Appetizer of the Month

Easy and Perfect for Company!

• Chicken – I use boneless, skinless chicken breasts for this recipe. You can also use boneless chicken thighs if you prefer. Keep in mind that thighs take slightly longer to cook.
• Olive oil – Extra virgin olive oil for sauteing. You can also use another kind of cooking oil, like avocado oil or canola.
• Butter and flour – You’ll combine the two to make what’s called a roux, used to thicken the cream sauce.
• Seasonings – Fresh garlic, salt, and black pepper. I like to give the finished dish a sprinkle with crushed red pepper flakes for kick, but that’s optional.
• Spinach – You can use fresh or frozen spinach, see below.
• Artichoke hearts – Canned artichokes work great here. You can buy them whole or in quarters. Drain them before chopping.
• Cheese – there’s a pairing of mild and sharp flavors of Neufchatel cheese and grated parmesan in this recipe. Neufchatel is a soft, tangy, creamy cheese while parmesan is sharp and bold. If you can’t find it where you are, cream cheese is a good substitute.
• Sour Cream – This is another addition that creates a silky, creamy sauce with more flavor.

• Prep the chicken. Start by pounding the chicken breasts to an even thickness using a meat mallet. This way, the chicken cooks evenly. Afterward, season both sides of the chicken with salt and pepper.
• Cook. Sear the chicken in a large skillet over medium-high heat, until it’s browned on both sides and cooked through. Keep the chicken covered under foil while you prepare your sauce.
• Make the sauce. Use the same skillet that you used to cook the chicken. Melt butter, then stir in garlic and flour. Add the spinach and artichokes, followed by the milk. Use a spatula or wooden spoon to scrape the stuck-on bits from the bottom of the pan.
• Add cheese. To finish the sauce, melt in both cheeses and season to taste. Once the sauce has thickened, stir in the sour cream.
• Combine and serve. Nestle the chicken into the sauce. Finally, sprinkle with red pepper flakes, and serve!

You just can’t go wrong with juicy skillet chicken and a good sauce. Follow these tips for spinach and artichoke chicken that’s cooked to perfection every time:

• Pound the chicken flat. Pounding the thick ends of the chicken breasts flat helps the chicken cook quickly and evenly in the pan.
• Check the chicken for doneness. Chicken is cooked when the internal temperature reaches 165ºF. The easiest way to check is with an instant-read thermometer.
• Can I use chicken thighs? Yes, chicken thighs work in this recipe. Unlike chicken breasts, you won’t need to pound chicken thighs flat beforehand. The cooking time might vary, so be sure to check that your chicken is done (see above).
• Use different cheese. As mentioned earlier, feel free to substitute tangy Neufchatel cheese with something milder, like cream cheese. You can also replace the parmesan cheese with Pecorino Romano or asiago cheese.