Yield: 4

One Pot Creamy Spinach Artichoke Chicken

One Pot Creamy Spinach Artichoke Chicken

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!

Author: thepounddropper

Prep Time 8 minutes
Cook Time 20 minutes
Additional Time 2 minutes
Total Time 32 minutes

Ingredients

  • 4 (6 oz.) boneless, skinless chicken breasts, cut into thin cutlets
  • 1/4 cup all-purpose flour
  • 1 tsp olive oil
  • 2 cups fresh baby spinach, chopped
  • 1 ( 14 oz.) can artichoke hearts in water, drained and quartered
  • 2 Tbsp parsley, fresh and chopped 
  • 4 cloves garlic, minced 
  • 2 Tbsp light butter
  • 1/2 cup low sodium chicken broth
  • 1/2 cup light sour cream or non fat plain yogurt 
  • 4 oz. light cream cream cheese, room temperature 
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Instructions

    1. Season with salt and pepper and toss in flour to coat, shaking off any excess flour.
    2. Heat the 1 tsp olive oil in a skillet over medium-high heat.
    3. Place the flour covered chicken cutlets into the hot skillet. Brown the chicken on both sides until cooked through and golden brown, 5-8 minutes per side. If needed, spray the top of the chicken with non stick cooking spray so the top and bottom of the chicken becomes golden brown.
    4. Remove chicken cutlets from heat and set aside on a plate.
    5. Add light butter to that same skillet. Stir in parsley and garlic and cook until garlic is fragrant, about 30 seconds.
    6. Add chicken broth, scraping up any browned bits from the bottom of the pan. 
    7. Stir in light cream cheese and light sour cream or non fat plain yogurt. Whisk until smooth and melted. 
    8. Stir in parmesan and season to taste with salt and pepper.
    9. Stir in spinach and artichokes and stir until spinach is wilted.
    10. Return chicken to skillet and spoon sauce over the top until chicken. 
    11. Reduce heat and cook for another 2 minutes until sauce is covering the chicken.
    12. Remove from heat.

    Makes 4 ( 1 chicken cutlet and 1/3 cup sauce) servings 


    7 Points® per serving

Notes

Smartpoints: GREEN: 8 smartpoints per serving if using non fat plain Greek yogurt, BLUE/PURPLE: 6 smartpoints per serving if using non fat plain Greek yogurt or 7 smartpoints if using light sour cream.

  • This One Pot Creamy Spinach Artichoke Chicken can be eaten by itself with a side of steamed veggies, over white or brown rice, or with your favorite pasta, for addtional points.
  • Store leftovers in an air tight container for up to 4 days in the fridge.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 232Total Fat: 14gSaturated Fat: 7gCarbohydrates: 17gNet Carbohydrates: 12gFiber: 5gSugar: 3gProtein: 36g

The Nutritional Information was calculated using all purpose flour. If you use almond flour or gluten-free flour the carbs and calories may vary.