Pollo con espinacas y alcachofas en una sola olla

Ingredientes

• 2 Tablespoons vegetable or canola oil
• 1 1/2 pounds chicken breast cutlets (about 5-6 cutlets)
• salt and pepper to taste
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 10 ounces canned artichoke hearts, drained and roughly chopped
• 1 cup chicken stock
• 4 ounces cream cheese
• 4 heaping cups fresh spinach, roughly chopped

Preparación

1. 1

   Heat vegetable oil in a large, deep skillet over medium-high heat.

2. 2

   Generously season both sides of chicken cutlets with salt.

3. 3

   Place chicken cutlets in the hot oil and sear 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside. Tip: Depending on the size of your cutlets, you may want to sear in batches to avoid overcrowding the pan.

4. 4

   Reduce heat to medium, then add onion and garlic. Sauté 3-4 minutes until onion is translucent and has just started to brown. Tip: If the pan looks too dry, add another drizzle of oil to help the onions cook.

5. 5

   Add chopped artichoke hearts to pan and stir to combine. Cook 1-2 minutes until artichokes are heated through.

6. 6

   Add chicken stock and stir to combine. Bring to a simmer.

7. 7

   Cut cream cheese into 1-inch pieces, then add to sauce and stir until the cream cheese has melted.

8. 8

   Add spinach and stir to combine, then return seared chicken to the pan and nestle the cutlets into the sauce. Spoon a bit of sauce over the top of each cutlet, then reduce heat to low and simmer for 5-10 minutes or until chicken is cooked through. Serve immediately.