicken in preheated oven for 20-25 minutes until juices run clear and chicken is thoroughly cooked.dsc00418-9945624

Chicken

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Comments

  1. Lisa says

    December 29, 2008 at 3:19 pm

    I love this idea so much. Spinach and Artichoke is one of my favorite combos. Way to go!

    Reply
  2. Jaime says

    December 29, 2008 at 3:19 pm

    i love spinach & artichoke too…but i prefer mine in the form of a dip 🙂 this looks like a great weeknight meal though!

    Reply
  3. Mary Ellen says

    December 29, 2008 at 3:19 pm

    YUM! I love spinach and artichoke together. I’ll have to remember this one for girls’ night as my husband doesn’t like artichokes.

    Reply
  4. Kristen616 says

    December 29, 2008 at 4:43 pm

    Oh this just looks SO good. I’m always trying to find new ways to make chicken, I can’t wait to try this! My husband will love it!

    Reply
  5. Stephany says

    December 30, 2008 at 5:25 am

    Ooo that looks incredible. Wonder if I could mock that up with my frozen creamed spinach and frozen artichoke hearts I currently have in the freezer and save some steps.

    DIVINE! And I agree, nothing like Spinach and Artichoke together!

    Reply
  6. Kelly says

    December 30, 2008 at 5:25 am

    This looks amazing Joelen! Great way to make a delicious dip into a legitimate dinner!

    Reply
  7. Michele says

    December 30, 2008 at 5:25 am

    This will be a great change from he normal spinach sauce that I make to top grilled chicken!

    Reply
  8. Peabody says

    December 31, 2008 at 3:03 pm

    Looks delish! This is one way for me to get more chicken (we never eat it for some reason).

    Reply
  9. Anonymous says

    December 31, 2008 at 3:03 pm

    I don’t remember having spinach and artichoke together.. Sounds interesting though

    Reply
  10. Mitzi says

    January 3, 2009 at 2:30 pm

    Looks incredible! I think my 6 yr old step son would love this as well. He seems to like artichoke!

    Reply
  11. BMK says

    January 4, 2009 at 10:54 pm

    What a great idea to combine the sauce for the chicken. This one looks great!

    Reply
  12. Debbie says

    September 8, 2010 at 3:52 am

    Just found this post on google and recognized you from Foodbuzz, yeah! I am making this for dinner this week, thanks!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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