Creamy Spinach and Artichoke Chicken Skillet
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Dovetailing tip: You will need 6 cups of baby spinach for day 3 Spinach salad, so make sure to purchase extra and prep the extra 6 cups today.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | all-purpose flour |
| kosher salt and freshly ground black pepper | |
| 4 -6 ounces | boneless, skinless chicken breasts |
| 4 tablespoons | vegetable oil |
| 1 | small onion, chopped |
| 2 cloves | garlic, minced |
| 4 ounces | cream cheese, cut into chunks |
| 1 cup | half-and-half |
| 1-5 ounce | package baby spinach (about 4 cups) |
| 1-14 ounce | can artichoke hearts, drained and quartered |
| steamed rice, for serving |
Directions:
Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
Source: foodnetwork.com
