Artichoke and Spinach Chicken Bake Recipe

Name: Artichoke and Spinach Chicken Bake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 8 Chicken cutlets (or 4 boneless chicken breasts sliced in half lengthwise); salt and pepper o taste; 1/3 cup (40g) flour; 2 Tbsp (30 ml) Olive Oil, separated; 1 Tbsp (15ml) Butter; 1 1/2 Cups (225g) Cremini Mushrooms, Sliced thinly; 2 cups (480ml) chicken broth; 1 Tbsp (7g) Cornstarch; 1 Tbsp (15ml) Cold Water; 2 cloves garlic, minced; 1 1/2 tsp (7.25ml) Worcestershire Sauce; 2 Tbsp (30ml) Flat Leaf Italian Parsley, Chopped; 4 artichoke hearts (in water) quartered; 4 cups (150g) of fresh baby spinach; 1 Cup (110g) Shredded Mozzarella Cheese

6 steps

Prep:30minCook:15min

This Chicken Bake Recipe with Artichokes, Spinach, and Mushrooms is a fantastic main course recipe for spring. You'll love the velvety smooth sauce with sauteed mushrooms, artichoke hearts, and wilted spinach, and of course, the melted gooey mozzarella cheese on top is the best part!

Updated at: Sun, 24 Nov 2024 07:05:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories334.5 kcal (17%)

Total Fat14.6 g (21%)

Carbs12.9 g (5%)

Sugars1.6 g (2%)

Protein37.5 g (75%)

Sodium689.8 mg (34%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8Chicken cutlets

or 4 boneless chicken breasts sliced in half lengthwise

salt

pepper

o taste

⅓ cupflour

30mlOlive Oil

separated

15mlbutter

225gCremini Mushrooms

Sliced thinly

480mlchicken broth

15mlWater

7.25mlWorcestershire Sauce

30mlFlat Leaf Italian Parsley

Chopped

4artichoke hearts

in water, quartered

150gfresh baby spinach

110gShredded Mozzarella Cheese

Instructions

Step 1

Season chicken with salt and pepper and lightly dredge in flour on both sides.

Step 2

Heat olive oil and butter in a deep skillet until bubbling. Saute chicken 3 cutlets at a time until just seared on each side and golden brown. Saute in batches of three. Set aside to rest. It will get cooked through in the oven.

Step 3

Add 1 tbsp olive oil to the pan. Cook mushrooms until wilted and golden brown. Transfer to a bowl and set aside.

Step 4

Deglaze pan with the chicken broth. Bring the broth up to a boil. Mix the water and cornstarch in a small bowl until smooth. Add the cornstarch mixture as soon as the broth is boiling. Whisk to combine and thicken. Then turn down the flame to a simmer.

Step 5

Add the garlic, Worcestershire sauce, and parsley. Then add the artichoke hearts, the cooked mushrooms, and the spinach. Simmer until spinach has wilted.

Step 6

Transfer chicken to a 9 x 13 oven-safe casserole dish. Pour sauce on top. Sprinkle cheese on top. Bake at 375F for 15 minutes or until chicken is cooked through. Then broil to bubble cheese for 1-2 minutes. Garnish with more parsley.

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