Creamy Spinach and Artichoke Chicken

  • 4 thin boneless skinless chicken breasts (approximately 1¼ pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided use
  • ¾ teaspoon pepper, divided use
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 teaspoon minced garlic
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • 1 cup marinated artichoke hearts, coarsely chopped
  • 2 cups fresh spinach leaves
  • 2 tablespoons chopped parsley
  1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
  2. Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
  3. Remove the chicken from the pan and place on a plate; cover to keep warm.
  4. Wipe out the pan with a paper towel.
  5. Melt the butter in the pan and add the garlic; cook for 30 seconds.
  6. Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
  7. Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
  8. Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
  9. Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
  10. Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.