Creamy Spinach Artichoke Chicken

Ingredients

• 2 large chicken breasts, sliced in half lengthwise

• salt & pepper to taste

• garlic powder to taste

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small shallot, finely chopped

• 1/2 cup chicken broth

• 1 cup heavy whipping cream

• 1 cup freshly grated parmesan cheese

• 12–14 ounce jarred marinated artichokes, liquid discarded/reserved

• 5 ounces fresh baby spinach

Get Cooking

1. Cut chicken breasts in half lengthwise to obtain four thinner cutlets. Season cutlets with salt, pepper, and garlic powder. 

2. Add the butter and olive oil to a large skillet over medium-high heat. Once the mixture has melted, sauté the chicken on both sides, about 3-4 minutes or until golden brown in color. Then transfer the chicken to a plate and set aside. 

3. Add chopped shallot and broth to pan, then let it come up to a slight boil, about 1 minute or so.

4. Reduce heat to medium-low; then add in cream, parmesan cheese, artichokes, and spinach. Stir to combine all ingredients, and allow mixture to cook for 1-2 minutes.

5. Add the chicken back into the pan and cook until sauce has thickened, spinach has wilted, and chicken is cooked through completely, about 5-10 minutes.

6. Season with more salt and pepper, if desired, and serve dish immediately.

Chef Christa says: If using oil-packed artichokes (instead of water-packed), you can reserve the leftover oil to make salad dressing.