You can never get tired of eating chicken isn’t it? especially when it’s made out of cream and Parmesan right? This delicious skillet chicken has become my favorite.
I had all the ingredients on hand when I made this dish apart from Artichoke. I didn’t let that stop me, I continued on to making the dish without the vegetable and it tasted perfectly perfect!! (Thinking about it, makes my mouth water- Good thing we had some left over, we’ll be having that for lunch today =))
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil, divided
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 Tbsp flour
- 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
- 1 (14 oz) can artichoke quarters, drained and chopped
- 1 1/4 cups milk
- 4 oz Neufchatel cheese, diced into small cubes
- 1/3 cup packed freshly, finely shredded parmesan cheese
- 1/4 cup sour cream
- Red pepper flakes (optional)
- Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
- Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. Pour in milk, while scraping up browned bits from bottom (don’t worry if you can’t get all of it, the golden bits will come up as it continues to cook). Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes and serve warm with cooked orzo or rice if desired.
Hope you all enjoy making and eating this dish as much as we did!!
Thanks for visiting!!
Lots of love,
Recipe Source: Jacklyn