Spinach and Artichoke Chicken

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

sour cream

🥗Healthier: plain yogurt

💰Cheaper: mayonnaise

Plain yogurt is lower in calories and maintains creaminess

Start with about 4 chicken cutlets, weighing 6 to 7 ounces each.

Add about 1/2 to 3/4 cup of dry white wine to the recipe.

Use quartered artichoke hearts packed in oil, but do not dump all the oil into the pan.

Heat a skillet and add the artichoke hearts to get some color on them, then remove them from the skillet.

Add more olive oil to the skillet if needed, then add the chicken cutlets.

Season the chicken with fresh cracked pepper and a pinch of salt.

Cook the chicken for 4 to 5 minutes until it releases naturally from the skillet, then flip it over and season the other side with more pepper and salt.

Cook for a few more minutes until the chicken is not fully cooked through, then remove it from the skillet.

Deglaze the skillet with the white wine, scraping up the brown bits.

Add a splash of water if necessary, then swirl in the Boursin cheese until it melts into the sauce.

Add 2 teaspoons of Dijon mustard and 3 to 4 minced cloves of garlic to the sauce for extra flavor.

Add the baby spinach to the skillet and let it wilt down into the sauce.

Return the chicken cutlets and any accumulated juices to the skillet along with the artichoke hearts.

Cover the skillet and cook until the chicken is cooked through, about 3 to 4 minutes depending on thickness.

If you want a thicker sauce, finish cooking with the lid off or coat the chicken in flour before cooking.

Plate the chicken with plenty of sauce and garnish with green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens