Spinach Artichoke Chicken a La Créme

Brian loves artichokes. LOVES them. He also loves lobster. You know what this tells me?  

He actually really just loves BUTTER. These two items are really only a vehicle for the delicious, well, “buttery” goodness of the spread. 

 

Especially when you use Kerrygold.

 

In any case, he likes artichoke hearts just fine too – and spinach, chicken, and the occasional cream sauce. So, a meal incorporating all these items is a winner-winner, chicken dinner in our house!

Spinach Artichoke Chicken a La Créme.

 

Spinach Artichoke Chicken a La Créme

 

1/4 cup all-purpose flour
sea salt and freshly ground black pepper
four 6-ounce boneless, skinless chicken breasts 
4 Tbs. butter
1 small onion, chopped
8 oz. cream cheese, cut into chunks
2 cups half-and-half
4 cups baby spinach
one 14-ounce can artichoke hearts, drained and quartered

steamed rice, for serving

 

Whisk together the flour, 1 Tbs. sea salt and a few grinds of pepper in a pie plate or shallow dish.

 Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.

 

Heat 4 Tbs. butter in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). 

 

Remove the chicken to a plate. Add the remaining tablespoon butter to the skillet. 

Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the cream cheese and stir until melted.

 

Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper.

 

 Add the chicken back to the skillet, seared side up, reduce the heat to medium, cover and cook, turning about halfway through, for about 15 minutes. The chicken should reach 165 degrees.

 

Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. 

 

Stir in the artichoke hearts and cook until heated through, about 1 minute. 

 

Season with salt and pepper. 

 

Pour the creamy sauce over the chicken. Serve with steamed rice.