Spinach and Artichoke Chicken Parmesan

Cook your entire chicken dinner in 1 cast-iron skillet

Just because this is a quick and easy one-pan dinner doesn’t mean it’s lacking in flavor.

This recipe is courtesy of Prego Farmers’ Market.

2
Servings
382
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 thin-sliced skinless, boneless chicken breast halves, lightly pounded
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon freshly ground black pepper
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 1/2 Cup tomato and garlic sauce, such as Prego Farmers’ Market Roasted Garlic Sauce
  • 2 Ounces baby spinach
  • 2 1/2 Ounces drained marinated artichoke hearts, chopped
  • 1/4 Cup shaved Parmesan

Directions

Season the chicken with the salt and black pepper, and coat with flour.

Heat oil in a skillet set over medium-high heat. Add chicken and cook until browned on both sides. Remove chicken from the skillet. Add the onion to the skillet and cook for 5 minutes, stirring occasionally.

Stir in the sauce, spinach, and artichokes. Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 10 minutes, until the spinach is wilted and the chicken is cooked through. Top with cheese before serving.

Nutritional Facts

Total Fat
14g
20%
Sugar
15g
17%
Saturated Fat
7g
29%
Cholesterol
17mg
6%
Carbohydrate, by difference
52g
40%
Protein
13g
28%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
19mg
25%
Calcium, Ca
82mg
8%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
41µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
116mg
17%
Selenium, Se
14µg
25%
Sodium, Na
692mg
46%
Water
51g
2%
Zinc, Zn
1mg
13%