Creamy Spinach Artichoke Chicken

Ingredients

• 2 boneless, skinless chicken breasts
• 1 pinch salt & pepper
• 1 Tbsp cooking oil
• 4 oz. fresh spinach
• 1 12 oz. jar quartered artichoke hearts in water
• 4 cloves garlic
• 1 Tbsp butter
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 4 oz. cream cheese
• 1/4 cup milk
• 1/4 cup grated parmesan
• 1 pinch crushed red pepper
• salt and pepper to taste

Directions

1. Set the chicken on a cutting board, lay plastic wrap over it, and save yourself the splatters. With a mallet or rolling pin, gently tap the chicken until the thickness is even, about 3/4-inch thick. Cut each breast in half so you have 2 pieces from each one. If you’re using thin sliced chicken breast filets, you can skip the pounding. Sprinkle the chicken with a pinch of salt and pepper.
2. Warm the cooking oil in a large skillet over medium. When the oil is hot, tilt the skillet around so the bottom is coated. Add the chicken and cook until the outside is golden on both sides and the chicken is cooked through, 5-7 minutes each side.
3. While the chicken is on the stove, give the spinach a rough chop into smaller pieces. Drain the artichoke hearts and chop them roughly as well. Mince the garlic.
4. When the chicken is done, transfer it to a clean plate and cover it to keep it warm. Add the butter and minced garlic to the skillet, then sauté over medium for 1 minute, just until the garlic starts to soften.
5. Pour the chicken broth into the skillet, stirring to loosen the browned bits stuck to the bottom. Cut the cream cheese into chunks, then add it to the skillet with the sour cream. Whisk everything together over medium, and keep whisking as it cooks, until the cream cheese is completely melted and the sauce is smooth. Add the milk and stir until the sauce smooths out again.
6. Add the Parmesan, a pinch of crushed red pepper, and freshly ground pepper to the skillet. Keep heating and whisking for a couple minutes more. Stir the spinach into the sauce, working with a handful or 2 at a time, until it wilts, which should take about a minute. Stir in the artichoke hearts.
7. Put the chicken back in the skillet and spoon the creamy spinach artichoke sauce over the top. Serve hot.