Recently, I’ve found myself making a lot of things with spinach or artichoke—or both. So it really didn’t surprise me that I started salivating when I found the following recipe during my recipe research. What I really like about this particular dish is that everything goes in one skillet, so you’re not using a million different pans only to put it together in one dish in the end.
This is truly a good comfort food dinner option—the sauce is super creamy and rich with just a bit of kick from a sprinkling of red pepper flakes. But don’t worry: It has spinach, so it’s healthy, right?
SPINACH WITH CREAMY ARTICHOKE & SPINACH SAUCE
Servings: About 4
4 boneless, skinless chicken breasts, cut in large cubes
Ground black pepper
1½ tablespoons olive oil, divided
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon flour
5 ounces fresh spinach, rinsed, drained, and chopped
1 14-ounce can artichoke quarters, drained and chopped
1¼ cups whole milk
4 ounces Neufchatel or cream cheese, diced into small cubes
1/3 cup packed shredded parmesan cheese
¼ cup sour cream
Red pepper flakes
- Season the chicken cubes with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown on bottom, about 4-5 minutes. Rotate chicken to opposite side, add remaining ½ tablespoon of olive oil and continue to cook until chicken is golden brown on bottom and cooked through, about 4-5 minutes longer. Transfer the chicken to a plate, and cover with foil to keep warm.
- Melt the butter over medium heat in the same skillet you used to cook the chicken.
- Add garlic and flour and cook 30 seconds. Then add in spinach and artichokes and sauté until spinach has wilted, about 1 minute.
- Pour in the milk and scrape up browned bits from the bottom. Add in Neufchatel or cream cheese cubes and parmesan and season with salt and pepper to taste.
- Cook and stir until the mixture has thickened slightly and cheeses have melted. Stir in sour cream.
- Return the chicken to the skillet. Sprinkle with red pepper flakes and serve warm.