Creamy Spinach Artichoke Chicken (Printable version)
Chicken breasts cooked in creamy sauce with fresh spinach and artichoke hearts for a quick comforting meal.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 - Sprinkle both sides of the chicken breasts with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes on each side until golden and just cooked through. Remove and tent with foil.
03 - Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
04 - Add fresh spinach to the skillet and stir until wilted, about 2 minutes. Add quartered artichoke hearts and stir to combine.
05 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, then add Parmesan cheese, Italian seasoning, and crushed red pepper flakes if desired.
06 - Stir continuously until the cheese melts and the sauce slightly thickens, approximately 3 minutes.
07 - Nestle the chicken breasts back into the sauce. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Plate the chicken and sauce. Optionally garnish with additional Parmesan cheese. Serve immediately.
# Expert Suggestions:
01 -
- It's ready in under 45 minutes but tastes like you've been simmering it all afternoon.
- The sauce clings to every bite of chicken with that creamy, garlicky richness that makes people wonder if there's cream cheese involved (there isn't, but they'll swear there is).
- One skillet means one pan to wash, which honestly might be the best part of the whole thing.
02 -
- Don't skip drying the chicken before searing—moisture is the enemy of a golden crust, and that crust is what makes the first bite memorable.
- The sauce will thicken more as it cools, so when it looks just slightly looser than you want, that's actually perfect—it'll set up beautifully as it rests.
03 -
- Room-temperature chicken cooks more evenly than cold chicken straight from the fridge—even 15 minutes of sitting out makes a noticeable difference in how tenderly it finishes.
- Grate your Parmesan right before you need it rather than prepping ahead; it stays dry and melts into the sauce without clumping.