Creamy Spinach and Artichoke Chicken Recipe

Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon of salt and ½ teaspoon of pepper.

Place the chicken in the pan and cook for about 5 minutes on each side, or until golden brown and cooked through.

Remove the chicken from the pan and place on a plate; cover to keep warm.

Wipe out the pan with a paper towel. Melt the butter in the pan and add the garlic; cook for about 30 seconds.

Add the flour to the pan and stir until thoroughly combined with the garlic mixture.

Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.

Add the heavy cream and simmer, stirring constantly, for about 3 to 4 minutes until sauce is just thickened.

Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for about 2 to 3 more minutes or until spinach is wilted.

Return the chicken to the pan and simmer for about 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.