Creamy Spinach Artichoke Chicken
Ingredients
- 2boneless
skinless chicken breasts, about 1-1.25 lb. total
- 1 pinchsalt & pepper
$0.03
- 1 tbspcooking oil
$0.04
- 4 oz.fresh spinach
$0.60
- 112oz. jar quartered artichoke hearts in water
$2.79
- 4 clovesgarlic
$0.32
- 1 tbspbutter
$0.18
- ½ cchicken broth
$0.07
- ½ csour cream
$0.22
- 4 oz.cream cheese
$0.40
- ¼ cmilk
$0.08
- ¼ cgrated parmesan
$0.44
- 1 pinchcrushed red pepper
$0.02
- salt and pepper to taste
$0.05
Directions
- 1
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.
- 2
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).
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.
Creamy Spinach Artichoke Chicken
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About this Recipe
Craving an impressive yet effortless dinner that feels special without the fuss? This Creamy Spinach Artichoke Chicken delivers rich, indulgent flavors perfect for a date night at home, ready in just 30 minutes.
What makes this recipe truly shine is its ability to combine luxurious creaminess with the vibrant tang of artichoke hearts and fresh spinach. The result is a dish that tastes wonderfully complex, designed for elegance and ease, allowing you to enjoy a gourmet experience without spending hours in the kitchen.
Prepare for a truly indulgent experience with every bite. You'll find tender chicken enveloped in a thick, velvety sauce where the savory notes of parmesan and garlic beautifully complement the slight tartness of artichokes and earthy spinach. This dish offers a comforting warmth and a satisfying richness, making it a delightful escape from the everyday. With a yield of 4 generous servings, it’s a fast and flavorful meal that promises to impress.
This Creamy Spinach Artichoke Chicken is wonderfully versatile. While the original combination is a classic, you can easily adjust the crushed red pepper for a bit more heat. If you enjoy a different texture, consider using whole artichoke hearts, drained, and chopping them yourself before adding them to the sauce. You could also stir in a handful of sun-dried tomatoes for an additional layer of flavor.
This elegant chicken dish is perfectly suited for a relaxed date night or any occasion where you desire an impressive, quick meal. Serve it alongside your favorite pasta, fluffy rice, or a crisp green salad to complete your delightful dinner.