Ingredients
Scale
- Chicken & Base
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely minced
- 3 tablespoons salted butter
- Sauce Base
- 2 tablespoons all-purpose flour
- ¾ cup chicken stock
- 1¼ cups whole milk
- 4 ounces cream cheese, softened
- Vegetables & Cheese
- 2 cups loosely packed spinach, roughly chopped
- ¼ cup fresh basil, finely chopped
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Season the chicken breasts with the kosher salt. Heat the olive oil in a large skillet over medium heat, then cook the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F. Remove from the skillet and let rest.
- In the same skillet, sauté the minced garlic until fragrant. Add the butter and melt completely.
- Sprinkle in the flour and cook for 1 minute, stirring, until the mixture turns golden.
- Whisk in the chicken stock, whole milk, and softened cream cheese until smooth. Bring to a gentle simmer and cook until thickened.
- Stir in the spinach, basil, artichokes, and remaining salt. Cook for 4–5 minutes, until the spinach wilts. Add the Parmesan cheese.
- Return the chicken to the skillet and coat with the creamy sauce. Finish with additional Parmesan, basil, and freshly cracked pepper.
Notes
- Perfect for date night or family dinner.
- Delicious served with crusty bread.
- Use an instant-read thermometer for perfect doneness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Evening Meals
- Method: Stovetop
- Cuisine: American