Skillet Chicken with Creamy Spinach Artichoke Sauce

Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. A recipe that's so good you'll want to add it to the dinner rotation!


4 (6 oz) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil
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 finely shredded parmesan cheese
1/4 cup sour cream
Red pepper flakes (optional)

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