Description
A creamy and flavorful Spinach Artichoke Chicken recipe featuring tender chicken breasts smothered in a luscious spinach and artichoke cheese sauce. Perfect for a satisfying dinner that combines classic appetizer flavors with hearty protein.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 1/2 Tbsp olive oil
Sauce
- 2 Tbsp butter
- 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 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 to enhance the flavor and ensure even cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until the bottom is golden brown, about 5 to 6 minutes. Flip the chicken and continue cooking until the other side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 5 minutes longer. Remove the chicken and transfer it to a plate; cover with foil to keep warm.
- Make Sauce Base: In the same skillet, melt butter over medium heat. Add minced garlic and flour, cooking and stirring for about 30 seconds to form a roux that will thicken the sauce.
- Add Vegetables: Stir in the chopped spinach and artichokes. Sauté for about 1 minute until the spinach has wilted and the vegetables are fragrant.
- Add Liquids and Cheese: Pour in the milk, scraping up the browned bits from the bottom of the skillet for extra flavor. Add Neufchatel cheese cubes and parmesan cheese, seasoning with salt and pepper to taste. Cook and stir continuously until the mixture thickens slightly and the cheeses have fully melted into a creamy sauce.
- Finish Sauce and Serve: Stir in the sour cream to add richness and tang. Return the cooked chicken breasts to the skillet to coat them in the sauce. Optionally, sprinkle with red pepper flakes for a hint of heat before serving.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F without overcooking.
- Neufchatel cheese can be substituted with cream cheese for a similar texture and flavor.
- For a lighter version, substitute sour cream with Greek yogurt.
- Fresh spinach can be replaced with frozen spinach, thawed and drained thoroughly.
- Red pepper flakes are optional but add a nice slight kick to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
