Creamy Spinach Artichoke Chicken

Ingredients

• Chicken breast

  raw, skinless

  16 oz or 454g

• Canola oil

  1 tbsp or 14g

• Spinach

  raw

  4 cup or 120g

• Artichoke

  globe (French), cooked, boiled, drained, salted

  3 cup hearts or 504g

• Garlic

  raw

  4 clove or 12g

• Butter

  unsalted

  1 tbsp or 14g

• Chicken broth

  canned, reduced sodium

  ½ cup or 120g

• Sour cream

  reduced fat, cultured

  ½ cup or 121g

• Cream cheese

  low fat

  2 oz or 57g

• 2% milk

  ¼ cup or 61g

• Parmesan cheese

  shredded

  ¼ cup or 20g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Place the chicken on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness, about 3/4-inch thick. Slice each chicken breast in half and season with salt and pepper.
2. Heat the canola oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on each side and cooked through, about 5-7 minutes per side.
3. While the chicken cooks, roughly chop the spinach and artichoke hearts. Mince the garlic.
4. Remove the chicken from the skillet and cover to keep warm. Add butter and minced garlic to the skillet, sauté over medium heat for one minute until the garlic softens.
5. Add chicken broth to the skillet, stirring to dissolve browned bits. Add cream cheese and sour cream, whisking until smooth. Stir in milk until smooth again.
6. Add Parmesan, red pepper flakes, and black pepper to the skillet. Heat and whisk for a couple of minutes. Stir in spinach until wilted, then add artichoke hearts.
7. Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.