Spinach Artichoke Chicken

Name: Spinach Artichoke Chicken
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 14-oz. can artichoke halves, patted dry; Kosher salt and pepper; 4 6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick; 1/2 c. dry white wine; Half of a 5.2-oz. package Garlic & Fine Herbs Boursin; 1 bunch spinach, thick stems discarded, roughly chopped

It's only 5 ingredients!

By Kate MerkerPublished: Apr 27, 2022

2 Ratings

chicken with creamy spinach and artichokes

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

380

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Garlic and Fine Herbs Boursin cheese makes a fast, creamy sauce for simple seared chicken.

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Ingredients

2 Tbsp.
olive oil
14-oz. can artichoke halves, patted dry
Kosher salt and pepper
4
6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
1/2 cup
dry white wine
Half of a 5.2-oz. package Garlic & Fine Herbs Boursin
1
bunch spinach, thick stems discarded, roughly chopped

Directions

1. Step 1Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
2. Step 2Heat remaining tablespoon oil in same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
3. Step 3Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
4. Step 4Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.