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Spinach Artichoke Chicken


  • 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 Garlic & Fine Herbs Boursin

  • 1 bunch spinach, thick stems discarded, roughly chopped



Heat 1 tablespoon olive oil in 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.

Heat remaining tablespoon oil in 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.

Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.

Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.


Original Recipe from: Good Housekeeping

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