SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
CREAMY SPINACH ARTICHOKE CHICKEN
Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 14
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Nutrition Facts : Calories 465 kcal, Carbohydrate 12 g, Protein 33 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 903 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
CHEESY SPINACH ARTICHOKE STUFFED CHICKEN BREAST WITH LEMON GREEN BEANS ALMONDINE
"Dip" is either a delicious spread to put on crackers or chips, or it's a toxic substance that kills ink-based life forms. (Throwing that in there for all you Roger Rabbit fans.) Spinach artichoke dip is definitely in the first category, emphasis on "delicious." And all that deliciousness is extra special folded into a succulent chicken breast. This dip is divine. (Avoid that other one if you're a cartoon.)
Provided by Chef Ryan Pugh
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Set lemon garlic butter and cream cheese on counter to soften Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve lemon lengthwise. Cut one half into wedges and juice the other half.Trim ends off green beans.Coarsely chop spinach.Coarsely chop artichokes. 2 Prepare the Chicken Mix softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl until completely combined.Pat chicken breasts dry, and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast.Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten. Season one side with garlic pepper. 3 Cook the Chicken Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes per side.Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, cook green beans. 4 Cook the Green Beans Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesRemove from burner and stir in softened lemon garlic butter and a pinch of salt. 5 Finish the Dish Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over green beans to taste. Bon appétit!
Nutrition Facts :
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