Creamy Spinach Artichoke Chicken

What you need:

• 2 to 3 chicken breasts, sliced in half lengthwise to make thinner pieces
• Salt and pepper
• 1 Tbsp. olive oil
• 4 oz. fresh spinach (or more)
• 1 jar (12 oz.) quartered artichoke hearts in water, drained
• 1 Tbsp. unsalted butter
• 4 cloves minced garlic
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 4 oz. cream cheese, cubed
• 1/4 cup milk
• 1/4 cup shredded Parmesan cheese
• 1 pinch crushed red pepper flakes

Directions:

1. Heat oil over medium heat in a large skillet. Season chicken with salt and pepper and add to skillet.
2. Cook until golden brown on both sides.
3. Meanwhile, chop spinach and artichoke hearts.
4. Set aside cooked chicken and add butter to the skillet.
5. Add garlic and saute over medium for about 30 seconds.
6. Add chicken broth and scrape up the browned bits from the bottom.
7. Add sour cream and cream cheese. Stir until cream cheese has melted and sauce is smooth.
8. Add milk and stir until smooth. Then add Parmesan, red pepper flakes, and salt and pepper to taste.
9. Heat and whisk for a few more minutes. Add spinach and stir until wilted. Then add artichoke hearts.
10. Serve chicken topped with sauce.

Recipe from Budget Bytes

Posted on Fantastical Sharing of Recipes