Spinach and Artichoke Chicken Skillet

• •
  1.5 lbs Chicken Breast, Boneless Skinless

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

• •
  2 tsp 2 teaspoons kosher salt
• •
  2 tbsp Olive oil

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

• •
  4 Garlic(12g)
• •
  3 tbsp Butter
• •
  2 tbsp Flour, All-Purpose, White
• •
  0.8 cup Low Sodium Chicken Broth
• •
  1.3 cup Whole Milk
• •
  4 oz Cream Cheese

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

• •
  2 cup Spinach
• •
  0.3 cup Basil, Fresh
• •
  14 oz Artichoke Hearts, Canned, Drained
• •
  0.5 cup Parmesan Cheese

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

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

Instructions

1. 1Pat the chicken dry with paper towels and season all over with the kosher salt and freshly cracked black 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 salted butter to the same skillet over medium heat and stir until melted, about 1 minute. Add the fresh 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 low sodium chicken broth and whole 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 and becomes smooth.
5. 5Stir in the fresh spinach, fresh basil, and artichoke hearts. Cook over medium heat for 3–4 minutes, stirring occasionally, until the spinach is completely wilted and the artichokes are warmed through. Remove from heat and stir in the grated 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.
7. 7Divide the skillet contents evenly into 4 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate up to 4 days.
8. 8Reheat portions in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through. Serve with crusty bread on the side.