Description
This Spinach Artichoke Chicken recipe features tender, juicy chicken breasts cooked to golden perfection and smothered in a creamy spinach and artichoke sauce made with Neufchatel cheese, Parmesan, and sour cream. It's a comforting, flavorful main course perfect for an easy dinner.
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), to taste
Instructions
- Prepare the chicken: Pound 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 chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook until the bottom side is golden brown, about 6 minutes.
- Flip and finish cooking chicken: Turn the chicken over and continue cooking until the second side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 5 minutes longer. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Make the sauce base: In the same skillet, melt butter over medium heat. Add minced garlic and flour, cooking for 30 seconds while stirring to eliminate the raw flour taste.
- Add spinach and artichokes: Stir in the chopped spinach and artichoke quarters, sautéing until the spinach has wilted, about 1 minute.
- Create the creamy sauce: Pour in the milk, scraping up any browned bits from the bottom of the skillet to add flavor. Add the Neufchatel cheese and Parmesan cheese, seasoning the mixture with salt and pepper to taste. Stir continuously until the sauce thickens slightly and the cheeses melt completely.
- Finish the sauce and combine: Stir in the sour cream until fully incorporated. Return the cooked chicken breasts to the skillet, spooning sauce over them. Sprinkle with red pepper flakes if desired for a little heat.
- Serve: Allow the chicken to warm in the sauce for a minute or two before serving. Plate the chicken with a generous portion of the creamy spinach artichoke sauce.
Notes
- Pounding the chicken to an even thickness helps it cook evenly and stay juicy.
- If you don't have Neufchatel cheese, cream cheese can be used as a substitute.
- Using an instant-read thermometer ensures perfectly cooked chicken and avoids dryness.
- Red pepper flakes add a nice optional spicy kick; omit if you prefer mild flavors.
- You can use fresh or frozen spinach; if using frozen, thaw and squeeze out excess liquid before using.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
