Description
This Spinach Artichoke Chicken recipe features tender, juicy chicken breasts cooked to perfection and topped with a creamy, flavorful spinach and artichoke sauce. Combining fresh spinach, artichoke hearts, Neufchatel and Parmesan cheeses, and a touch of sour cream, this dish offers a rich and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 1/2 Tbsp olive oil
Creamy Spinach Artichoke Sauce
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 Tbsp flour
- 5 oz fresh spinach, rinsed, drained, and chopped (about 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, for garnish)
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness using the flat side of a meat mallet to ensure even cooking. Season both sides generously with salt and freshly ground black pepper.
- Cook the first side: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet and cook without moving them until the bottom is golden brown, about 5 to 6 minutes.
- Cook the other side: Flip the chicken breasts to the opposite side, continuing to cook until this side is golden brown and the internal temperature reaches 165°F as measured by an instant-read thermometer, about an additional 5 minutes. Once cooked, transfer chicken to a plate and cover loosely with foil to keep warm.
- Start the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and flour, cooking for about 30 seconds to remove the raw flour taste.
- Add vegetables: Add the chopped spinach and artichoke hearts to the skillet, sautéing until the spinach is wilted and tender, approximately 1 minute.
- Incorporate the milk: Pour in the milk while scraping up any browned bits from the bottom of the skillet to incorporate deep flavors; although some bits may remain, they will meld into the sauce as it cooks.
- Melt the cheeses: Stir in the Neufchatel cheese and Parmesan cheese. Season the sauce with salt and pepper to taste. Continue to cook and stir until the mixture thickens slightly and the cheeses are fully melted and integrated.
- Finish the sauce and combine: Stir in the sour cream until smooth. Return the cooked chicken breasts to the skillet, nestling them into the sauce to reheat slightly and allow the flavors to meld. Optionally, sprinkle with red pepper flakes for a touch of heat.
Notes
- For best results, use fresh spinach and well-drained canned artichoke hearts to prevent the sauce from becoming watery.
- You can substitute Neufchatel cheese with cream cheese if Neufchatel is unavailable.
- The cooking times may vary slightly depending on the thickness of your chicken breasts. Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Red pepper flakes are optional and can be adjusted according to your preferred spice level.
- This dish pairs well with rice, pasta, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
