Creamy Spinach Artichoke Chicken (Printable)

Tender chicken breasts in a garlicky cream sauce with fresh spinach and artichoke hearts.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 2 cloves garlic, minced
06 - 4 cups fresh baby spinach
07 - 1 can (14 oz) artichoke hearts, drained and quartered

→ Sauce

08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - ½ teaspoon dried Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Season chicken breasts evenly with kosher salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden and just cooked through. Remove chicken onto a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add fresh baby spinach and cook, stirring, until wilted, approximately 2 minutes. Incorporate quartered artichoke hearts.
05 - Pour in heavy cream and low-sodium chicken broth. Bring mixture to a gentle simmer, then stir in grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes if using.
06 - Continue stirring until cheese melts and sauce thickens slightly, about 3 minutes.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2-3 minutes, spooning sauce over chicken to heat through evenly.
08 - Serve immediately, optionally garnished with additional Parmesan cheese.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together faster than ordering takeout.
  • The cream sauce is so silky that even people skeptical about spinach will ask for seconds.
  • It's naturally gluten-free and low-carb, so no one needs to know you're keeping dinner simple on a busy week.
02 -
  • Don't skip patting the chicken dry before seasoning; moisture is the enemy of a good sear, and a good sear makes the whole dish taste better.
  • If your sauce looks broken or separated, stop stirring and let it cool slightly—it almost always comes back together on its own, and panic usually makes it worse.
03 -
  • Mince your garlic just before you need it; the flavor fades as it sits, and fresh garlic makes a difference you can actually taste in the cream sauce.
  • Let your cream come to a gentle simmer rather than a rolling boil, which can sometimes cause it to break or separate, leaving you with a grainy sauce instead of a smooth one.

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