Description
A creamy and flavorful Spinach Artichoke Chicken recipe featuring tender chicken breasts smothered in a rich spinach and artichoke sauce with Neufchatel, parmesan cheese, and sour cream.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 Tbsp flour
Spinach Artichoke Sauce
- 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)
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness using the flat side of a meat mallet. Season both sides with salt and freshly ground black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until the bottom side is golden brown, about 6 minutes. Flip and continue cooking on the other side until golden brown and the internal temperature reaches 165°F, about 5 minutes more. Transfer chicken to a plate and cover with foil to keep warm.
- Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and flour and cook for 30 seconds, stirring continuously. Add the chopped spinach and artichokes and sauté until spinach is wilted, about 1 minute.
- Add liquids and cheese: Pour in the milk while scraping the browned bits off the bottom of the skillet. Stir in the Neufchatel and parmesan cheeses. Season with salt and pepper to taste. Cook and stir until the sauce thickens slightly and cheeses melt completely.
- Finish the sauce and serve: Stir in the sour cream until combined. Return the cooked chicken breasts to the skillet, spooning sauce over them. Sprinkle with red pepper flakes if desired. Serve immediately.
Notes
- Pound the chicken evenly to ensure quick and even cooking.
- Use Neufchatel cheese as a lower-fat alternative to cream cheese for a creamy texture.
- Red pepper flakes add a subtle heat but can be omitted for a milder dish.
- Make sure the internal temperature of chicken reaches 165°F for safe consumption.
- Leftover sauce can be served over pasta or rice for an extra meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
