Creamy Spinach Artichoke Chicken

I threw this together on a Wednesday when the fridge looked bare but I had chicken thawing and a jar of artichokes I kept meaning to use. The cream cheese was half-open in the door, the spinach about to wilt. What came out of that skillet tasted like something I'd order out, and I've been making it ever since.

My neighbor stopped by once while I was plating this, and she asked if I was hosting a dinner party. I laughed and told her it was just Tuesday. She stayed for a bowl of it over rice, and now she texts me every few weeks asking if I'm making that chicken thing again.

Ingredients

• Boneless, skinless chicken breasts: I pound them lightly so they cook evenly and stay tender, not rubbery.
• Kosher salt and black pepper: Season generously, these are your foundation flavors.
• Olive oil: Just enough to get a golden sear without the chicken sticking.
• Fresh baby spinach: It wilts down to almost nothing, so don't worry if two cups looks like a lot.
• Canned artichoke hearts: Drain them well and quarter them so every bite gets a tangy little piece.
• Garlic and yellow onion: Minced garlic and finely chopped onion build the aromatic base of the sauce.
• Heavy cream: This is what makes the sauce luxurious and silky.
• Low-sodium chicken broth: It thins the cream just enough and adds savory depth.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind.
• Cream cheese: Let it soften on the counter first so it melts smoothly into the sauce.
• Dried Italian herbs: A pinch of oregano, basil, and thyme without opening three jars.
• Crushed red pepper flakes: Optional, but a little heat balances all that richness beautifully.
• Fresh parsley: A handful of green at the end makes it look and taste brighter.

Instructions

Season the chicken:

Pat the breasts dry with a paper towel, then sprinkle both sides with salt and pepper. Dry chicken sears better and won't steam in the pan.

Sear the chicken:

Heat the olive oil in a large skillet over medium-high until it shimmers. Lay the chicken in gently and let it cook undisturbed for 4 to 5 minutes per side until golden and just cooked through, then transfer to a plate and cover loosely with foil.

Cook the aromatics:

Lower the heat to medium and add the chopped onion and minced garlic to the same skillet. Stir for about 2 minutes until they smell sweet and the onion turns translucent.

Add the artichokes:

Toss in the quartered artichoke hearts and cook for another 2 minutes, stirring gently so they pick up the flavors from the pan.

Wilt the spinach:

Add the spinach and stir until it collapses into the pan, about 1 minute. It will shrink dramatically, that's normal.

Melt in the cream cheese:

Drop in the softened cream cheese and stir until it melts into the vegetables. Then pour in the chicken broth and heavy cream, stirring until the sauce is smooth and creamy.

Finish the sauce:

Stir in the Parmesan, Italian herbs, and red pepper flakes if using. Let it simmer gently for 2 to 3 minutes until the sauce thickens just enough to coat the back of a spoon.

Return the chicken:

Nestle the seared chicken back into the skillet and spoon the sauce over the top. Simmer for 2 to 3 more minutes so the chicken heats through and soaks up the flavor.

Garnish and serve:

Sprinkle with fresh parsley if you have it, then serve hot straight from the skillet.

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One night I made this for my parents, and my dad, who usually just eats without comment, looked up and said it reminded him of a place we used to go when I was little. I hadn't thought about that restaurant in years, but somehow this dish brought it back. That's when I realized food doesn't just fill you up, it brings people closer.

Serving Suggestions

I love spooning this over a pile of fluffy white rice or creamy mashed potatoes so nothing goes to waste. If you're keeping it low-carb, cauliflower rice works beautifully and soaks up the sauce just as well. A simple green salad on the side with lemon vinaigrette cuts through the richness perfectly.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce, stirring occasionally. The microwave works in a pinch, but the stovetop keeps the chicken tender and the sauce silky.

Variations and Swaps

You can swap the chicken breasts for boneless thighs if you want something richer and more forgiving. Kale holds up better than spinach if you like a heartier green, just let it cook a minute longer. Rotisserie chicken shredded into the sauce turns this into a 20-minute meal when you're really short on time.

• Add a squeeze of fresh lemon juice before serving for brightness.
• Stir in sun-dried tomatoes with the artichokes for a sweet, tangy twist.
• Top with crispy breadcrumbs or fried shallots if you want a little crunch.

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This is the kind of recipe that makes you feel capable in the kitchen, even on the nights when you're running on fumes. It's comfort, it's flavor, and it's dinner done right.

Recipe Questions & Answers

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts are ideal, as they cook evenly and absorb the creamy sauce well.

→ Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain excess water to avoid a watery sauce.

→ How can I make the sauce thicker?

Simmer the sauce a few extra minutes to reduce it, allowing the cream cheese and Parmesan to help thicken naturally.

→ Is there a substitute for artichoke hearts?

Hearts of palm or sautéed mushrooms offer similar texture and mild flavor in place of artichokes.

→ Can I prepare this dish ahead of time?

Yes, the chicken and sauce can be made in advance and gently reheated on the stovetop before serving.