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Spinach and Artichoke Chicken Skillet

homemade spinach and artichoke chicken skillet
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 4 boneless, skinless chicken breasts (1½ pounds)
  • 2 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons salted butter
  • 2 tablespoons flour
  • ¾ cup chicken stock
  • 1¼ cups whole milk
  • 4 ounces cream cheese, softened
  • 2 cups loosely packed spinach, roughly chopped
  • ¼ cup chopped fresh basil or 2 teaspoons dried, plus more for serving
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Freshly cracked black pepper, for serving
  • Crusty bread, for serving

Method

  1. Season the chicken all over with 1 teaspoon of the salt. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the chicken. Cover and cook until the internal temperature registers 165°F on an instant read thermometer, 6 to 8 minutes per side. Transfer the chicken to a cutting board to rest.

  2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the butter and stir until melted.

  3. Sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute. Whisk in the chicken stock, milk, and cream cheese until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened. Stir in the spinach, basil, artichoke hearts, and the remaining 1 teaspoon of salt until the spinach is wilted and the artichokes are warmed through, about 4-5 minutes. Stir in the Parmesan. Nestle the cooked chicken into the sauce and turn to coat.

  4. Sprinkle it with parmesan, basil, and pepper. Serve with crusty bread on the side.