Spinach Artichoke Chicken Skillet

No more boring dinner! Turn the favorite appetizer dip into a creamy, veg-filled sauce for chicken. MORE+ LESS-

By Erin

Updated January 29, 2017

Ingredients

tablespoons vegetable oil

to 6 boneless skinless chicken breasts

Salt and pepper to taste

box (10 oz) frozen chopped spinach, thawed and squeezed to drain

jar (14 oz) marinated artichoke hearts, chopped

jars (14 oz each) roasted garlic Alfredo pasta sauce

1/2

teaspoon crushed red pepper flakes, if desired

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1

Heat 10-inch skillet over medium-high heat. Add 2 tablespoons vegetable oil, swirling to coat. Sprinkle 4 to 6 boneless skinless chicken breasts on both sides with salt and pepper. Cook in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from skillet; cover with foil to keep warm.
2

In same skillet, add 1 box (10 oz) frozen chopped spinach, thawed and squeezed to drain, and 1 jar (14 oz) marinated artichoke hearts, chopped. Cook 2 to 3 minutes or until heated through.
3

Add 2 jars (14 oz each) roasted garlic Alfredo pasta sauce. Simmer 4 minutes. Add chicken back to skillet. Cook about 2 minutes or until heated. Sprinkle with 1/2 teaspoon crushed red pepper flakes, if desired.