3.5
8 ratings

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
683
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
21g
33%
Sugar
4g
N/A
Saturated Fat
5g
25%
Cholesterol
208mg
69%
Protein
76g
100%
Carbs
49g
16%
Vitamin A
181µg
20%
Vitamin B12
0.7µg
12.3%
Vitamin B6
4mg
100%
Vitamin C
44mg
73%
Vitamin E
3mg
16%
Vitamin K
144µg
100%
Calcium
408mg
41%
Fiber
5g
20%
Folate (food)
96µg
N/A
Folate equivalent (total)
117µg
29%
Folic acid
12µg
N/A
Iron
5mg
30%
Magnesium
138mg
34%
Monounsaturated
8g
N/A
Niacin (B3)
28mg
100%
Phosphorus
872mg
100%
Polyunsaturated
2g
N/A
Potassium
1579mg
45%
Riboflavin (B2)
0.7mg
44%
Sodium
761mg
32%
Thiamin (B1)
0.6mg
38.3%
Trans
0.4g
N/A
Zinc
4mg
25%
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