Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
- 1 tablespoon extra virgin olive oil
- 1 cup plain non-fat Greek yogurt
- 4 ounces light cream cheese, softened
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 3 cups fresh baby spinach, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides of the chicken generously with salt, black pepper, onion powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set it aside on a plate, keeping it warm.
- Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Toss in the chopped artichoke hearts and fresh spinach. Stir the vegetables until the spinach has completely wilted. In a separate bowl, whisk together the Greek yogurt, softened cream cheese, and chicken broth until smooth. Pour this mixture into the skillet and stir in the Parmesan cheese. Continue stirring until the sauce is creamy and the cheese has melted completely.
- Place the cooked chicken breasts back into the skillet. Spoon the creamy spinach and artichoke sauce over the chicken to coat it thoroughly. Let everything simmer for 2-3 minutes so the flavors meld together. Once the sauce is thick and bubbly, remove the skillet from the heat. Plate the chicken immediately, topping it with extra sauce from the pan and a crack of fresh black pepper.
- Cook Time: 40 minutes