Chicken in a creamy sauce with spinach and artichokes in a frying pan

Ingredients:

• 4 boneless, skinless chicken breasts, weighing 170 g each.
• 1/4 cup premium flour
• 4 tablespoons of vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 110 g cream cheese, cut into pieces
• 1 cup light cream
• 1 package (140 g) baby spinach (about 4 cups)
• 1 can (400g) artichoke hearts, drained and cut into quarters
• Steamed rice, for serving

Preparation:

1. In a shallow dish, combine flour, 1 tablespoon salt, and a pinch of freshly ground black pepper. Toss the chicken breasts in the mixture. Shake off any excess and set aside.
2. In a large heavy-bottomed skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the chicken to the skillet and cook, without turning, until golden brown, about 4 minutes. Transfer the chicken to a plate. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir to melt.
3. Pour in the cream and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste. Return the chicken to the pan, browned side up, reduce the heat to medium, cover, and cook, turning once, until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), 12 to 14 minutes.
4. Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover, and cook until completely wilted, about 5 minutes. Add the artichokes and cook until heated through, about 1 minute. Season with salt and pepper to taste. Pour the cream sauce over the chicken. Serve with rice.