Creamy Artichoke Chicken with Spinach and Paprika
Creamy Artichoke chicken with Spinach and Paprika is the ultimate comfort food recipe that’s loaded with rich creamy goodness and plenty of healthy veg! Succulent chicken pieces are simmered down with artichoke and spinach in a velvety creamy sofrito sauce. A touch of sweet paprika and white pepper really add something special to this warming recipe and the finishing touch of grated parmesan helps bring the whole dish together.
Equipment
- 1 large 30cm / 12-inch skillet with deep sides
- Cooking Tongs
- Sharp kitchen knife and Cutting board
- Ladle
- Wooden spoon or spatula
- 1 Box grater
Ingredients
- 3 tablespoons of extra virgin olive oil
- 1½ lb 700g boneless, skinless chicken (breast or loin cuts work best)*
- 1 heaped teaspoon of Sweet paprika
- Salt to taste
- ½ cup of chicken stock or veggie stock
- 1 onion diced fine
- 2 tomatoes grated and skin removed
- 1 teaspoon of ground white pepper
- 4 cloves garlic minced
- 7 oz 200g frozen spinach (or fresh, if you choose)
- 14 oz 400g artichoke hearts (canned in water) drained
- 1 cup of heavy cream
- ¼ cup of freshly grated Parmesan cheese plus more for serving
- Fresh chopped parsley for serving
Instructions
Step 1 - Fry chicken pieces
- Add the oil to the skillet on high heat and fry the chicken for 2 minutes on each side. Note: the chicken won’t be completely cooked but only lightly browned, it will cook more in the next steps.3 tablespoons of extra virgin olive oil, 1½ lb 700g boneless, skinless chicken (breast or loin cuts work best)*
- Season lightly with half the paprika and some salt (to taste).1 heaped teaspoon of Sweet paprika, Salt
- Once cooked, remove from the pan and set the chicken pieces aside for use later.
Step 2 - Prepare the Veg and Sauce
- Heat stock and keep it handy for use later.½ cup of chicken stock
- Thaw the spinach before cooking with it and be sure to squeeze out any excess moisture.7 oz 200g frozen spinach (or fresh, if you choose)
- Fry the diced onion until golden. Add the grated tomato and stir through. Make a small well and drizzle a little more oil in the well and add the garlic. Cook for a minute or until fragrant then mix into the tomato and onion.1 onion, 2 tomatoes, 4 cloves garlic minced
- Add the rest of the paprika and white pepper and season to taste with salt (we used around ¼ teaspoon of salt).1 teaspoon of ground white pepper
- Add a few ladles of stock and then add the spinach and stir through. Reduce heat to medium and allow to simmer for 2 minutes.
- Add the cream and gently stir into the other ingredients. Add the artichoke pieces (be careful not to break up the artichoke pieces too much.1 cup of heavy cream, 14 oz 400g artichoke hearts (canned in water) drained
Step 3 - Add Chicken, Simmer, and serve
- Add the chicken pieces back to the pan with the other ingredients, sprinkle with a little parmesan, and simmer on low heat for around 10 minutes.¼ cup of freshly grated Parmesan cheese
- Right before serving, remove from the heat and sprinkle fresh grated parmesan over the top.
- Garnish with some fresh chopped parsley and serve alongside plenty of fresh bread, mashed potato, or steamed rice.Fresh chopped parsley
Video
Notes
Variations and Ingredient Substitutions
- If using chicken breast, you’ll need to cut it into smaller strips before cooking (approx 1 inch x 4 inch / 2.5 cm / 10 cm). The loin is naturally smaller pieces.
- Not a fan of artichokes? Substitute artichokes for lots of sliced mushrooms.
- We used frozen spinach, but fresh spinach can be used. Use around 3 cups of fresh spinach for this recipe.
- Any green leafy veg can be subbed for spinach. We suggest kale, silverbeet, or Swiss chard. Watercress can also be used, just be sure to add it during the last few minutes of cooking so it doesn't shrivel up too much.
- We always use extra virgin olive oil whenever possible in our recipes (it’s one of the healthiest oils to cook with), however, butter can be used and subbed in a 1:1 ratio with EVOO.
- Parmesan cheese can be subbed for any type of grated hard cheese.
- Fresh parsley is suggested for a garnish although it can be omitted or substituted for dried thyme.