Ingredients:

• 2 boneless, skinless chicken breasts (about 1-1.25 lb)
• Salt and pepper, to taste
• 1 Tbsp cooking oil
• 4 oz fresh spinach
• 1 (12 oz) jar quartered artichoke hearts in water, drained
• 4 cloves garlic, minced
• 1 Tbsp butter
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 4 oz cream cheese, cut into chunks
• 1/4 cup milk
• 1/4 cup grated parmesan cheese
• Pinch of crushed red pepper (optional)

Instructions:

1. Prepare the Chicken:
   Place the chicken breasts on a cutting board, cover with plastic wrap, and gently pound them to an even thickness (about 3/4 inch). Cut each breast in half to make two thinner pieces or use pre-sliced chicken breasts. Season with salt and pepper.
2. Cook the Chicken:
   Heat cooking oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Once done, transfer the chicken to a plate, cover it to keep warm, and set aside.
3. Make the Sauce:
   In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and softened.
   Pour in the chicken broth, scraping the browned bits off the bottom of the skillet. Add the cream cheese and sour cream, whisking continuously until smooth and fully melted. Stir in the milk until fully combined.
4. Finish the Sauce:
   Add grated parmesan, a pinch of red pepper flakes (if using), and freshly ground black pepper to taste. Whisk everything together for a couple of minutes. Stir in the spinach a handful at a time, allowing it to wilt quickly. Then, fold in the chopped artichoke hearts.
5. Combine and Serve:
   Return the cooked chicken to the skillet and spoon the creamy spinach artichoke sauce over the top. Heat for an additional minute, then serve hot.