Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• Flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup chicken broth
• 8 ounces cream cheese (one block Philly), softened
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 cups (packed) fresh baby spinach
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Slice each chicken breast lengthwise to create 4 thinner cutlets. Season both sides with salt and pepper, then lightly coat each piece in flour.
2. Heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4–5 minutes per side, until nicely browned. Remove the chicken from the pan and set aside.
3. Lower the heat to medium. Add the chicken broth, cream cheese, and minced garlic to the skillet. Stir frequently until the cream cheese melts and forms a smooth sauce.
4. Add the chopped artichokes and spinach. Cook until the spinach wilts. If the sauce becomes thicker than you prefer, stir in a small splash of additional chicken broth.
5. Mix in the parmesan cheese, then return the chicken to the skillet. Cook for a few more minutes, until the chicken is fully cooked through. Taste and adjust seasoning with salt and pepper as needed. Serve right away, spooning the sauce over the chicken.

Notes

• For the smoothest sauce, let the cream cheese sit at room temperature for at least an hour before cooking, or microwave it in 20–30 second intervals until very soft.
• Frozen spinach can be used instead of fresh—just thaw it completely and squeeze out any excess moisture first.
• If your chicken breasts are smaller, you can skip slicing them in half, but expect a longer cooking time.