Ingredients

• 2 boneless, skinless chicken breasts (about 1–1.25 lb)
• Salt and pepper, to taste
• 1 tablespoon cooking oil

• 4 oz fresh spinach (or frozen, thawed and drained)
• 1 (12 oz) jar quartered artichoke hearts, drained
• 4 cloves garlic, minced
• 1 tablespoon butter
• ½ cup chicken broth (low sodium optional)
• ½ cup sour cream
• 4 oz cream cheese, cut into chunks
• ¼ cup milk
• ¼ cup grated Parmesan cheese
• Pinch of crushed red pepper (optional)
• Salt and pepper, to taste

Instructions

1. Pound chicken breasts to an even ¾ inch thickness. Slice in half if desired. Season with salt and pepper.
2. Heat oil in a large skillet over medium heat. Cook chicken 5–7 minutes per side until golden and cooked through. Transfer to a plate and cover.
3. In the same skillet, melt butter over medium heat. Add garlic sauté 1 minute until fragrant. Add chicken broth, scraping up browned bits.
4. Add cream cheese and sour cream, whisking until smooth. Stir in milk.
5. Whisk in Parmesan, red pepper flakes (if using), and black pepper. Add spinach and let it wilt, then fold in artichoke hearts.
6. Return chicken to the skillet, spoon sauce over the top, and heat 1 more minute. Serve immediately.

Notes

• Squeeze frozen spinach thoroughly to avoid a watery sauce.
• Keep heat at medium once dairy is added to prevent curdling.
• The sauce can be made up to 3 days ahead and reheated gently.

Storage

• Fridge: Airtight container, 3–4 days.
• Freezer: Not recommended dairy based sauce may separate or turn grainy.
• Reheat: Stovetop over low heat with a splash of milk, or microwave in short bursts at reduced power.

Nutrition Estimate (per serving)