How To Make Skillet Chicken with Creamy Spinach Artichoke Sauce
Skillet chicken has golden brown pan-seared chicken breasts that are topped with a creamy spinach and artichoke sauce with parmesan.
Serves:
Ingredients
- 4boneless skinless chicken breasts,(6 oz)
- salt and freshly ground black pepper
- 1½tbspolive oil
- 2tbspbutter
- 3clovesgarlic,minced
- 1tbspflour
- 5ozfresh spinach,rinsed, drained and chopped
- 14ozartichoke quarters,drained and chopped
- 1¼cupsmilk
- 4ozneufchatel cheese,diced into small cubes
- ⅓cupparmesan cheese,finely shredded
- ¼cupsour cream
- red pepper flakes,optional
Instructions
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Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5 to 6 minutes until golden brown on bottom.
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Rotate chicken to the opposite side and continue to cook for about 5 minutes more until chicken is golden brown on bottom and center registers 165 degrees F on an instant-read thermometer. Transfer chicken to a plate, cover with foil to keep warm.
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Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute for about 1 minute until spinach has wilted.
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Pour in milk, while scraping up browned bits from the bottom.
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Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.
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Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.
Nutrition
- Calories: 686.04kcal
- Fat: 33.29g
- Saturated Fat: 14.70g
- Trans Fat: 0.25g
- Monounsaturated Fat: 11.00g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 20.51g
- Fiber: 6.66g
- Sugar: 6.44g
- Protein: 75.76g
- Cholesterol: 258.33mg
- Sodium: 1293.10mg
- Calcium: 388.16mg
- Potassium: 1683.88mg
- Iron: 3.68mg
- Vitamin A: 389.59µg
- Vitamin C: 22.40mg
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