Description
This Spinach Artichoke Chicken recipe features tender, juicy chicken breasts cooked to perfection and smothered in a creamy, cheesy spinach and artichoke sauce, creating a delicious and comforting main course that’s perfect for weeknight dinners or special occasions.
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)
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 the bottom side is golden brown, about 6 minutes.
- Flip and Finish Cooking: Turn the chicken over and continue cooking the other side until golden brown and the internal temperature reaches 165°F using an instant-read thermometer, approximately 5 minutes more. Transfer the chicken to a plate and cover with foil to keep warm.
- Make Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and flour, cooking for about 30 seconds until fragrant to form a roux.
- Add Vegetables: Stir in the chopped spinach and artichokes, sautéing until the spinach wilts, about 1 minute.
- Add Milk and Cheeses: Pour in the milk while scraping up any browned bits from the bottom of the pan. Add the Neufchatel and parmesan cheeses. Season with salt and pepper to taste, then cook and stir until the sauce thickens slightly and the cheeses melt.
- Finish Sauce and Combine: Stir in the sour cream to finish the sauce. Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Sprinkle with red pepper flakes if desired for a hint of spice.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use low-fat milk to reduce calories without compromising creaminess too much.
- If fresh spinach is unavailable, frozen chopped spinach (thawed and drained) can be used.
- Neufchatel cheese can be substituted with cream cheese if not available.
- Ensure chicken is cooked thoroughly to 165°F for food safety.
- Serve with rice, pasta, or a side of crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
