Creamy Spinach Artichoke Chicken

Method7 steps · about 30 min

1. 1

   Step 1: Place the chicken (2) on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.

   Uses 2 boneless skinless chicken breasts (about 1–1.25 lb total) · 1 pinch salt and pepper, for chicken

   
2. 2

   Step 2: Heat the cooking oil (1 Tbsp) in a large skillet over medium heat. Once hot, swirl to coat the skillet. Add the prepared chicken pieces and cook until golden brown on each side and cooked through, about 5–7 minutes per side, reaching 165°F (74°C) in the center.

   Uses pounded seasoned chicken pieces · 1 Tbsp cooking oil

   
3. 3

   Step 3: While the chicken is cooking, roughly chop the spinach (4 oz) into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic (4 cloves).

   Uses 4 oz fresh spinach · 1 12-oz jar quartered artichoke hearts in water, drained · 4 cloves garlic

4. 4

   Step 4: Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter (1 Tbsp) and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.

   Uses cooked chicken to reserve · minced garlic · 1 Tbsp butter

5. 5

   Step 5: Add the chicken broth (1/2 cup) to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese (4 oz) into chunks and add it to the skillet along with the sour cream (1/2 cup). Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk (1/4 cup) and stir until smooth again.

   Uses garlic sautéed in butter · 1/2 cup chicken broth · 4 oz cream cheese · 1/2 cup sour cream · 1/4 cup milk

   
6. 6

   Step 6: Add the Parmesan (1/4 cup), red pepper (1 pinch) flakes and freshly ground pepper to the skillet. Heat and whisk for a couple of minutes. Stir in the chopped spinach a handful or two at a time until wilted, about one minute, then stir in the drained chopped artichoke hearts. Taste and adjust with additional salt and pepper (to taste) if needed.

   Uses smooth cream sauce · 1/4 cup grated Parmesan · 1 pinch crushed red pepper flakes · Additional salt and pepper, to taste · chopped spinach · drained chopped artichokes

   
7. 7

   Step 7: Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.

   Uses reserved cooked chicken · spinach-artichoke cream sauce