It’s hard to resist meals that are simple to make and come out tasting like a professional chef made them. Seared chicken in a spinach artichoke cream sauce is one of those meals. From start to finish the dish could be executed in roughly 30 minutes. There aren’t any complicated steps to making this meal come out excellent each time and you can use one pan to make the entire dish so clean up is very simple.
Given the dish is served with the cream sauce you could essentially serve this chicken over any pasta you choose. If you are trying to cut down on your carb/pasta consumption you could just stick to serving the dish as is but maybe a slice or two of baguette isn’t a bad idea. I suppose it could also be served over mashed potatoes but that may seem a bit weird.
I suppose this dish could be served over mashed potatoes but that seems like an unusual flavor combo to me.
Jaclyn from Cooking Classy did a really nice job with this recipe and I highly recommend you head over to her site for the full recipe.
4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil, divided
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 Tbsp flour
5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
- 1 (14 oz) can artichoke quarters, drained and chopped
- 1 1/4 cups milk
- 4 oz Neufchatel cheese, diced into small cubes
- 1/3 cup packed freshly, finely shredded parmesan cheese
- 1/4 cup sour cream
- Red pepper flakes (optional)
Recipe and photo: Cooking Classy