Creamy Spinach Artichoke Chicken

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1 pinch salt & pepper ($0.03)
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  1 tbsp Vegetable oil
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  4 oz Spinach
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  12 oz Artichoke Hearts, Canned, Drained
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  4 Garlic(12g)
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  1 tbsp Unsalted Butter
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  0.5 cup Low Sodium Chicken Broth
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  0.5 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.3 cup 2% Milk
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch crushed red pepper ($0.02)
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  salt and pepper to taste ($0.05)

Instructions

1. 1Pound the chicken breasts between plastic wrap to an even 3/4-inch thickness, then cut each in half. Season all pieces with salt and pepper.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and cover.
3. 3While the chicken cooks, roughly chop the spinach and artichoke hearts, then mince the garlic.
4. 4Add the butter and minced garlic to the same skillet over medium heat. Cook 1 minute until the garlic just begins to soften.
5. 5Pour in the chicken broth and scrape the bottom of the skillet with a spoon to dissolve the browned bits. Cut the cream cheese into chunks and add it along with the sour cream. Whisk continuously over medium heat for 2–3 minutes until the cream cheese is fully melted and the sauce is smooth. Stir in the milk until smooth.
6. 6Add the grated Parmesan and freshly ground pepper. Whisk over medium heat for 1–2 minutes, then stir in the spinach a handful at a time until wilted (about 1 minute), followed by the artichoke hearts.
7. 7Return the chicken pieces to the skillet and spoon the sauce over them. Cook 1 minute over medium heat until heated through.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then refrigerate.