Creamy Spinach Artichoke Chicken (Printable)

Tender chicken breasts cooked in a creamy spinach and artichoke sauce for a flavorful skillet meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 cup low-sodium chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 4 ounces cream cheese, softened
13 - 1/2 teaspoon dried Italian herbs
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

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. Add chicken breasts and cook 4 to 5 minutes per side until golden and cooked through. Remove chicken and keep warm loosely covered with foil.
03 - Reduce heat to medium. In the same skillet, add chopped onion and minced garlic, sautéing for 2 minutes until fragrant and softened.
04 - Add drained and quartered artichoke hearts to the skillet and cook for 2 minutes, stirring gently.
05 - Add fresh baby spinach and cook until wilted, approximately 1 minute.
06 - Stir in softened cream cheese and allow it to melt. Pour in chicken broth and heavy cream, stirring until the mixture is smooth.
07 - Incorporate grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Simmer for 2 to 3 minutes until sauce thickens slightly.
08 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 2 to 3 minutes to heat through.
09 - Sprinkle chopped fresh parsley over the dish if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in one pan with minimal cleanup.
  • The sauce is creamy and tangy without feeling heavy, and it clings to everything perfectly.
  • You can have it on the table in under 45 minutes, even on your busiest nights.
02 -
  • Don't skip the searing step, that golden crust adds so much flavor to the sauce.
  • Let the cream cheese soften before adding it or you'll be chasing lumps around the pan.
  • If the sauce looks too thick, add a splash more broth until it's just right.
03 -
  • Use a meat mallet to pound the chicken breasts to an even thickness so they cook at the same rate.
  • Taste the sauce before adding the chicken back and adjust the salt, it should be bold enough to season the meat.
  • If you love garlic, add an extra clove or two, this dish can handle it.

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