Spinach Artichoke Chicken
Discover our creamy Spinach Artichoke Chicken recipe featuring boneless chicken breasts, fresh spinach, artichoke hearts, and a luxurious creamy sauce. Perfect for an impressive date night or a comforting family meal. Quick to prepare with only 45 minutes from start to finish!
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Servings: 4
Ingredients
- 4 boneless skinless chicken breasts, approximately 1.5 pounds
- 2 teaspoons of kosher salt
- 2 tablespoons of extra-virgin olive oil
- 4 cloves of garlic finely minced
- 3 tablespoons of salted butter
- 2 tablespoons of all-purpose flour
- ¾ cup of chicken stock
- 1¼ cups of whole milk
- 4 ounces of cream cheese softened
- 2 cups of spinach roughly chopped and loosely packed
- ¼ cup of fresh basil finely chopped, or 2 teaspoons of dried basil, additional for garnish
- 1 can 14 ounces of artichoke hearts, drained and chopped
- ½ cup of freshly grated Parmesan cheese additional for serving
- Freshly cracked black pepper for garnish
- Crusty bread for serving
Instructions
- Preparation of Chicken: Begin by seasoning the chicken breasts uniformly with one teaspoon of kosher salt. Heat one tablespoon of olive oil in a large skillet over medium heat until it glistens. Place the chicken in the skillet and cover. Cook each side for 6 to 8 minutes, or until an internal temperature of 165°F is reached on an instant-read thermometer. Once cooked, remove the chicken from the skillet and allow it to rest on a cutting board.
- Garlic Sauté: Utilize the same skillet to heat the remaining tablespoon of olive oil. Add the minced garlic and sauté until it emits a fragrant aroma, approximately one minute. Following this, incorporate the butter and stir until it has completely melted.
- Roux Creation: Sprinkle the flour evenly over the melted butter and garlic, stirring constantly. Cook for about one minute, or until the mixture is fully integrated and begins to turn golden, ensuring the raw flour taste is eliminated.
- Sauce Assembly: Gradually whisk in the chicken stock, followed by the milk and cream cheese. Continue to whisk the mixture until smooth. Bring the sauce to a simmer and allow it to thicken slightly while continuing to stir. This process should take a few minutes.
- Incorporation of Vegetables and Cheese: Add the spinach, basil, chopped artichoke hearts, and the remaining teaspoon of salt to the sauce. Stir the mixture until the spinach has wilted and the artichokes are heated through, approximately 4 to 5 minutes. Subsequently, stir in the grated Parmesan cheese until it is well incorporated into the sauce.
- Final Assembly: Place the previously cooked chicken back into the skillet, nestling it into the sauce. Ensure the chicken is well coated with the sauce for flavor. Sprinkle additional Parmesan cheese, fresh basil, and cracked black pepper over the chicken before serving.
- Serving: Serve the Spinach Artichoke Chicken accompanied by slices of crusty bread to complement the creamy texture of the sauce.
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