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.

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
Servings2
Calories Per Serving683
Total Fat21g33%
Sugar4gN/A
Saturated5g25%
Cholesterol208mg69%
Protein76g100%
Carbs49g16%
Vitamin A181µg20%
Vitamin B120.7µg12.3%
Vitamin B64mg100%
Vitamin C44mg73%
Vitamin E3mg16%
Vitamin K144µg100%
Calcium408mg41%
Fiber5g20%
Folate (food)96µgN/A
Folate equivalent (total)117µg29%
Folic acid12µgN/A
Iron5mg30%
Magnesium138mg34%
Monounsaturated8gN/A
Niacin (B3)28mg100%
Phosphorus872mg100%
Polyunsaturated2gN/A
Potassium1579mg45%
Riboflavin (B2)0.7mg44%
Sodium761mg32%
Thiamin (B1)0.6mg38.3%
Trans0.4gN/A
Zinc4mg25%
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