Creamy Spinach Artichoke Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
43593 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Creamy Spinach Artichoke Chicken
Description
This recipe starts with chicken breasts evenly pounded and seasoned, then browned to a golden crust in a skillet. Spinach, artichoke hearts, and garlic are prepared alongside, then introduced with butter and chicken broth to the pan. Adding cream cheese, sour cream, milk, and Parmesan results in a creamy sauce infused with mild tang and subtle sharpness. A pinch of crushed red pepper adds gentle heat, balancing the richness.
The cooking technique seals the chicken's juiciness while developing a smooth, velvety sauce that clings well. The combination of vegetables contributes a tender texture and fresh herbal notes, complementing the dairy components.
Serve the chicken with the sauce spooned over it, alongside steamed vegetables or a simple grain. This dish brings a comforting, creamy main course that highlights classic spinach-artichoke flavors in a chicken supper.
Ingredients
- 2 chicken breast $6.29, boneless, skinless, about 1-1.25 lb total
- 1 pinch salt $0.03
- 1 pinch black pepper $0.03
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 4 oz. spinach $0.60, fresh
- 1 oz. jar artichoke hearts $2.79, quartered, in water
- 4 cloves garlic $0.32
- 1 Tbsp butter $0.18
- 1/2 cup chicken broth $0.07
- 1/2 cup sour cream $0.22
- 4 oz. cream cheese $0.40
- 1/4 cup milk $0.08
- 1/4 cup Parmesan Cheese $0.44, grated
- 1 pinch crushed red pepper $0.02
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Place the chicken 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.
- Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).
- While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.
- Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.
- Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. 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 and stir until smooth again.
- Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.
- Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.
Notes
- Using organic chicken may increase cost but can improve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 43593 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 435.93kcal | 22% |
| Carbohydrates | 11.15g | 4% |
| Protein | 39.03g | 78% |
| Fat | 26.8g | 41% |
| Sodium | 1067.08mg | 44% |
| Fiber | 4.13g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
