Spinach Artichoke Chicken
A creamy and flavorful dish combining tender chicken breasts with spinach and artichokes for a quick and satisfying meal.
Equipment
- Skillet
- Oven
Ingredients
- 2 large chicken breasts
- Salt and pepper to taste
- Flour for dredging
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 3/4 cup chicken broth
- 8 oz. cream cheese softened
- 2 cloves garlic minced
- 1 can artichoke hearts (14-ounce, drained and chopped)
- 2 cups fresh baby spinach packed
- 1/2 cup parmesan cheese freshly grated
Instructions
- Cut each chicken breast in half lengthwise to make four thinner pieces. Season with salt and pepper, then lightly coat in flour.
- Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- Reduce heat to medium and pour in chicken broth. Add cream cheese and minced garlic, stirring until the cream cheese melts into a creamy sauce.
- Add chopped artichokes and spinach to the sauce, stirring until the spinach wilts. Adjust consistency with more broth if necessary.
- Stir in grated parmesan cheese and return the chicken to the skillet. Cook until heated through and coated in sauce.
- Serve immediately, garnished with extra parmesan or herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.