Chicken with creamy spinach & artichoke sauce

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?

Servings: About 4

4 boneless, skinless chicken breasts, cut in large cubes
Kosher salt
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


  1. Season the chicken cubes with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. 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.
  3. Melt the butter over medium heat in the same skillet you used to cook the chicken.
  4. Add garlic and flour and cook 30 seconds. Then add in spinach and artichokes and sauté until spinach has wilted, about 1 minute.
  5. 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.
  6. Cook and stir until the mixture has thickened slightly and cheeses have melted. Stir in sour cream.
  7. Return the chicken to the skillet. Sprinkle with red pepper flakes and serve warm.

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