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!
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.

Grocery Prices Are Out of Control — These Tricks Will Help
Sponsored

15 Sheet Cake Recipes
By: Jennifer A.

The Dumb Money Mistake You’re Probably Still Making
Sponsored

13 Sheet-Pan Recipes
By: Rosa L.

Classic Balsamic Chicken
Main Courses

9x13 Dinner Recipes
By: Rosa L.

Amazing Thai Noodle Salad
Main Courses

15 Spring Veggie Recipes
By: Jennifer A.

Harvest Roasted Chicken
Main Courses

15 Retro Recipes
By: Jennifer A.

Cowboy Campfire Casserole
Main Courses

12 Mother's Day Treats
By: Rosa L.

Cozy Apple Cake
Desserts

12 Mother's Day Dishes
By: Jennifer A.

Fall Festival Cinnamon Roll Cake
Desserts

12 St. Pat's Day Recipes
By: Jennifer A.

Brown-Sugar-Banana French Toast Bake
Breakfast & Brunch

15 Spring Recipes
By: Rosa L.

Lonestar Dogs
Main Courses

Taste the World in 10 Dishes
By: Robert W.

Easy Cashew Chicken
Main Courses

10 Valentine's Day Treats
By: Jennifer A.

Ripe N' Ready Soup
Soups & Salads

8 Super Bowl® Drink Recipes
By: Robert W.

Lonestar Chowder
Soups & Salads

12 Super Bowl® Dip Recipes
By: Rosa L.

Grammy's Brussels Sprouts
Side Dishes

18 Tater Tot Recipes
By: Ashley S.