Description
Spinach Artichoke Chicken is a creamy and flavorful skillet dish featuring tender chicken breasts smothered in a rich sauce made with fresh spinach, artichoke hearts, Neufchatel cheese, parmesan, and sour cream. This comforting recipe is perfect for an elegant yet easy dinner that combines the beloved flavors of spinach artichoke dip with wholesome 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.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on the bottom, about 6 minutes. Flip and continue cooking until the second side is golden and the internal temperature reaches 165°F as measured with an instant-read thermometer, about 5 minutes longer. Remove chicken from skillet and place on a plate; cover with foil to keep warm.
- Make Sauce Base: In the same skillet, melt the butter over medium heat. Add minced garlic and flour, stirring continuously for 30 seconds to cook the flour and garlic without browning.
- Add Vegetables: Stir in chopped spinach and artichoke hearts, sautéing until the spinach wilts, approximately 1 minute.
- Incorporate Milk and Cheeses: Pour in the milk while scraping the bottom of the skillet to loosen browned bits. Add Neufchatel cheese cubes and shredded parmesan cheese. Season the mixture with salt and pepper to taste. Cook and stir until the sauce thickens slightly and the cheeses fully melt.
- Finish Sauce and Combine: Stir in sour cream until well incorporated. Return the cooked chicken breasts to the skillet, spooning sauce over them. Sprinkle with red pepper flakes if desired for a hint of heat.
- Serve: Serve the chicken topped with the creamy spinach artichoke sauce immediately while hot.
Notes
- Use Neufchatel cheese as a lower-fat alternative to cream cheese for a creamy texture with less fat.
- Pounding the chicken ensures even cooking and tender texture throughout.
- For extra heat, add more red pepper flakes or a dash of cayenne pepper.
- Fresh spinach can be substituted with frozen spinach; thaw and drain excess water before using.
- If you prefer a thicker sauce, allow it to simmer a bit longer to reduce further.
- Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
