Creamy Spinach Artichoke Chicken (Print Version)

Tender chicken with creamy spinach and artichoke sauce in an easy skillet dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 2 cups fresh baby spinach
06 - 1 can (14 oz) artichoke hearts, drained and quartered
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - ½ cup grated Parmesan cheese
12 - 4 oz cream cheese, softened
13 - ½ teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Season chicken breasts evenly with kosher salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat; sear chicken breasts 4 to 5 minutes per side until golden and cooked through. Remove and keep warm covered loosely with foil.
03 - Reduce skillet heat to medium; add chopped onion and minced garlic, sauté for 2 minutes until fragrant and softened.
04 - Add drained and quartered artichoke hearts to the skillet; cook 2 minutes, stirring gently.
05 - Add fresh baby spinach and cook until wilted, about 1 minute.
06 - Stir in softened cream cheese and allow to melt; then pour in chicken broth and heavy cream, stirring until smooth.
07 - Add 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 top and simmer an additional 2 to 3 minutes to heat through.
09 - Sprinkle chopped fresh parsley over the skillet before serving, if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything happens in one skillet, so cleanup is as easy as the cooking itself.
  • The sauce clings to the chicken in thick, velvety ribbons that taste like you've been simmering it for hours.
  • It's naturally low carb and gluten-free, but nobody at the table will ever guess you weren't trying to impress them.
02 -
  • Don't overcook the chicken in the first sear, it finishes cooking when you nestle it back into the sauce.
  • If the sauce looks too thick, splash in a little more broth instead of trying to stir it to death.
  • Always soften the cream cheese first or you'll be chasing lumps around the pan with your spoon.
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute instead of running all over your cutting board.
  • Taste the sauce before you add the chicken back in, that's your last chance to adjust salt or add more Parmesan.
  • If you want deeper flavor, deglaze the pan with a splash of white wine after sauteing the garlic and onion, then proceed with the broth and cream.

Go Back