¼cupfreshly grated Parmesan cheeseplus more for serving
Instructions
Cut the chicken breasts in half horizontally, creating four thinner filets. Season with salt and pepper and dredge in flour to coat, shaking off any excess.
1½ pounds boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, ¼ cup all-purpose flour
Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 10-12 minutes, flipping once or twice, until cooked through and golden brown. Remove to a plate and set aside.
Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant. Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.
½ cup diced onion, 4 cloves garlic, 14 ounces artichoke hearts in water, 2½ cups fresh baby spinach
Add the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in the sour cream until it’s well incorporated, then add the heavy cream and allow it to warm through.
½ cup low-sodium chicken broth, ½ cup sour cream, ⅓ cup heavy cream
Stir in the Parmesan, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired.
¼ cup freshly grated Parmesan cheese
Notes
You can use boneless, skinless chicken thighs instead of breasts.
For a gluten-free dish, swap the all-purpose flour for gluten-free 1:1 baking flour.
You can use thawed and drained frozen spinach in place of fresh.
In place of the heavy cream, you can use half-and-half or more sour cream.
Feel free to swap the Parmesan cheese for Asiago, Pecorino, or Romano!
If you can find thinly-sliced chicken at the grocery store, you can skip cutting the chicken breasts.
Properly cooked chicken breasts should read 165°F on an instant-read thermometer.
Stir in the heavy cream slowly and off the heat to prevent curdling.
Storage: Store spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days.