Iron Fish Honey vinegar · Meat and Poultry · Tuscan Herb olive oil ·Mar 26, 2024

Spinach and Artichoke Chicken

Name: Spinach and Artichoke Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Fustini's Tuscan Herb olive oil; 6 chicken breasts; Kosher salt and fresh ground black pepper; 1/2 teaspoon dried oregano; 3 tablespoons butter; 3 garlic cloves, minced; 2 cups baby spinach; 1 (13 oz) can of artichoke hearts, chopped; 1/2 cup sliced roasted red pepper; 1 tablespoon Fustini's Iron Fish Honey vinegar; 1 cup half and half; 3/4 cup mozzarella cheese; 1/4 cup parmesan cheese

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

2 tablespoons Fustini's Tuscan Herb olive oil
6 chicken breasts
Kosher salt and fresh ground black pepper
1/2 teaspoon dried oregano
3 tablespoons butter
3 garlic cloves, minced
2 cups baby spinach
1 (13 oz) can of artichoke hearts, chopped
1/2 cup sliced roasted red pepper
1 tablespoon Fustini's Iron Fish Honey vinegar
1 cup half and half
3/4 cup mozzarella cheese
1/4 cup parmesan cheese

Directions

Season chicken all over with salt, pepper and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side, remove chicken from skillet.
Add remaining olive oil to the skillet and stir in garlic and cook for 30 seconds until fragrant. Stir in baby spinach, artichokes and red peppers. Cook until spinach begins to wilt. Add half-and-half and bring the mixture to a simmer. Stir in mozzarella and Parmesan. Season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through about 5 minutes. Remove from heat. Serve chicken warm with sauce.

Spinach and Artichoke Chicken