Creamy Spinach Artichoke Chicken (Printable)

Tender chicken breasts in a luscious garlic cream sauce with spinach and artichoke hearts.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables

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

→ Sauce

08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon dried Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Sprinkle kosher salt and black pepper evenly over both sides of the chicken breasts.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and just cooked through. Remove and keep warm covered with foil.
03 - Lower heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
04 - Add baby spinach and stir until wilted, about 2 minutes. Incorporate artichoke hearts and mix thoroughly.
05 - Pour in heavy cream and chicken broth. Bring mixture to a gentle simmer. Stir in Parmesan cheese, Italian seasoning, and optional crushed red pepper flakes.
06 - Cook and stir until cheese melts and sauce slightly thickens, approximately 3 minutes.
07 - Return chicken breasts to the skillet, nestling into the sauce. Simmer for 2 to 3 minutes, spooning sauce over chicken until heated through.
08 - Plate hot chicken with sauce spooned over. Optionally garnish with extra Parmesan cheese.

# Expert Advice:

01 -
  • The entire meal cooks in one pan, and you'll have minimal cleanup at the end of the night.
  • Chicken stays impossibly tender while the sauce becomes silky and rich without any cream-heavy heaviness.
  • It feels indulgent but actually fits into most eating styles, from keto to simply wanting something that tastes like a restaurant dish at home.
02 -
  • Don't let the sauce boil after you add the cream, or it can break and look separated instead of silky—gentle simmering is the secret.
  • The chicken will continue cooking slightly after you remove it, so don't leave it on the heat just because you're worried it isn't quite done.
03 -
  • Make sure your skillet is large enough that the chicken has space around it—crowding the pan steams instead of sears, and you'll miss that golden crust.
  • If you're using frozen spinach instead of fresh, thaw it completely and squeeze out every bit of moisture, or your sauce will become watery.

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