Creamy Spinach and Artichoke Chicken (Print Version)

Tender chicken in a rich, garlicky cream sauce with spinach and artichokes. This easy one-pan skillet meal comes together in just 40 minutes.

# What You'll Need:

→ Chicken

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

→ Vegetables

05 - 3 cups fresh baby spinach
06 - 1 cup marinated artichoke hearts, drained and quartered
07 - 1 small yellow onion, finely diced
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Generously season both sides of each chicken breast with kosher salt and freshly ground black pepper, ensuring even coverage for optimal flavor penetration.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add diced onion to the same skillet and cook for 2 to 3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add fresh baby spinach to the skillet and sauté until just wilted, about 1 minute. Stir in quartered artichoke hearts and combine evenly with the spinach mixture.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add heavy cream, grated Parmesan cheese, Dijon mustard, and crushed red pepper flakes. Stir thoroughly to combine and bring to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the creamy sauce. Reduce heat to low and simmer for 6 to 8 minutes until chicken is fully cooked through and sauce has slightly thickened.
07 - Sprinkle chopped fresh parsley over the top as a finishing garnish. Serve immediately while hot, accompanied by crusty bread, rice, or cauliflower mash.

# Expert Tips:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The cream sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for those nights when you want something impressive but only have forty minutes
02 -
  • The chicken will continue cooking while it rests and when you return it to the sauce, so pulling it slightly early is better than overcooking
  • The sauce will continue thickening off the heat, so don't worry if it looks slightly thin in the skillet
  • Artichokes packed in oil are worth the extra calories compared to water-packed ones
03 -
  • Let your chicken come to room temperature for about 15 minutes before cooking for more even results
  • Don't crowd the pan or the chicken will steam instead of sear, and that golden crust is worth the extra time

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