1-First, pound the chicken breasts to an even thickness and season both sides with salt and pepper. Heat the 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the chicken on one side until golden brown, about 5 to 6 minutes. Flip and cook until the internal temperature reaches 165ºF, which takes about 5 minutes more, then remove the chicken and cover it with foil to keep it warm.

2-Next, in the same skillet, melt the 2 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic and 1 tablespoon of all-purpose flour, cooking for about 30 seconds until fragrant. Stir in the 5 oz of chopped spinach and the drained, chopped artichoke quarters, sautéing until the spinach wilts, which takes about 1 minute.

3-Pour in the 1 1/4 cups of milk while scraping up any browned bits from the pan to build that creamy base. Add the 4 oz of diced soft cheese and 1/3 cup of finely shredded hard cheese, seasoning with salt and pepper, and stir until the sauce thickens and the cheeses melt smoothly. Finally, mix in the 1/4 cup of sour cream, return the chicken to the skillet, nestle it into the sauce, and add red pepper flakes if you want a bit of heat.