Low Carb Spinach and Artichoke Smothered Chicken w Tarragon Mustard Broccoli
How to Make It
Step 1
Start by making the broccoli first. Preheat an oven to 400 degrees. Take THAWED broccoli florets and chop any extra-large ones into manageable pieces. Toss the broccoli florets with salt and pepper in a large mixing bowl. On the side, whisk together the dijon mustard, olive oil, and dried tarragon in a small dish.
Step 2
Pour the Dijon mixture over the broccoli and fold it all together with a spoon. Once all the broccoli is coated in the mustard, oil, and spices, arrange the broccoli across either a seasoned sheet tray or one lined with parchment paper. Spread the broccoli out so the pieces aren’t touching each other.
Step 3
Bake the tray for 25 minutes. After 25 minutes, toss the broccoli on the tray. Cut the butter into cubes and arrange them over the broccoli florets. Bake for an additional 10 minutes or until you have beautiful, golden brown broccoli. Toss the broccoli once more so it’s all coated in the butter before serving.
Step 4
While the broccoli is in the oven, you can make the smothered chicken. Season 4-oz, thin-sliced chicken breasts with the seasoned salt, lemon pepper, black pepper, and Italian seasoning. Heat the olive oil on high heat in a non-stick pan and place in the seasoned chicken. Cook the chicken for 3-4 minutes per side, adjusting the heat to avoid burning. When the chicken is done, transfer the chicken aside to rest.
Step 5
Keep the pan on the stove and reduce the heat to low. Melt the butter in the pan. Once melted, stir in the spinach, chopped artichoke hearts, garlic, salt, pepper, and onion powder. Stir and cook over low heat until the spinach is very cooked down and the artichokes have tenderized in the butter.
Step 6
With the heat still on low, melt the cream cheese into the pan. Once fully melted, stir in the cream. The spinach and artichoke sauce should thicken and bubble quickly over the heat. Then, nestle the chicken breasts into the center of the pan. Spoon some sauce over the top and sprinkle the parmesan cheese over the pan. Cook over low heat until the sauce finished reducing and the chicken has heated through. Serve with your freshly roasted tarragon mustard broccoli.
Ingredients
- Frozen Broccoli Florets by Trader Joe’s – 12 ounce
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Dijon Mustard – ½ tablespoon
- Olive Oil – 1-½ tablespoon
- Spices Tarragon Dried – 1 tsp, leaves
- Unsalted Butter – 1 tablespoon
- Chicken Breast Boneless Skinless Raw – 8 oz
- Seasoned Salt – ⅛ teaspoon
- Lemon Pepper Seasoning – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Italian Seasoning – ½ teaspoon
- Olive Oil – 1-½ tablespoon
- Unsalted Butter – 1 tablespoon
- Spinach – 2 ounce
- Artichoke Hearts Or Globe, Canned In Oil Mixture – 1-¾ ounce
- Garlic – 1 teaspoon
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Cream Cheese – 2 ounce
- Cream Heavy Whipping – 4 tbsp
- Parmesan Cheese – 1 tablespoon, grated