Description
This Spinach Artichoke Chicken is a creamy, flavorful dish featuring tender chicken breasts cooked to golden perfection and smothered in a rich spinach and artichoke sauce with cheeses and a hint of garlic. Perfect for a comforting dinner that combines protein and vegetables in a delicious sauce.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp butter
Sauce
- 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 quarters, drained and chopped
- 1 1/4 cups milk
- 4 oz Neufchatel cheese, diced into small cubes
- 1/3 cup finely shredded parmesan cheese
- 1/4 cup sour cream
- Red pepper flakes (optional)
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness using the flat side of a meat mallet. Season both sides generously with salt and freshly ground black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on the bottom, about 6 minutes.
- Finish cooking chicken: Flip the chicken to the opposite side and continue cooking until golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 5 minutes more. Transfer chicken to a plate and cover with foil to keep warm.
- Make the sauce base: In the same skillet, melt butter over medium heat. Add minced garlic and flour, cooking for 30 seconds while stirring to form a roux.
- Add vegetables: Stir in chopped spinach and artichokes, sautéing until spinach has wilted, about 1 minute.
- Add milk and cheeses: Pour in milk while scraping up browned bits from the bottom of the skillet. Add Neufchatel cheese cubes and parmesan cheese, seasoning with salt and pepper to taste. Stir and cook until the mixture thickens slightly and cheeses melt.
- Finish sauce and combine: Stir in sour cream until fully incorporated. Return the cooked chicken breasts to the skillet, spooning sauce over the top. Sprinkle with red pepper flakes if using.
Notes
- Pounding the chicken to an even thickness ensures it cooks evenly and stays tender.
- If you prefer a thicker sauce, let it simmer a bit longer before adding sour cream.
- Neufchatel cheese can be substituted with cream cheese if unavailable.
- Use fresh spinach for best flavor, but frozen thawed spinach works in a pinch—just squeeze out excess water before adding.
- Red pepper flakes are optional, add to your desired spice level.
- Serve this dish with rice, pasta, or crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
