There are no words for how good this dish smells. On the surface, it’s just caramelized chicken cutlets served in a creamy artichoke sauce, but man is that sauce goo-ood. I’ve included extra sauce in this recipe, just in case you feel like serving it over noodles. You can use 2 chicken breasts, halved lengthwise or 4 pre-cut chicken cutlets.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: artichoke, chicken, gluten free, spinach
Servings: 4people
Calories: 309kcal
Author: Chef Sara Furcini
Ingredients
28-ounce boneless, skinless chicken breasts
Salt
Pepper
1 ½tablespoonsolive oil
2tablespoonsunsalted butter
1garlic clove minced
1tablespoonflour
3packed cups baby spinach
114 ounce can artichoke quarters, drained and chopped
1 ¼cupsmilk
4ouncescream cheese
⅓cupfinely shredded parmesan cheese
¼cupsour cream
Red pepper flakesoptional
Instructions
Tenderize the chicken. Cut each chicken breast in half, lengthwise to create 4 flat (4-oz) portions. Pound both sides of the chicken until it lays level. Season both sides with salt and pepper.
Caramelize the chicken. Heat a large skillet over medium-high heat. Add the olive oil and the chicken and cook until golden brown, about 4 minutes. Turn over and continue cooking until the center registers 165°F, about 3 minutes longer. Transfer the chicken to a plate, and cover to keep warm.
Make the sauce. Turn the heat to low. Add the butter, garlic, and flour and cook for 30 seconds, stirring constantly. Add the spinach and artichokes and stir, cooking until the spinach wilts, about 1 minute. Add the milk and use your spatula to scrape along the bottom. Add the cream cheese and parmesan and use your spatula to break up the cream cheese a bit. Increase to medium heat to bring to a simmer, about 1 minute, stirring occasionally. Season with salt and pepper and turn the heat off.
Serve. Serve the chicken breast with a generous ladle of sauce. Garnish with red pepper flakes, if using.