Spinach & Artichoke Chicken

Caregory : Dinner Ideas

Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.


    • 1 (10 ounce) package frozen spinach, thawed

    • ½ cup chopped canned artichoke hearts, rinsed

    • ½ cup shredded Monterey Jack cheese

    • 2 ounces reduced-fat cream cheese, softened

    • 2 tablespoons mayonnaise

    • 1 tablespoon minced shallot

    • 1 large clove garlic, grated

    • 1 pound chicken cutlets

    • ½ teaspoon ground pepper

    • ⅛ teaspoon salt

    • 2 tablespoons extra-virgin olive oil

    • 3 tablespoons grated Parmesan


    1. Preheat broiler to high.

    2. Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese, mayonnaise, shallot and garlic. Stir to combine.

    3. Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other broiler-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.

    4. Top the chicken with the spinach mixture. Sprinkle evenly with Parmesan. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is beginning to brown and warmed throughout, 2 to 3 minutes.


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