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. 1Season the chicken all over with 1 teaspoon of the salt. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the chicken. Cover and cook until the internal temperature registers 165°F on an instant read thermometer, 6 to 8 minutes per side. Transfer the chicken to a cutting board to rest.
2. 2Add the remaining 1 tablespoon of olive oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the butter and stir until melted.
3. 3Sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute. Whisk in the chicken stock, milk, and cream cheese until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened. Stir in the spinach, basil, artichoke hearts, and the remaining 1 teaspoon of salt until the spinach is wilted and the artichokes are warmed through, about 4-5 minutes. Stir in the Parmesan. Nestle the cooked chicken into the sauce and turn to coat.
4. 4Sprinkle it with parmesan, basil, and pepper. Serve with crusty bread on the side.