I really love spinach and artichoke dip, so I think the idea of turning it into dinner is brilliant. I mean, yes, you can eat spinach and artichoke dip for dinner, but putting it over chicken breasts just seems way more adult.
The warm, cheesy sauce is pretty much begging to be sopped up with a piece of warm, crusty bread. So perfect for fall!
Skillet Chicken with Creamy Spinach Artichoke Sauce
(slightly adapted from Cooking Classy)
4 boneless skinless chicken breasts
Salt and pepper to taste
1 1/2 Tbsp. olive oil
2 Tbsp. butter
3 cloves garlic, minced
1 Tbsp. flour
5 oz. fresh spinach, chopped
14 oz. artichoke quarters, drained and chopped
4 oz. cream cheese, diced
2 Tbsp. parmesan cheese
1/3 cup shredded mozzarella
1/4 cup sour cream
Pound the chicken to about 1/2″ thickness and season with salt and pepper.
In a large skillet over medium-high heat, heat 1 Tbsp. olive oil to shimmering. Cook the chicken for about 10 minutes, turning halfway, until golden brown on both sides and cooked through. Transfer to a plate and cover to keep warm.
In the same skillet, melt the butter then stir in the garlic and flour. Cook for 30 seconds, then add in spinach and artichokes. Cook for another minute, until the spinach is wilted. Pour in the milk and scrape up any browned bits from the pan. Add in the three cheese and cook, stirring constantly, until melted. Stir in the sour cream and then return the chicken to the skillet.