Description
Indulge in tender chicken breasts smothered in a creamy spinach artichoke sauce. Learn how to make this mouthwatering dish with our easy recipe!
Ingredients
- 2 boneless, skinless chicken breasts (about 450-570g) (1-1.25 lbs)
- 1 pinch salt & pepper (1 pinch salt & pepper)
- 1 tbsp vegetable oil (15 ml vegetable oil)
- 4 oz. fresh spinach (115g)
- 1 12 oz. jar quartered artichoke hearts in water (350g)
- 4 cloves garlic (4 cloves garlic)
- 1 tbsp butter (15g butter)
- 1/2 cup beef broth (120 ml beef broth)
- 1/2 cup yogurt (120 ml yogurt)
- 4 oz. tofu (115g)
- 1/4 cup almond milk (60 ml almond milk)
- 1/4 cup grated vegan cheese (30g vegan cheese)
- 1 pinch crushed red pepper (1 pinch crushed red pepper)
- salt and pepper to taste (salt and pepper to taste)
Instructions
- Place the chicken on a cutting board and cover it with plastic wrap to avoid any mess. Gently flatten the chicken with a mallet or rolling pin until it reaches a uniform thickness of about 3/4 inch. Slice each chicken breast in half to create two pieces, or use pre-sliced thin chicken breast fillets. Sprinkle a pinch of salt and pepper on the breasts for seasoning.
- Warm the vegetable oil in a large skillet over medium heat. Once the oil is hot, swirl it around to coat the pan’s surface. Place the chicken breasts in the skillet and cook them until they turn golden brown on each side and are thoroughly cooked (approximately 5-7 minutes per side).
- While the chicken is cooking, chop the spinach into smaller pieces. Drain the artichoke hearts and chop them roughly as well. Mince the garlic cloves.
- After the chicken is cooked through, transfer it to a clean plate and cover it to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium heat for about a minute, just until the garlic starts to soften.
- Pour the beef broth into the skillet and stir to loosen any browned bits from the bottom. Cut the tofu into chunks and add it to the skillet along with the yogurt. Use a whisk to blend the ingredients together, cooking over medium heat and whisking continuously, until the tofu is fully incorporated and the sauce becomes smooth. Add the almond milk and stir until smooth again.
- Mix in the grated vegan cheese, a pinch of crushed red pepper, and some freshly ground pepper. Continue heating and whisking for a couple more minutes. Gradually add the spinach to the sauce, stirring in a handful or two at a time, until it wilts, which should take about a minute. Then, mix in the artichoke hearts.
- Place the chicken back into the skillet and cover it with the creamy spinach artichoke sauce. Serve hot.
Notes
- Note: Use dairy-free yogurt and cheese for a lactose-free option in the sauce.
- Note: Customize the recipe by adding bell peppers or mushrooms to your liking.
- Note: Adjust the amount of crushed red pepper to your preferred level of spiciness.
