Begin by cutting the boneless chicken breasts into bite sized pieces. In a large skillet add in the canola oil and bring to a high heat.
Next, add in the chicken and sauté on all sides until golden brown, about 5 minutes. Remove the chicken from the skillet.
Bringing the Recipe Together:
Return the skillet to medium heat and add in the garlic and sauté until golden, about 1-2 minutes.
Next, add in the diced tomatoes and artichokes (with liquid), bring to a simmer and cook for 5 minutes, mixing occasionally.
Next, add in the spinach and cook for 2 minutes while mixing the spinach in. Finally, add the chicken back into the skillet and sauté for 5 minutes, mixing occasionally.
How to Serve Spinach and Artichoke Chicken:
Serve the chicken with spinach and artichokes as the main entre with a side of rice, quinoa, couscous, or roasted potatoes.
Notes
Invent Your Recipe:I enjoy boneless chicken breasts the most with this recipe, however, I have used boneless pork loin and London broil before as substitutes, and have been happy with the result. You could even use shrimp, scallops, or calamari if you wanted to make this a seafood dish.For the tomatoes, fresh diced plum tomatoes are always preferred by me, however, canned diced tomatoes are inexpensive and easy to use. I have also used sun dried tomatoes, black olives, and roasted red peppers in this dish. I encourage you to try a variety of ingredients to pair with the chicken and artichokes.For the spinach, you could substitute several vegetables, including Swiss chard, kale (add some cooking time), escarole, eggplant, zucchini, green beans, and peas, to name a few. Really the list of vegetables is endless. Use what you have in the house, or try some new combinations of vegetables. The main thing is having fun and enjoy.