CREAMY SPINACH ARTICHOKE CHICKEN
It’s no secret that you enjoy spinach dips as well. I’m always trying to find ways to turn it into a proper dinner instead of an appetizer I consumed too much of. I’ve created a savory and garlicky cream sauce with fresh spinach and artichoke hearts in this recipe Creamy Spinach Artichoke Chicken. I then poured it over the that I grilled the chicken breasts. It’s simple, quick, and awe-inspiring enough for a romantic evening. So go ahead and grab the chilled glass of wine and pull out a couple of slices of Freezer Garlic bread. Let’s begin this meal.
Looking for more ways to eat the Spinach Artichoke Dip dinner? Check out my Spinach Artichoke Pasta, Spinach Artichoke Pizza, and Spinach Artichoke “Grilled Cheese.”
HOW TO SERVE CREAMY SPINACH ARTICHOKE CHICKEN
This recipe is packed with some delicious creamy sauce. So you’ll likely want to serve this on rice, pasta rice, or with some bread to soak up the sauce. If you want to go low on carbs, do this dish with a steamed vegetable like broccoli or asparagus. This could also be delicious with the rich sauce.
DOES THIS RECIPE REHEAT WELL?
From my experience (I have leftovers from lunch this morning), it can be reheated quickly! This recipe can be a great meal prep recipe. Although I’ve not tested freezing it, I’m not sure it’ll stand up to freezing. Most creamy sauces don’t always hold up to freezing or melting.
Two skinless, boneless, and skin-free poultry breasts (about 1-1.25 lbs. total) ($6.29*)
1 pinch salt & pepper ($0.03)
One tablespoon of cooking oil ($0.04)
Four oz. fresh spinach ($0.60)
1 12oz. Artichoke hearts quartered in a jar and placed in water ($2.79)
Four cloves of garlic ($0.32)
1 Tbsp of butter ($0.18)
1/2 cup chicken broth ($0.07)
1/2 cup sour cream ($0.22)
Four oz. cream cheese ($0.40)
1/4 cup of milk ($0.08)
1 cup grated Parmesan ($0.44)
1 pinch red pepper crushed ($0.02)
Salt and pepper as desired ($0.05)
Set the bird on a cutting surface and protect it with a sheet of plastic to stop splatter. Use a mallet or rolling pin to lightly pound the chicken until it is uniform (about 1/4 inch in thickness). Cut each chicken breast in half, creating two pieces per. Use thinly cut breasts of chicken to create filets. Sprinkle the breasts using a little salt and pepper.
The cooking oil should be heated in a large pan on medium. Once it’s hot, swirl the oil around to coat the outside of the pan. Then add the chicken breasts to cook till golden on both sides and cooked to perfection (5-7 minutes on each side).
While the chicken cooks while the chicken is cooking, chop up the spinach into smaller bits. Then drain the artichoke hearts and then roughly chop them also. Chop the garlic into small pieces.
After the chicken has been cooked to your liking, transfer it to a clean plate and cover it to keep it warm. Add the minced garlic and butter to the skillet. Cook over medium heat for one minute or until the garlic softens.
In the same skillet, add the broth from the chicken and mix it to dissolve the bits of browning on the pan’s surface. Slice the cheese into pieces and add them to the skillet with the sour cream. Mix the ingredients and cook over medium-high heat, stirring continuously, until the cream cheese completely melts and the sauce is smooth. Stir in milk until it is smooth again.
Add the Parmesan, some red pepper flakes, and freshly ground pepper in the saucepan. Continue to cook and stir for a few minutes. In the end, mix the spinach in the sauce, one or two at each time, until it is wilted (usually about an hour). Then, go in the hearts of the artichoke.
Return the chicken to the skillet, and pour the smooth spinach artichoke and spinach sauce over it. Serve hot.