Creamy Spinach Artichoke Chicken (Printable)

Juicy chicken served with creamy sauce, spinach, and artichokes in a simple skillet dish for weeknights.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Vegetables

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

→ Sauce

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

→ Garnish

15 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Season both sides of chicken breasts with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 4 to 5 minutes on each side until golden and cooked through. Remove from skillet and keep warm covered with foil.
03 - Reduce skillet heat to medium; add chopped onion and minced garlic, cooking for 2 minutes until fragrant and softened.
04 - Add drained and quartered artichoke hearts to the skillet and sauté gently for 2 minutes.
05 - Add fresh spinach and cook for approximately 1 minute until wilted.
06 - Stir in softened cream cheese until melted, then pour in chicken broth and heavy cream, mixing until smooth.
07 - Incorporate grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes; simmer for 2 to 3 minutes until the sauce slightly thickens.
08 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 2 to 3 minutes to reheat.
09 - Optionally sprinkle chopped fresh parsley over the dish and serve warm.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together in less time than delivery would take.
  • The sauce is so good you'll want to lick the skillet, and nobody has to know if you do.
  • One pan means less cleanup, which is honestly half the reason I keep making this on busy nights.
02 -
  • Don't overcook the chicken in the first sear, it's going back in the sauce and will continue cooking.
  • Make sure your cream cheese is softened or it'll turn into stubborn lumps instead of melting smoothly.
  • If your sauce looks too thick, add a splash more broth; too thin, just let it simmer another minute.
03 -
  • Pat the chicken dry with paper towels before seasoning so it sears instead of steams.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes fresher.
  • If you want extra sauce (and who doesn't), double the cream, broth, and cheese but keep the chicken amount the same.

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