If you’re the person who hovers over the spinach and artichoke dip at every cocktail party and get-together, then you need to get your eyes on Ree Drummond‘s Spinach Artichoke Chicken recipe. The Pioneer Woman has flipped your favorite party dip into a main course and it’s rich, creamy, flavorful, and just as satisfying (if not more so) as the appetizer it’s inspired by.
“I love spinach artichoke dip,” Drummond says in a clip from The Pioneer Woman posted to Food Network’s Instagram. “It is a weakness of mine. It is all I want in life.” Girl, same.
To make this dish, first start by cooking chicken cutlets in a bit of butter and olive oil over high heat. Once the chicken is just about finished cooking, take it out of the pan and set is aside to rest. To the already hot and flavorful pan, add chopped red onion and garlic and let them get cooking before adding artichokes from a jar to the mix.
Add a splash of white wine to deglaze the pan (chicken or vegetable broth works fine, too) and then almost a full cup of heavy cream to give the sauce that lusciousness we know and love about spinach artichoke dip. Melt some shredded parmesan cheese into the sauce and add a couple of pimentos (if your kids allow it, that is) and a handful of baby spinach.
Squeeze in some lemon before adding the chicken back into the sauce to let it finish cooking fully. Then, you’re ready to eat! Serve your chicken with rice, pasta, potatoes, or salad, and you have yourself a delicious one-pan, 30-minute meal.
Check out the full recipe on Food Network’s website to add it to your weekly rotation. It’s about to become a favorite in your household and you might even like it better than the actual dip.
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