Creamy Spinach and Artichoke Chicken

Instructions

1. Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
2. Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
3. Remove the chicken from the pan and place on a plate; cover to keep warm.
4. Wipe out the pan with a paper towel.
5. Melt the butter in the pan and add the garlic; cook for 30 seconds.
6. Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
7. Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
8. Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
9. Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
10. Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.