It’s no secret that I love spinach artichoke dip and I’m always looking for ways to make it into a legit dinner, instead of just an appetizer that I accidentally over-indulged in. For this Creamy Spinach Artichoke Chicken I’ve combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. So grab a chilled bottle of white wine, take out a few slices of Freezer Garlic Bread, and let’s get this dinner started.

Total Time:

30 mins

Ingredients

• 2 Tbsp. olive oil 
• 14-oz. can artichoke halves, patted dry
• Kosher salt and pepper
• 4 6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
• 1/2 c. dry white wine
• Half of a 5.2-oz. package of Garlic & Fine Herbs Boursin
• 1 bunch spinach, thick stems discarded, roughly chopped

Directions

• Step 1
• Heat 1 tablespoon olive oil in a large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
• Step 2
• Heat the remaining tablespoon of oil in the same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
• Step 3
• Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
• Step 4
• Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.

NUTRITIONAL INFORMATION: About 380 calories, 19 g fat (7 g saturated), 42 g protein, 755 mg sodium, 7 g carb, 1 g fiber