This recipe has easily become one of my favorite and go-tos since making it the first time.  I love artichoke dip–it’s one of the recipes I make the most when I have to make an appetizer for a party.  And, I am always looking for a way to spruce up my chicken recipes.  So, when I came across this spinach artichoke chicken recipe, I knew I had to try it. 

The first time I made it, I only made half of the recipe and was very disappointed when I finished the batch.  I only waited a day to make a full batch again and have made it a few more times since.  If you like artichoke dip, you’ll definitely want to give this recipe a try!  

Ingredients:

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Four 6-ounce boneless, skinless chicken breasts 

4 tablespoons grapeseed 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 (I doubled this amount)

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 1 tablespoon of oil in a medium-sized skillet

Add the onion and cook, stirring occasionally

While the onions cook until they begin to soften (about 5 minutes), heat 3 tablespoons of oil in n a large, heavy-bottomed skillet over medium-high heat

Once oil in empty skillet is hot, add the chicken and cook until golden brown on one side (about 4 minutes)

Add the garlic to pan with onions and cook, stirring, until fragrant, about 30 seconds

Cut the cream cheese into small pieces, add to onions and garlic, and stir until melted (cutting it up helps the melting process)

Flip chicken and cook until second side is golden brown

Pour in the half-and-half into cheesey mixture and use a wooden spoon to scrape up any brown bits from the bottom of the skillet

Season cheesey mixture with salt and pepper

Add chicken to cheesey mixture, cover, and cook for 5 minutes

Remove chicken 

Add spinach and artichoke to pan, cover and cook until spinach is wilted, about 5 minutes

After 5 minutes, add chicken and another round of spices, cover, and cook for another 5 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes (you can flip the chicken halfway)

When ready to serve, spoon sauce and vegetables onto plate and top with chicken

Stay hungry…