Creamy Spinach Artichoke Chicken
Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.
Foto: The Recipe CriticIngredients
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- salt and pepper
- ¼ cup unsalted butter
- 2 minced garlic cloves
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 cup chopped spinach
- 1 cup quartered artichokes
Steps
Pound 4 boneless skinless chicken breasts so that they are even thickness. Season each side to taste with salt and pepper.
In a large skillet add 2 tablespoons extra virgin olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add ¼ cup unsalted butter to the skillet and melt. Add 2 minced garlic cloves and cook until tender. Whisk in 1 tablespoon all-purpose flour until it thickens. Whisk in ½ cup chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ½ teaspoon garlic powder, ¼ teaspoon pepper and ½ teaspoon salt.
Add 1 cup chopped spinach and 1 cup quartered artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.
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