Description
A creamy, flavorful Spinach Artichoke Chicken recipe featuring tender chicken breasts smothered in a cheesy spinach and artichoke sauce. Perfect for a comforting dinner that combines classic ingredients with easy stovetop cooking.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 1/2 Tbsp olive oil
- 2 Tbsp butter
- 3 cloves garlic, minced
Sauce
- 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, to taste)
Instructions
- Prepare Chicken: Pound the 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 Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until the bottom is golden brown.
- Finish Chicken: Flip the chicken and continue cooking for about 5 minutes more, or until golden brown on the other side and the internal temperature reaches 165°F on an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté Aromatics and Vegetables: Melt the butter in the same skillet over medium heat. Add the minced garlic and flour, cooking and stirring for 30 seconds. Then add the chopped spinach and artichoke quarters, sautéing until the spinach wilts, about 1 minute.
- Add Liquids and Cheese: Pour in the milk while scraping up any browned bits from the skillet's bottom. Add the Neufchatel cheese and parmesan cheese. Season with salt and pepper to taste, and cook, stirring frequently, until the sauce thickens slightly and the cheeses melt completely.
- Finish Sauce and Combine: Stir in the sour cream until well incorporated. Return the cooked chicken breasts to the skillet and spoon the sauce over them. Sprinkle with red pepper flakes if desired for a bit of heat.
- Serve: Serve the chicken hot, spooning extra sauce over the top for a delicious, creamy finish.
Notes
- Use Neufchatel cheese as a lower-fat alternative to cream cheese while maintaining creaminess.
- To save time, pre-chop spinach and artichokes or use frozen spinach if fresh is unavailable.
- Adjust red pepper flakes to your preferred heat level or omit for a mild version.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently on stovetop.
- For an extra cheesy dish, add more parmesan on top before serving.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 115 mg
