Spinach & Artichoke Chicken Parmesan
A skillet is all you’ll need to prepare this simple chicken dish for 2! Even though it’s easy, you won’t sacrifice flavor since our sauce is packed with farm fresh ingredients that are perfectly blended to make even the easiest meals delicious.
Ingredients
2 thin-sliced skinless boneless chicken breast halves (about 4 ounces each), lightly pounded
0.25 teaspoon salt
0.125 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, cut in half and thinly sliced (about 1/2 cup)
1.5 cups Prego® Farmers' Market Roasted Garlic Sauce
2 ounces baby spinach (about 2 cups loosely packed)
2.5 ounces drained marinated quartered artichoke hearts, chopped (about 1/2 cup)
0.25 cup shaved Parmesan cheese
0.25 teaspoon salt
0.125 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, cut in half and thinly sliced (about 1/2 cup)
1.5 cups Prego® Farmers' Market Roasted Garlic Sauce
2 ounces baby spinach (about 2 cups loosely packed)
2.5 ounces drained marinated quartered artichoke hearts, chopped (about 1/2 cup)
0.25 cup shaved Parmesan cheese
Instructions
Season the chicken with the salt and black pepper. Coat the chicken with the flour.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the 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 or until the spinach is wilted and the chicken is cooked through. Top with the cheese.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the 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 or until the spinach is wilted and the chicken is cooked through. Top with the cheese.
Spinach & Artichoke Chicken Parmesan
A skillet is all you’ll need to prepare this simple chicken dish for 2! Even though it’s easy, you won’t sacrifice flavor since our sauce is packed with farm fresh ingredients t...
Directions
Print
Season the chicken with the salt and black pepper. Coat the chicken with the flour.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the 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 or until the spinach is wilted and the chicken is cooked through. Top with the cheese.
Ingredients
2 thin-sliced skinless boneless chicken breast halves (about 4 ounces each), lightly pounded0.25 teaspoon salt0.125 teaspoon ground black pepper2 tablespoons all-purpose flour1 tablespoon olive oil1 medium onion, cut in half and thinly sliced (about 1/2 cup)1.5 cups Prego® Farmers' Market Roasted Garlic Sauce2 ounces baby spinach (about 2 cups loosely packed)2.5 ounces drained marinated quartered artichoke hearts, chopped (about 1/2 cup)0.25 cup shaved Parmesan cheese
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