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Chicken in Creamy Mushrooms, Spinach and Artichokes

So, there’s been a slight change in my husband’s diet for his autoimmune issue. There’s a whole lot of science behind it, and you’ll notice I tag this dinner as “lectin free”. If you want to know more then read “The Plant Paradox”, but he’s giving it a try. This means dinners that I post, for the most part, and for the time being, will be lectin free. The challenge for me is finding dinners that I like to eat, the kids like to eat, and Rich can eat. This dinner fit that bill (except for the brief but heated bout of indignation Tessa experienced over the taste of artichokes).

A quick word. After browning the chicken and cooking the veggies, I transferred it all into a casserole dish, topped with cheese, and broiled. The reason I transferred mine is because I almost always make dinner (or at least prep dinner to the point of one-armed, baby holding cooking) during nap time. I had this in the fridge, totally ready to be reheated, which would have been a bit harder with a skillet. If you are serving this meal right after cooking it, then I would simple nestle the chicken and artichokes back into the creamed spinach mixture, top with cheese and broil. Then it’s “all in one pan” for clean up.

Chicken in Creamy Mushrooms, Spinach and Artichokes

Serves 4

  • 1 tbsp. olive oil
  • 3 Chicken breasts, quartered
  • Salt and pepper
  • 24 oz. baby Bella mushrooms, stemmed and sliced
  • 10 oz. frozen spinach, thawed and squeezed dry
  • 1/2 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 3/4 c. chicken broth
  • 4 oz. organic cream cheese
  • 14 oz. can artichoke hearts, drained and roughly chopped
  • 1 oz. freshly grated parmigiano reggiano
  • Fresh parsley
  1. Heat a large skillet over medium heat. Add olive oil. Salt and pepper chicken and add to pan. Brown, flip, and brown on second side.
  2. Remove chicken to plate. Add mushrooms to now empty skillet. Sauté until mushrooms have released water, water has evaporated, and mushrooms are turning golden brown.
  3. Add spinach, salt, oregano, and pepper and stir to combine. Add chicken broth and cream cheese and stir until smoothly combined.
  4. Either nestle chicken and artichokes into mixture or, if serving later, transfer spinach mixture to an 8×8 inch. baking dish (and nestle chicken and artichokes into mixture).
  5. Top with cheese. Broil until golden and serve, with freshly chopped parsley.