Spinach Artichoke Chicken

This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It's fast (about 30 minutes) and simple to make!

Servings 4

  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup chicken broth
  • 8.8 ounces cream cheese (one block Philly) softened
  • 2 cloves garlic minced
  • 1 (14 fluid ounce) can artichoke hearts drained & chopped
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese

  1. Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
  2. Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
  3. Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
  4. Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
  5. Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.

For full information kindly visit saltandlavender.com.

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