Description
A creamy and flavorful Spinach Artichoke Chicken recipe featuring tender chicken breasts cooked to golden perfection and topped with a rich spinach, artichoke, and cheese sauce. This dish combines the classic flavors of spinach artichoke dip with juicy chicken for an easy and satisfying meal.
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
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), to taste
Instructions
- Prepare the 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 the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until the bottom side is golden brown, about 6 minutes. Flip the chicken and cook until the second side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 5 minutes more. Remove the chicken from the skillet, place on a plate, and cover with foil to keep warm.
- Prepare the sauce base: Using the same skillet, melt the butter over medium heat. Add minced garlic and flour, cooking for 30 seconds while stirring to form a roux that will thicken the sauce.
- Add vegetables: Stir in chopped spinach and artichoke quarters. Sauté until the spinach has wilted, approximately 1 minute.
- Create the creamy sauce: Pour in the milk while scraping up any browned bits from the bottom of the skillet. Add Neufchatel cheese and parmesan cheese. Season with salt and pepper to taste. Cook and stir the mixture until it thickens slightly and the cheeses melt completely.
- Finish the sauce and assemble: Stir in sour cream for extra creaminess. Return the cooked chicken breasts to the skillet, spooning the sauce over them. Sprinkle with red pepper flakes if desired for a hint of heat.
Notes
- For best results pound chicken to an even thickness to ensure even cooking.
- Neufchatel cheese can be substituted with cream cheese for similar texture and flavor.
- If preferred, use half-and-half instead of milk for a richer sauce.
- Adjust seasoning and red pepper flakes according to your taste preference.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
