Imagine a dish that combines the creamy indulgence of spinach artichoke dip with perfectly cooked chicken and nutritious quinoa - a culinary masterpiece that will transform your weeknight dinner from ordinary to extraordinary! This Creamy Spinach Artichoke Chicken Quinoa is not just a meal; it's a flavor explosion that promises to satisfy your taste buds while delivering a protein-packed, incredibly delicious dining experience that will have everyone at the table asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 boneless, skinless chicken breasts, 1 cup of quinoa, 2 cups of chicken broth, 1 cup of chopped spinach, 1 cup of chopped artichoke hearts, 1/2 cup of cream cheese, 1/2 cup of grated Parmesan cheese, and salt and pepper to taste.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. This step is important for achieving a clean flavor in your dish.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of chicken broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and set aside.
- While the quinoa is cooking, season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the seasoned chicken breasts to the skillet.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped spinach and artichoke hearts. Sauté for about 2-3 minutes until the spinach is wilted.
- Lower the heat and add the cream cheese to the skillet, stirring until it melts and combines with the spinach and artichokes.
- Next, stir in the grated Parmesan cheese until everything is well combined and creamy. Season with additional salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spooning the creamy spinach and artichoke mixture over the top.
- Allow the chicken to simmer in the sauce for an additional 5 minutes to absorb the flavors.
- Finally, fluff the cooked quinoa with a fork and serve it on plates. Place the creamy spinach artichoke chicken on top of the quinoa.
- Garnish with extra Parmesan cheese if desired, and enjoy your Creamy Spinach Artichoke Chicken Quinoa!
Tips
- Always rinse quinoa thoroughly to remove its natural bitter coating and ensure a clean, fluffy texture.
- Use a meat thermometer to check chicken doneness - 165°F is the perfect internal temperature for safe and juicy chicken.
- For extra flavor, consider using homemade chicken broth instead of store-bought.
- Allow the chicken to rest for a few minutes after cooking to help retain its moisture.
- If the sauce seems too thick, you can thin it with a little chicken broth or white wine.
- For a lighter version, substitute cream cheese with Greek yogurt or low-fat cream cheese.
- Fresh artichoke hearts will provide a more vibrant flavor compared to canned varieties.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 110mg
