Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This dish is loaded with delicious ingredients! From the chicken to the creamy sauce, you and your loved ones are going to enjoy it! Ready in just half an hour!
Ingredients:
Chicken:
¼ tsp paprika
¼ tsp garlic flakes
½ tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
¼ tsp salt
2 tbsp olive oil
¼ tsp black pepper, coarse
4 chicken breasts, boneless, skinless (thin)
Garlic Cream Sauce:
2 tbsp capers, drained
3 cloves garlic, minced
¼ tsp paprika
1 c heavy cream
4 ounces of sun-dried tomatoes, chopped (about ¼ c)
salt to taste
6 ounces of spinach fresh
14 ounces artichoke hearts, drained and chopped (1 can or about 1 c)
Directions:
For the Chicken:
In a mixing bowl, add paprika, salt, garlic flakes, Italian seasoning, and coarse black pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Move them to a clean plate.
For the Garlic Cream Sauce:
In the same skillet, add capers, minced garlic, chopped artichokes, and sun-dried tomatoes. Sauté for a few minutes until aromatic. Stir in the spinach and cook until wilted.
Stir in paprika and 1 cup of heavy cream until well blended. Let it simmer for about a minute.
To Assemble:
Put the chicken breasts back into the skillet with the sauce, then toss to coat. Simmer for 2 more minutes. Taste, then add more seasonings if needed. Dish out!
Serve and enjoy!
Nutrition Facts:
Fat45g 69% Saturated Fat 17g 106% Trans Fat 1g Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 226mg 75% Sodium 1022mg 44% Potassium 2113mg 60% Carbohydrates 25g 8% Fiber 7g 29% Sugar 12g 13% Protein 56g 112% Vitamin A 6304IU 126% Vitamin C 48mg 58% Calcium 154mg 15% Iron 6mg 33%
Ingredients
- Chicken:
- ¼ tsp paprika
- ¼ tsp garlic flakes
- ½ tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
- ¼ tsp salt
- 2 tbsp olive oil
- ¼ tsp black pepper, coarse
- 4 chicken breasts, boneless, skinless (thin)
- Garlic Cream Sauce:
- 2 tbsp capers, drained
- 3 cloves garlic, minced
- ¼ tsp paprika
- 1 c heavy cream
- 4 ounces of sun-dried tomatoes, chopped (about ¼ c)
- salt to taste
- 6 ounces of spinach fresh
- 14 ounces artichoke hearts, drained and chopped (1 can or about 1 c)
Instructions
For the Chicken:
In a mixing bowl, add paprika, salt, garlic flakes, Italian seasoning, and coarse black pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Move them to a clean plate.
For the Garlic Cream Sauce:
In the same skillet, add capers, minced garlic, chopped artichokes, and sun-dried tomatoes. Sauté for a few minutes until aromatic. Stir in the spinach and cook until wilted.
Stir in paprika and 1 cup of heavy cream until well blended. Let it simmer for about a minute.
To Assemble:
Put the chicken breasts back into the skillet with the sauce, then toss to coat. Simmer for 2 more minutes. Taste, then add more seasonings if needed. Dish out!
Serve and enjoy!
