Have your dip and eat it too with this Creamy Spinach Artichoke Chicken!
Today is my blog's 10th birthday! I cannot believe I have blogged for 10 years. 10 years worth of recipes. What's funny to me is that this is the first time I will add the label for artichokes as an ingredient. In 10 years of blogging, I've never posted a recipe with artichokes!
I've been on a spinach artichoke streak lately where it's what I'm craving and so I've tried out a few recipes that are not specifically spinach artichoke dip because that's basically the only way I've ever eaten it. I have been trying to eat less red meat (still) and I'm trying to find new chicken recipes that don't involve pasta. I really enjoyed this recipe. I would love to try my hand at handling a fresh artichoke soon!
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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
- Heat oil over medium heat in a large skillet. Season chicken with salt and pepper and add to skillet.
- Cook until golden brown on both sides.
- Meanwhile, chop spinach and artichoke hearts.
- Set aside cooked chicken and add butter to the skillet.
- Add garlic and saute over medium for about 30 seconds.
- Add chicken broth and scrape up the browned bits from the bottom.
- Add sour cream and cream cheese. Stir until cream cheese has melted and sauce is smooth.
- Add milk and stir until smooth. Then add Parmesan, red pepper flakes, and salt and pepper to taste.
- Heat and whisk for a few more minutes. Add spinach and stir until wilted. Then add artichoke hearts.
- Serve chicken topped with sauce.
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