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Spinach and Chicken Skillet

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By Betty Crocker Kitchens
Updated Apr 3, 2009
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Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.

Spinach and Chicken Skillet

  • Prep Time 15 min
  • Total 25 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 6 boneless skinless chicken breasts (1 3/4 lb)
  • 1 cup fat-free (skim) milk
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 medium onion, chopped (1/2 cup)
  • 1 bag (10 oz) washed fresh spinach, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 12-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.
  • Step 
    2
    Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when center of thickest part is cut (170°F). Remove chicken from skillet; keep warm.
  • Step 
    3
    Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

Nutrition

165 Calories
4 g Total Fat
30 g Protein
6 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
75 mg
Sodium
310 mg
Potassium
440 mg
Total Carbohydrate
6 g
Dietary Fiber
1 g
Protein
30 g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
8%
8%
Exchanges:
1 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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