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Creamy Spinach & Artichoke Chicken Skillet

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips, elevating it to main-dish status with the addition of quick-cooking chicken cutlets. It’s a one-pan wonder that comes together quickly, perfect for those busy nights when you crave something comforting yet sophisticated without spending hours in the kitchen. We prefer tender canned artichokes here, but be sure to give them a good rinse to wash away some of the sodium. Add some crushed red pepper to give this dish a little kick.

Ingredients:
  • 4 (4-ounce) chicken cutlets
  • ¼ teaspoon ground pepper, plus more for garnish
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 shallots, chopped (about ½ cup)
  • 4 cloves garlic, finely chopped (about 1 tablespoon)
  • 2 tablespoons all-purpose flour
  • ¼ cup dry white wine
  • ½ cup unsalted chicken broth
  • 6 cups spinach, chopped
  • 1 cup canned quartered artichoke hearts, rinsed and chopped
  • ½ cup heavy cream
  • ¼ cup cream cheese, cubed and softened
  • ¼ teaspoon crushed red pepper (optional)
  • ⅛ teaspoon salt
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped fresh basil
Directions:
  1. Sprinkle chicken with ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate. Do not wipe the skillet clean.
  2. Add shallots, garlic and the remaining 1 tablespoon oil to the skillet. Cook over medium heat, stirring constantly, until the shallot is translucent, 1 to 2 minutes. Sprinkle with 2 tablespoons flour; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup wine; cook, undisturbed, until most of the liquid has evaporated, about 30 seconds. Whisking constantly, add ½ cup broth in a steady stream. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.
  3. Add spinach and artichokes; cook, stirring often, until the spinach is wilted, 2 to 3 minutes. Stir in ½ cup cream, ¼ cup cream cheese, ¼ teaspoon crushed red pepper (if using) and ⅛ teaspoon salt. Return the chicken to the pan and cook, stirring occasionally, until the cream cheese has melted, 2 to 3 minutes
  4. Remove from heat. Add ¼ cup Parmesan and 2 tablespoons basil; stir until the Parmesan is melted, about 1 minute. Garnish with pepper, if desired.
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