Creamy Spinach Artichoke Chicken

The first time I made this skillet, my roommate kept wandering into the kitchen asking what smelled so incredible. Between the garlic hitting the hot pan and that cream sauce bubbling up, even my dog sat by the oven the entire time.

I once served this to friends who swore they hated artichokes, and they went back for thirds. Now they text me every time they see artichoke hearts on sale at the grocery store.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously on both sides, this is your only chance to season the chicken itself
• 1 tablespoon olive oil: Use a light neutral oil with a high smoke point for the best golden crust
• 2 cups fresh baby spinach: Pack it down tight in your measuring cup, it wilts down to almost nothing
• 1 can artichoke hearts drained and quartered: The marinated kind works too, just give them a quick rinse first
• 3 cloves garlic minced: Fresh garlic makes all the difference here, do not skip it
• ½ small yellow onion finely chopped: The onion builds a sweet aromatic base for the cream sauce
• 180 ml heavy cream: Full fat is what creates that silky luscious restaurant style sauce
• 120 ml low sodium chicken broth: This thins the cream just enough while adding depth
• 60 g grated Parmesan cheese: Freshly grated melts better than the pre shredded stuff
• 115 g cream cheese softened: Let it sit on the counter while you prep everything else
• 1 teaspoon dried Italian herbs: An oregano and basil blend works beautifully here
• ¼ teaspoon crushed red pepper flakes: Just a background warmth, leave it out if you are sensitive to heat
• 1 tablespoon fresh parsley chopped: Adds a bright pop of color and fresh flavor at the end

Instructions

Season and prep the chicken:

Pat the chicken dry with paper towels, then season both sides generously with salt and pepper. Let it sit at room temperature while you prep your vegetables.

Sear the chicken to golden perfection:

Heat the olive oil in a large skillet over medium high heat until it shimmers. Add the chicken and cook for 5 to 6 minutes per side until you have a beautiful golden brown crust and the chicken reaches 165°F internally.

Rest the chicken while building flavor:

Transfer the chicken to a plate and tent loosely with foil. Do not wipe out that pan, those browned bits are liquid gold.

Sauté the aromatics:

Reduce the heat to medium and add the chopped onion and garlic to the same skillet. Cook for 2 to 3 minutes, stirring frequently, until the onion is translucent and fragrant.

Add the artichokes:

Stir in the quartered artichoke hearts and cook for 2 minutes, letting them absorb some of that flavorful pan fond.

Create the creamy base:

Add the cream cheese, stirring until it melts completely into the pan juices. Pour in the heavy cream and chicken broth, whisking constantly until smooth and combined.

Build the sauce:

Stir in the Parmesan cheese, Italian herbs, and red pepper flakes if using. Let everything simmer together for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.

Add the spinach:

Toss in the fresh spinach and stir gently until just wilted, about 30 seconds. Do not overcook it or it will lose its vibrant green color.

Bring it all together:

Return the chicken to the skillet, nestling it into that luscious sauce. Simmer for 2 to 3 minutes until everything is heated through, spooning sauce over the chicken as it cooks.

Finish and serve:

Sprinkle with fresh parsley and serve immediately while the sauce is still velvety and bubbling hot.

Save

This recipe became a winter staple the year my partner and I moved into our first apartment. Something about bubbling cream sauce on the stove just makes a new place feel like home.

Making It Your Own

Sometimes I swap in kale for spinach, especially in winter when the spinach at the store looks a little tired. Just remove the tough stems and chop it finely before adding it to the sauce.

Serving Ideas

Cauliflower rice soaks up that sauce perfectly without competing with the rich flavors. If you are not watching carbs, crusty bread for sopping up every last drop is absolutely mandatory.

Make Ahead Tips

The sauce actually tastes better the next day as the flavors meld together. Make it up to 24 hours ahead, store in the refrigerator, and reheat gently over low heat with a splash of cream.

• Use fresh garlic instead of jarred minced, it makes a huge difference
• Room temperature cream cheese prevents those annoying little lumps in the sauce
• Let the skillet cool slightly before cleaning, or the cream sauce can be stubborn

Save

There is nothing quite like scraping that wooden spoon along the bottom of the pan to get every last drop of sauce. This is the kind of dinner that makes people ask when you are cooking again.

Common Recipe Questions

→ Can I substitute kale for spinach?

Yes, kale is a great alternative and adds a slightly different texture and earthier taste while maintaining the dish's nutritious profile.

→ What type of pan is best for cooking this dish?

A large skillet or sauté pan works best for even cooking and easy stirring of the sauce and ingredients.

→ Is it okay to use fresh artichokes instead of canned?

Fresh artichokes can be used but require more prep time. Make sure they are cooked until tender before adding to the sauce.

→ How can I make the sauce thicker?

Simmer the sauce a few additional minutes to reduce and thicken naturally, or add a small amount of cornstarch slurry if needed.

→ Can this dish be made dairy-free?

To make it dairy-free, substitute cream cheese, heavy cream, and Parmesan with plant-based alternatives and ensure the broth is dairy-free.

→ What sides pair well with this chicken skillet?

Cauliflower rice, mashed potatoes, or crusty bread complement the rich flavors and creamy texture nicely.