Spinach Artichoke Chicken Skillet

This skillet dinner has all the best parts your favorite hot appetizer. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2xWuEBl Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Creamy Spinach and Artichoke Chicken Skillet Recipe courtesy of Food Network Kitchen Total: 30 min Active: 30 min Yield: 4 servings Level: Easy Ingredients 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts 4 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced 4 ounces cream cheese, cut into chunks 1 cup half-and-half One 5-ounce package baby spinach (about 4 cups) One 14-ounce can artichoke hearts, drained and quartered Steamed rice, for serving Directions Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes. Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CreamySpinachandArtichokeChickenSkillet #FNCRAVINGS #FoodNetwork Spinach Artichoke Chicken Skillet | Food Network https://youtu.be/Zi6WIPNyJmQ