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Creamy Spinach & Artichoke Chicken

ChickenOvenStove-Top

Time: 30 minutes

Yield: 4 servings

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About

There's nothing better than a classically rustic dish for dinner, especially when this Creamy Spinach & Artichoke Chicken is on your plate. The perfectly cooked chicken breasts are topped with a creamy, spinach-and-artichoke-ladened sauce (just as its title suggests) to bring together all the best flavors to make you feel right at home. Add your favorite mashed potatoes if you want to really bring on those comforting vibes. When you leave the table feeling warm and fuzzy inside, that's how you know your meal was a success. Creamy Spinach & Artichoke Chicken will do that for you every time!

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (14-ounce) can artichoke halves, patted dry
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) chicken breasts, boneless and skinless, pounded 1/2-inch-thick
  • 1/2 cup dry white wine
  • 1/2 (5.3-ounce) package Boursin® Garlic and Herb cheese
  • 1 bunch fresh spinach, stems discarded and roughly chopped
  • mashed potatoes, optional, to taste, cooked and warm, for serving

Directions

Step 1 -In a large skillet over medium-high heat, add 1 tablespoon of the olive oil.

Step 2 -Add the artichoke halves, cut-side down, to the heated oil and season them with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Cook until they are golden-brown, about 3 minutes.

Step 3 -Transfer the cooked artichoke halves to a clean plate.

Step 4 -In the same skillet over medium heat, add the remaining olive oil.

Step 5 -Add the chicken breasts to the heated oil and season them with the remaining kosher salt and the remaining black pepper. Cook until they reach an internal temperature of 165 degrees F, about 5-7 minutes per side. Transfer them to a clean plate.

Step 6 -In the same skillet, add the white wine and cook, while using a wooden spoon to loosen any of the browned bits from the bottom of the skillet, about 2 minutes.

Step 7 -Add the Boursin Garlic and Herb cheese to the wine and stir until it is melted.

Step 8 -Fold the spinach into the sauce mixture until it is wilted.

Step 9 -Add the cooked artichoke halves to the spinach mixture and fold them in to incorporate.

Step 10 -Plate the cooked chicken breasts and evenly top them with the artichoke mixture.

Step 11 -Serve with the mashed potatoes.

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