Spinach Artichoke Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Spinach Artichoke Chicken
Description
Spinach Artichoke Chicken starts by evenly pounding boneless, skinless chicken breasts and seasoning them with salt and pepper. They are seared in olive oil until golden brown on both sides and cooked through, then kept warm. The sauce is prepared in the same skillet by melting butter, then adding minced garlic and flour to form a roux base. Fresh chopped spinach and canned artichokes are briefly sautéed to wilt the spinach. Milk is poured in, deglazing the pan and incorporating any browned bits.
Diced Neufchatel cheese and shredded Parmesan are melted into the sauce, which thickens as it cooks. The richness of the cheeses combines with the tangy artichokes and mild spinach to create a creamy coating for the chicken. This results in a creamy, savory topping with a dense, melted texture that contrasts with the seared chicken’s golden crust.
This preparation method ensures the chicken remains moist and tender while complemented by the flavorful, cheesy spinach-artichoke mixture. It can be served alone or alongside vegetables or grains for a full meal.
Ingredients
- 4 (6 oz) chicken breast boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 1 1/2 Tbsp olive oil
- 2 Tbsp butter
- 3 cloves garlic minced
- 1 Tbsp flour
- 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
- 1 (14 oz) can Artichoke drained and chopped, quarters
- 1 1/4 cups milk
- 4 oz neufchatel cheese diced into small cubes
- 1/3 cup Parmesan Cheese finely shredded
- 1/4 cup sour cream
- red pepper flakes (optional)
Instructions
- Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes.
- Rotate chicken to opposite side, add continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
- Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute.
- Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook).
- Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.
- Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.
User Reviews
Overall Rating
5
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