Ah, the comfort of creamy, cheesy goodness—who can resist? This spinach and artichoke chicken not only warms the belly but also transports me back to those cozy winter evenings spent experimenting in the kitchen with a dear friend. The kind of meal that makes you forget about the rain outside, with its rich, savory layers melding together like an unexpected symphony.
Steps
- Place the chicken breasts on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to flatten the chicken to an even thickness of about 3/4-inch. Cut each breast in half to make two pieces, or use pre-sliced thin chicken filets. Season with salt and pepper.
- Heat cooking oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside on a plate, covering to keep warm.
- While the chicken cooks, chop the spinach and artichoke hearts into smaller pieces, and mince the garlic. Set these aside for later.
- In the same skillet, melt the butter and sauté the minced garlic over medium heat for about one minute, until it begins to soften.
- Pour chicken broth into the skillet, stirring to dissolve any browned bits from the bottom. Add the cream cheese and sour cream, whisking until the cream cheese melts and the mixture is smooth. Stir in the milk until fully combined.
- Add grated Parmesan, red pepper flakes, and freshly ground pepper to the sauce. Continue to heat and whisk for another minute or two until well mixed.
- Gradually add the chopped spinach to the skillet, stirring until it wilts, which should take about a minute. Then, incorporate the chopped artichoke hearts into the sauce.
- Return the cooked chicken to the skillet, spooning the creamy spinach artichoke sauce over each piece. Serve the dish hot.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 1-1.25 pounds total)
- Salt and pepper (to taste)
- 1 tablespoon cooking oil
- 4 ounces fresh spinach
- 12-ounce jar of quartered artichoke hearts, in water
- 4 cloves garlic
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Pinch of crushed red pepper flakes
Nutritional Values
Calories: 1743.72kcal | Carbohydrates: 44.60g | Protein: 156.12g | Fat: 107.20g | Sodium: 4268.32mg | Fiber: 16.52g
FAQ
- Can I substitute fresh spinach with frozen spinach in the Creamy Spinach Artichoke Chicken recipe?
- Yes, you can use frozen spinach as a substitute. Just make sure to thaw it first and squeeze out as much moisture as you can. Then, add it to the sauce at the same step as you would add fresh spinach.
- What are some serving suggestions for Creamy Spinach Artichoke Chicken?
- Due to its rich sauce, this dish pairs well with pasta, rice, or crusty bread for soaking up the sauce. If you prefer a low-carb option, you can serve it with steamed vegetables like asparagus or broccoli.
- Does Creamy Spinach Artichoke Chicken reheat well?
- Yes, this dish reheats very well, making it suitable for meal prep. However, it may not freeze well as creamy sauces often don’t maintain their texture after freezing and thawing.
- What type of chicken should I use for this recipe?
- The recipe calls for boneless, skinless chicken breasts, which you can either pound to an even thickness or purchase pre-sliced into thin fillets.
- What can I serve alongside Creamy Spinach Artichoke Chicken for a complete meal?
- For a full meal, serve the chicken over wide egg noodles and pair it with a big green salad on the side.
Tips
- If you’re using frozen spinach instead of fresh, make sure to thaw it thoroughly and squeeze out as much moisture as possible before adding it to the sauce. This will prevent the dish from becoming too watery.
- To make the chicken cook evenly, pound it to an even thickness of about 3/4-inch before cooking. This will help it cook uniformly and reduce the risk of having undercooked sections.
- For a low-carb option, consider serving the creamy spinach artichoke chicken over steamed vegetables like asparagus or broccoli, which pair well with the rich sauce.
- The dish reheats well, making it suitable for meal prep. However, avoid freezing as creamy sauces often don’t hold up well after thawing.
Equipment
- Rolling Pin or Meat Mallet – For pounding the chicken to an even thickness.
- Garlic Press – To efficiently mince the garlic cloves.
- Large Skillet – For cooking the chicken and making the sauce.