Tuesday, January 10, 2017

Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

I haven’t made many of Kevin’s recipe’s over the years because they often required more effort than I wanted to expend but when he published his 2016 favorites on his Closet Cooking blog, the Spinach and Artichoke Skillet Chicken with Sundried Tomatoes really jumped out at me, as did a couple others.  His recipe called for four 6 ounce breasts, but since I had 36 ounces of meat, I increased everything by 50% to get this:

Spinach and Artichoke Skillet Chicken with Sundried Tomatoes – Adapted from Closet Cooking

1½ tablespoon oil
3 (12 ounce) skinless and boneless chicken breasts, jicarded to ½” & halved cross ways
Salt and pepper to taste
3 cloves garlic, chopped
1/3 teaspoon red pepper flakes (optional)
1½ cup homemade chicken broth
12 ounce cream cheese, room temperature and cut into cubes
6 cups baby spinach (I used the bag full so about 8 cups)
1 (14 ounce) can artichoke hearts, quartered
3/8 cup parmigiano reggiano cheese, grated
3/8 cup sun dried tomatoes, sliced
Handful of grape tomatoes (my addition - they needed to be used).

1. Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside. (I cooked them to an internal temp of 160F then piled them up as the thinner ones got done)

2. Add the garlic and red pepper flakes to the pan and saute until fragrant, about a minute.
3. Add the broth and deglaze the pan.
4. Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.  The cubes melt quicker if you mash them down with the back of a spatula.
5. Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before adding the chicken to reheat and the tomatoes.

We served over Konriko Wild Pecan Rice (not really wild rice)

Our neighbors, Pat & Steve, joined us and we all thought it was totally delicious and now we have some more friends we want to try it out on.  Be sure to head over to Kevin's site (link above) for the original recipes and several good pics that will likely inspire you to make it too.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


1/8/16 event date


  1. Oh yeah that looks so tasty......thanks for sharing.

  2. Sounds and looks great Larry - I know I would love it! Thanks for sharing.

  3. Larry, Yes you do have more friends to try this dish out on! I can think of two for sure! Also this is one way I can get Laurie to eat her vegetables... Take Care, Big Daddy Dave

  4. You can't go wrong with one of Kevin's recipes! It looks beautiful and so delicious Larry.

  5. Did he say Cream Cheese? I'm in. Sounds delicious.

  6. This looks really good!! Thanks for sharing the recipe and the link!

  7. This sounds good, but for some reason I have never used artichokes in a dish and should try it now.

  8. I had missed that one but this sounds really good. I'll have to add this to the list. Just did a stuffed pork tenderloin similar to this with spinach, white cheddar curds, and sun dried tomatoes. Hope you guys stayed warm last weekend!

  9. I think I might have to try this out on our friends as well, it sounds good.

  10. Wow, that looks terrific! Kevin's recipes are always drool-worthy, but, as you said, usually very involved. This week, we're feasting on London Broil, which was on sale: buy 1, get 2 free. You know we're going back every other day for more.

  11. What a pretty dish. Looks fabulous Larry. Will have to check out Kevin's site.


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