Creamy Spinach Artichoke Chicken (Printable version)

Tender chicken with creamy spinach, artichokes, and a rich sauce for a simple, flavorful skillet meal.

# Ingredient List:

→ 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
06 - 1 (14 oz) can 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 oz 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. Sear chicken breasts for 4 to 5 minutes per side until golden and cooked through. Remove and cover with foil.
03 - Reduce skillet heat to medium. Add chopped onion and minced garlic; sauté for 2 minutes until fragrant and softened.
04 - Stir in drained, quartered artichoke hearts and cook for 2 minutes, stirring gently.
05 - Add fresh spinach and cook until wilted, about 1 minute.
06 - Mix in softened cream cheese and let it melt. Pour in chicken broth and heavy cream, stirring until combined and smooth.
07 - Add grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Simmer for 2 to 3 minutes until slightly thickened.
08 - Return chicken breasts to skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes to heat through.
09 - Top with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like something you'd order at a cozy bistro, but you can make it in your pajamas on a Tuesday.
  • Only one skillet to wash, which means less cleanup and more time to actually enjoy your meal.
  • The creamy, garlicky sauce is so good you'll want to lick the plate, and no one has to know if you do.
02 -
  • Don't overcook the chicken in the beginning. It'll finish cooking in the sauce, and nobody wants dry chicken.
  • Let your cream cheese soften on the counter before you start, or it'll turn into stubborn little lumps in your sauce.
  • Use freshly grated Parmesan if you can. The pre-shredded stuff has anti-caking agents that can make your sauce grainy.
03 -
  • Pound your chicken breasts to an even thickness before cooking so they sear evenly and stay tender.
  • Don't rush the searing step. A good golden crust means deeper flavor in every bite.
  • Taste your sauce before adding the chicken back in. That's your last chance to adjust salt, pepper, or add a little more Parmesan.

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