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Skillet Chicken with Creamy Spinach Artichoke Sauce

Skillet Chicken with Creamy Spinach Artichoke Sauce
  • Category

    Main Course

  • Cusine



4 boneless, skinless chicken breasts

Salt and freshly ground black pepper

1 1/2 Tbsp olive oil

2 Tbsp butter

3 cloves garlic

1 Tbsp flour

5 oz fresh spinach


1 1/4 cups milk

4 oz Neufchatel cheese

1/3 cup finely shredded parmesan cheese

1/4 cup sour cream

Red pepper flakes


Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes. Rotate chicken to opposite side, add continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm. 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 until spinach has wilted, about 1 minute. Pour in milk, while scraping up browned bits from bottom . 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. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.