From the recipe box
Creamy Spinach Artichoke Chicken
Shopping list
Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Pound the chicken to about ¾ inch thick and cut each breast in half. Season both sides with salt and pepper. Drain and chop the artichokes, then roughly chop the spinach and mince the garlic.
- 2
Heat the oil in a large skillet over medium heat. Cook the chicken 5–7 minutes per side, until golden and 165°F in the center. Move it to a clean plate.
- 3
Melt the butter in the same skillet. Add the garlic and cook 1 minute, then pour in the broth and scrape up the browned bits. Whisk in the cream cheese and sour cream over medium-low heat until smooth.
- 4
Stir in the milk, Parmesan, red pepper flakes, and pepper. Add the spinach by the handful; it should wilt in about 2 minutes. Fold in the chopped artichokes.
- 5
Return the chicken and its juices to the skillet. Spoon the sauce over each piece and warm for 2 minutes, until the chicken is hot through.