Heat the 1 tsp olive oil in a skillet over medium-high heat.Season with salt and pepper and toss in flour to coat, shaking off any excess flour.Kosher salt and freshly ground black pepper, to taste.light cream cream cheese, room temperature 1/2 cup light sour cream or non fat plain yogurt.2 Tbsp light butter- I use I can’t believe it’s not butter, Smart Balance, or Land O’ Lakes light butter made with canola oil.1 (14 oz) can artichoke hearts in water, drained and quartered.1/4 cup all-purpose flour, gluten-free, or almond flour.4 (6 oz.) boneless, skinless chicken breasts, pounded and cut into thin cutlets.Season with salt and pepper and toss in flour to coat, shaking off any excess flour. How do I make this One Pot Creamy Spinach Artichoke Chicken? Yes, you can freeze this, just a fair warning: the texture of the light cream cheese and sour cream base can be slightly affected, making the frozen and re-heated chicken and sauce a little less silky smooth than when freshly made. Kosher salt and freshly ground black pepper– to taste.Grated Parmesan– I use the fresh grated Parmesan that you find in the container near the deli.Light cream cream cheese- room temperature.Light sour cream or non fat plain yogurt – either one will work, the point value will vary depending on which one you use.Light butter- I use I can’t believe it’s not butter, Smart Balance, or Land O’ Lakes light butter made with canola oil.Artichoke hearts in water– drained and quartered.You could use frozen spinach-be sure to let it thaw completely and then drain any liquid before adding it to the skillet. Olive oil- I only use one teaspoon plus olive oil cooking spray gives the flour covered chicken cutlets the golden brown coloring.All-purpose flour- you could also use gluten-free flour, or almond flour for a low carb option. Note: Coating the chicken cutlets in flour before searing gives the chicken dramatic browning.It’s important to have the chicken pieces be similar in size so they will cook evenly. Pound the chicken breasts so they are similar in thickness. Boneless, skinless chicken breasts– cut into thin cutlets.What ingredients do I need to make this One Pot Creamy Spinach Artichoke Chicken? This protein-packed 30-minute meal is perfect for busy weeknights or any night you want to eat at home on the couch watching Netflix & chill. Thinly sliced chicken breasts are seared to a golden brown for added depth of flavor and then smothered in a creamy decadent sauce with spinach and artichoke hearts. This One Pot Creamy Spinach Artichoke Chicken is a restaurant worthy dish-made with thinly sliced chicken breasts that are seared to a golden brown and then smothered in a lightened up creamy decadent sauce! This one pan, WW and low carb friendly dish comes together in just 30 minutes-making it the perfect busy weeknight meal!įor those nights when you don’t have time to whip up an elaborate dinner, this One Pot Creamy Spinach Artichoke Chicken is your savior! This dish is easy to make, super delicious, and sure to impress anyone who tries it.
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