Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- Four 6-ounce boneless, skinless chicken breasts
- 4 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, cut into chunks
- 1 cup half-and-half
- One 5-ounce package baby spinach (about 4 cups)
- One 14-ounce can artichoke hearts, drained and quartered
- Steamed rice, for serving
Instructions
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 661 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 48 g |
| Cholesterol | 174 mg |
| Sodium | 1071 mg |
Reviews
After reading other reviews, I too doctored it up. Put some red pepper flakes in the sauce, sprinkled not only salt and pepper in the chicken but also garlic powder, oregano and basil. Chicken was tasty but sauce was a bit sweet from the cream cheese and too mushy instead of creamy. I also added Parmesan cheese and doubled the garlic. Not a keeper for me.
Made this last night as written and it was a huge hit!!!! Will definitely be making this again.
Yummy! I added red pepper flakes, subbed 1/2 c sour cream and 1/4 c milk, 1/4 C grated parmesan for the half and half -doubled the spinach and garlic.. finished with fresh parmesan on top in the oven
It is 5 stars if you have basmati rice as a side dish and use parmesan cheese at the end. Let it melt into the sauce. You can add with the artichokes the same time. Otherwise, I agree it will be less appealing and slightly bland. You definitely don’t want to eat this by itself. Rice is really what the dish needs to make it balanced.
Chicken always needs to be seasoned before and after it is cooked. This dish is Very creamy and not too rich or salty, served over thin egg noodles. Definitely will make aga
Mmmmmm
I used this recipe as a base idea as it sounded kind of bland. Used a pack of boneless / skinless thighs cut into 2 inch strips marinated Franks hot sauce for 1 hour before dredging in seasoned flour and pan fried. Used Italian kale quick-seared with prosciutto instead of plain spinach. Used heavy whipping cream instead of cream cheese & half and half, added some grated parmesan. Only used a 6 oz jar of marinated artichoke hearts and served over pappardelle pasta instead of rice. Very good.
Should have listened to the other reviews, this dish is very bland. I added Parm and sour cream, and lots more s&p, but it still wasn’t great. It is edible, but Will not make again.
I didn’t like it at all. I’m glad I didn’t have guest for dinner and am tossing this out!