Simple Recipes for Every Day
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
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.
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.
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.
Sprinkle it with parmesan, basil, and pepper. Serve with crusty bread on the side.