Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Preparation
Step 1Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.Step 2Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper. Step 3Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.Step 4Serve chicken warm with sauce.
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