Brian loves artichokes. LOVES them. He also loves lobster. You know what this tells me? He actually really just loves BUTTER. These two items are really only a vehicle for the delicious, well, “buttery” goodness of the spread. Especially when you use Kerrygold.

In any case, he likes artichoke hearts just fine too – and spinach, and chicken, and the occasional cream sauce. So, a meal incorporating all these items is a winner, winner, chicken dinner in our house!
Spinach Artichoke Chicken a La Créme.

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Spinach Artichoke Chicken a La Créme

1/4 cup all-purpose flour
sea salt and freshly ground black pepper
four 6-ounce boneless, skinless chicken breasts 
4 Tbs. butter
1 small onion, chopped
8 oz. cream cheese, cut into chunks
2 cups half-and-half
4 cups baby spinach
one 14-ounce can artichoke hearts, drained and quartered

steamed rice, for serving

Whisk together the flour, 1 Tbs. sea 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 4 Tbs. butter 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 butter to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. 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, for about 15 minutes. The chicken should reach 165 degrees.

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.