Creamy Spinach and Artichoke Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 teaspoon minced garlic
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 1 cup marinated artichoke hearts coarsely chopped
- 2 cups fresh spinach
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
- 2
Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
- 3
Remove the chicken from the pan and place on a plate; cover to keep warm.
- 4
Wipe out the pan with a paper towel.
- 5
Melt the butter in the pan and add the garlic; cook for 30 seconds.
- 6
Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
- 7
Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
- 8
Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
3 min - 9
Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
2 min - 10
Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.
Nutrition
Per serving (based on 4 servings)
