Spinach Artichoke Chicken (Print Version)

# Ingredients:

→ Chicken & Base

01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
02 - 2 teaspoons kosher salt
03 - 2 tablespoons extra-virgin olive oil
04 - 4 cloves garlic, finely minced
05 - 3 tablespoons salted butter

→ Sauce Base

06 - 2 tablespoons all-purpose flour
07 - ¾ cup chicken stock
08 - 1¼ cups whole milk
09 - 4 ounces cream cheese, softened

→ Vegetables & Cheese

10 - 2 cups loosely packed spinach, roughly chopped
11 - ¼ cup fresh basil, finely chopped
12 - 1 (14 ounce) can artichoke hearts, drained and chopped
13 - ½ cup freshly grated Parmesan cheese, plus more for serving

# Instructions:

01 - Season chicken with salt, cook in olive oil over medium heat 6-8 minutes per side until 165°F internal temperature. Remove and rest
02 - In same skillet, sauté garlic in oil until fragrant. Add butter and melt
03 - Add flour to butter mixture and cook 1 minute until golden
04 - Whisk in stock, milk, and cream cheese until smooth. Simmer until thickened
05 - Stir in spinach, basil, artichokes, and remaining salt. Cook until spinach wilts, 4-5 minutes. Add Parmesan
06 - Return chicken to skillet, coat with sauce. Top with extra Parmesan, basil, and pepper

# Notes:

01 - Perfect for date night or family dinner
02 - Serve with crusty bread

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