Artichoke Spinach Chicken (Print Version)
# Ingredients:
→ Chicken & Base
01 -
4 cloves garlic, chopped up finely
02 -
4 skinless, boneless chicken breasts (about 1.5 pounds)
03 -
3 tablespoons salted butter
04 -
2 tablespoons olive oil, extra-virgin
05 -
2 teaspoons coarse salt
→ Sauce Base
06 -
4 ounces softened cream cheese
07 -
¾ cup broth (chicken)
08 -
2 tablespoons regular white flour
09 -
1¼ cups whole milk
→ Vegetables & Cheese
10 -
½ cup Parmesan cheese, grated fresh (reserve extra for topping)
11 -
1 (14 ounce) can of artichokes, drained, then diced
12 -
¼ cup chopped basil (fresh)
13 -
2 cups spinach, chopped roughly and packed loosely
# Instructions:
01 -
Sprinkle salt over the chicken and cook with olive oil in a pan for 6-8 minutes on each side. Internal temp should hit 165°F. Let it rest once done.
02 -
In the same pan, heat garlic in the oil until the aroma comes out. Add butter and let it melt completely.
03 -
Sprinkle flour over the butter and stir. Cook it for a minute until you get a golden color.
04 -
Slowly mix in broth, milk, and cream cheese while whisking until the mixture becomes smooth. Let it cook until it thickens.
05 -
Mix in artichokes, basil, spinach, and some extra salt. Let spinach soften for about 4-5 minutes before adding Parmesan.
06 -
Put the chicken back into the pan and cover it with the sauce. Sprinkle extra basil, Parmesan, and some black pepper on top.
# Notes:
01 -
Great choice for a cozy family meal or romantic evening.
02 -
Try pairing it with a crusty loaf of bread.