Butter Olive Oil Artichoke Chicken


  • 2 large chicken breasts, sliced in half lengthwise
  • salt/pepper
  • 4 cloves fresh garlic minced 
  • 3 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
  • 1 small shallot, finely chopped
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 cup freshly grated parmesan cheese
  • 12–14 ounce jarred or canned artichokes, liquid reserved
  • 5 ounces fresh baby spinach


  1. Cut chicken breasts in half lengthwise to obtain four thinner cutlets. Season cutlets with salt, pepper and minced garlic. 
  2. Add the Butter Infused Olive Oil to a large skillet over medium-high heat and sauté the chicken on both sides, about 4 minutes or until golden brown in color. Then transfer the chicken to a plate and set aside.
  3. Add chopped shallot and broth to pan, then let it come up to a slight boil, about 1 minute or so.
  4. Reduce heat to medium-low; then add in cream, parmesan cheese, artichokes, and spinach. Stir to combine all ingredients, and allow mixture to cook for 1-2 minutes.
  5. Add the chicken back into the pan and cook until sauce has thickened, spinach has wilted, and chicken is cooked through completely, about 5-10 minutes.
  6. Season with more salt/pepper, if desired, and serve dish immediately. Enjoy!

From  @butterbeready