Spinach And Artichoke Chicken Parmesan

Spinach And Artichoke Chicken Parmesan
3.5 from 8 ratings
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 thin-sliced skinless, boneless chicken breast halves, lightly pounded
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoon 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 ounce baby spinach
  • 2 1/2 ounce drained marinated artichoke hearts, chopped
  • 1/4 cup shaved parmesan
  1. Season the chicken with the salt and black pepper, and coat with flour.
  2. 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.
  3. 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.