- Pound chicken to ½-inch thick. Season both sides with Garlic Pepper Seasoning. In large skillet with cover, heat oil over medium-high heat. Place chicken in skillet and sauté until browned on both sides, about 3-4 minutes. Remove from skillet.
- Add chicken broth, milk and Artichoke & Spinach Warm Dip Mix to skillet; salt and pepper as desired. Whisk to combine. Add chicken breasts and artichokes, if desired. Bring to a simmer (do not boil); reduce heat and simmer, covered, 8-10 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer.
- Combine cornstarch and water in a small bowl. Remove chicken from skillet; keep warm. Stir in cream cheese until smooth; stir in cornstarch slurry; cook 1 minute. Serve sauce over chicken.
Makes 6 servings or 4 servings + 2 leftover servings. Serve with Honey Roasted Carrots.
Make ahead & freeze: Pound chicken to ½-inch thick; season with Garlic Pepper Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
For remix Salsa Chicken & Artichokes over Pasta recipe: Reserve 2 servings chicken and artichoke sauce; refrigerate, covered, until ready to use, up to 2 days.