Ingredients
Equipment
Method
Instructions
- Begin by seasoning the boneless, skinless chicken breasts with a pinch of salt and pepper on both sides.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped artichoke hearts and sun-dried tomatoes, cooking for another 2-3 minutes.
- Add the fresh baby spinach to the skillet, stirring until wilted. Pour in the reserved oil from the sun-dried tomatoes.
- Return the chicken to the skillet, nestling it among the sautéed vegetables. Sprinkle the grated mozzarella cheese over the top and cover the skillet with a lid for 2-3 minutes until the cheese melts.
- Serve hot, perhaps over a bed of pasta or rice, and garnish with fresh herbs if desired.
Notes
- For juicier meat, substitute chicken breasts with thighs.
- Spinach can be replaced with kale or Swiss chard.
- For a lighter version, use dairy-free cheese or omit cheese entirely.