In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate covered with foil.
In the same pan add the butter and melt. Add garlic and cook until fragrant. Whisk in the flour until it thickens. Whisk in chicken stock, half & half, parmesan cheese, pepper and salt. Continue to cook and stir occasionally for a few minutes until the mixture starts to thicken.
Add the spinach and artichokes and let simmer until the spinach wilts and the mixture continues to thicken. Add the chicken back to the sauce and simmer a few more minutes. Excellent served over pasta