Creamy Spinach Artichoke Chicken (Print Version)

Tender chicken cooked in a creamy spinach and artichoke sauce for a comforting skillet meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 2 cups fresh baby spinach, packed (about 2 oz)
06 - 1 can (14 oz) artichoke hearts, drained and quartered
07 - 3 cloves garlic, minced
08 - ½ small yellow onion, finely chopped

→ Sauce

09 - ¾ cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - ½ cup grated Parmesan cheese (about 2 oz)
12 - 4 oz cream cheese, softened
13 - 1 teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - Season the chicken breasts on both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and tent with foil.
03 - In the same skillet, reduce heat to medium. Add the chopped onion and garlic, sauté for 2–3 minutes until translucent and fragrant.
04 - Stir in the artichoke hearts and cook for 2 minutes.
05 - Add the cream cheese, stirring until melted and combined. Pour in the heavy cream and chicken broth, whisking until smooth.
06 - Stir in the Parmesan cheese, Italian herbs, and red pepper flakes. Simmer for 2–3 minutes until the sauce thickens slightly.
07 - Add the spinach, stirring until wilted.
08 - Return the chicken to the skillet, spooning sauce over the top. Simmer for 2–3 minutes to heat through. Sprinkle with fresh parsley before serving.

# Insider Tips:

01 -
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
  • The cream sauce comes together faster than you can set the table
  • It feels like a restaurant dish but comes together on a Tuesday night
02 -
  • Crowding the pan prevents proper searing, so use a skillet large enough or cook in batches
  • Let the chicken rest tented with foil, or the juices will run out when you cut into it
  • The sauce continues thickening as it cools slightly, so do not reduce it too much on the stove
03 -
  • A splash of lemon juice right at the end cuts through all that richness beautifully
  • Grate your own Parmesan from a wedge, pre shredded has anti caking agents that affect melting

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