Cut the chicken breasts

Slice the breasts in half widthwise, pounding out chicken so it’s even thickness. Season the chicken with salt & pepper.


Cook the chicken

Heat a sauté pan over medium heat, add oil to the pan & heat through. Add chicken breasts & cook, working in batches if needed. Cook chicken until just cooked through (~6 min), flip halfway through. Remove to cutting board & set aside.


Cook shallots & artichokes

Return the pan to heat, add shallots & sauté until the shallots are tender (~6 min). Add artichokes & stir to combine.


Make a bechamel

Add 2 tablespoons of the butter & allow it to melt. Stir in flour, cooking for 1 min. Stir in the milk & bring to a simmer until mixture thickens (~5 min).


Add cheese & spinach

Add Asiago & Parmesan, stirring until cheese has melted. Season to taste with salt & pepper. Working in batches, add the spinach a few handfuls at a time, stirring to combine after each addition & cooking until the spinach has wilted.


Toast breadcrumbs

Heat a medium non-stick sauté pan over medium heat, add remaining butter & allow to melt. Add breadcrumbs & sauté, stirring frequently, until breadcrumbs are golden brown (~5 min).


Assemble & serve

Return chicken to the pan, turning to coat in the sauce. Divide the spinach artichoke chicken among plates & serve topped with breadcrumbs.