Spinach and Artichoke Chicken Skillet

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  Chicken Breast, Boneless Skinless(680g)

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

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  2 teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Butter(45g)
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(180g)
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  Whole Milk(300g)
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  Cream Cheese(113g)

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

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  Spinach(480g)
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  Basil, Fresh(60g)
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  Artichoke Hearts, Canned, Drained
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  Parmesan Cheese(120g)

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

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  Freshly Cracked Black Pepper, For Serving
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  Bread, Crusty, White

Instructions

1. 1Pat the chicken dry with paper towels and season all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 6–8 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board to rest.
2. 2Add the butter to the same skillet over medium heat and stir until melted. Add the garlic and cook, stirring constantly, for about 1 minute until fragrant.
3. 3Sprinkle the flour over the butter and garlic, whisking constantly for about 1 minute until fully incorporated and no lumps remain.
4. 4Whisk in the chicken broth and milk, then add the cream cheese in small chunks, whisking until fully incorporated. Bring to a simmer over medium heat and cook, whisking frequently, for 2–3 minutes until the sauce thickens slightly and becomes smooth.
5. 5Stir in the fresh spinach, basil, and artichoke hearts. Cook for 3–4 minutes, stirring occasionally, until the spinach is completely wilted and the artichokes are warmed through. Stir in the Parmesan until fully combined.
6. 6Slice or chop the rested chicken into bite-sized pieces and nestle into the sauce. Stir gently to coat the chicken evenly with the sauce.
7. 7Divide the skillet contents evenly into 4 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate.
8. 8Serve reheated portions with crusty bread on the side and a sprinkle of fresh basil and Parmesan if desired.