Grab your trustiest skillet and enjoy a stress-free dinner! This weeknight winner features pan-seared chicken breasts nestled in an indulgent spinach and artichoke sauce.

Servings: 4 serving 

Serving Size: 1 serving (210g)

Prep Time: 15 minutes

Total Time: 30 minutes

Nutrition Facts: 313 calories / 6g carbs / 45.5g protein / 12g fat 

Ingredients:

• 1 1/2 lbs (681g) skinless, boneless chicken breasts
• 2 tsp olive oil
• 1 (42g) shallot (sliced)
• 5 cups (150g) fresh spinach (roughly chopped)
• 1/3 cup (80g) ‘La Terra Fina’ spinach artichoke and Parmesan dip 
• 1/2 cup (113g) low fat cottage cheese
• 1/4 cup (28g) shredded Parmesan

Instructions:

1. Preheat the oven to 450 degrees F.
2. Working on a clean, sturdy surface, pat chicken dry and place between two pieces of plastic wrap or wax paper. Pound chicken with the flat side of a meat mallet, rolling pin, or small skillet until they’re an even thickness (about 1/2-inch).
3. Heat oil in a large, nonstick, oven-safe skillet over medium-high heat. Add chicken breasts and sear 3-4 minutes on each side until nicely browned. Remove chicken and set aside. 
4. Reduce heat to medium. Add shallots to the pan and sauté 2-3 minutes until softened (if they start to stick to the pan, add a little water to help them release). Add in spinach a few handfuls at a time, sautéing as you go, letting the spinach wilt a little between each addition until it all fits in the pan. Stir in cottage cheese and artichoke dip until heated throughout (2-3 minutes). 
5. Place the chicken back into the pan, nestling it into the sauce, and sprinkle with Parmesan cheese. Transfer the entire skillet into the oven and bake for 4-5 minutes until the cheese is melted and chicken is cooked through (a thermometer inserted into the chicken should read 165 degrees F)
6. Slice chicken breast and top with creamy spinach artichoke sauce and enjoy on its own or with a side of your choice – we recommend warm, crusty bread or a baked potato (macros not included).

Notes

1. Pounding the chicken first ensures faster, even cooking. Alternatively, thin-sliced boneless-skinless chicken breasts are available for purchase at most grocery stores.
2. Any pre-made spinach artichoke dip can be used in this recipe but know that macros will vary across brands. 
3. Leftovers may be stored in an airtight container in the fridge for up to 4 days.