Creamy Spinach Artichoke Chicken (Print Version)
Tender chicken simmered in a luscious cream sauce with spinach and artichoke hearts for a comforting meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 2 cloves garlic, minced
06 - 4 cups fresh baby spinach (approximately 4 oz)
07 - 1 can (14 oz) artichoke hearts, drained and quartered
→ Sauce
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - ½ teaspoon dried Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Season chicken breasts evenly with kosher salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear each side for 4 to 5 minutes until golden brown and cooked through. Remove chicken and keep warm tented with foil.
03 - Reduce heat to medium. In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
04 - Add fresh baby spinach and stir until wilted, approximately 2 minutes. Incorporate quartered artichoke hearts and combine thoroughly.
05 - Pour in heavy cream and low-sodium chicken broth. Bring mixture to a gentle simmer.
06 - Stir in grated Parmesan, dried Italian seasoning, and crushed red pepper flakes if using. Cook and stir until cheese melts and sauce slightly thickens, about 3 minutes.
07 - Nestle seared chicken back into the skillet sauce. Simmer for 2 to 3 minutes, spooning sauce over chicken until heated through.
08 - Plate immediately, garnished with additional Parmesan if desired.
# Expert Tips:
01 -
- The whole meal comes together in one skillet, which means less to clean up and more time to actually enjoy eating.
- It tastes like you spent all afternoon cooking, but you'll have it on the table in under 45 minutes.
- Naturally gluten-free and lower in carbs without feeling like you're sacrificing anything creamy or satisfying.
02 -
- Don't overcrowd your skillet when searing the chicken—if it's packed too tightly, it steams instead of searing, and you lose that golden crust that makes people's eyes light up.
- The sauce thickens more as it cools, so if it looks a touch loose when you're cooking, that's actually perfect; it'll be exactly right when plated.
- Taste the sauce before serving and adjust the seasoning—sometimes that final pinch of salt is what transforms good into unforgettable.
03 -
- If your sauce breaks or looks separated, whisk in a tablespoon of cold chicken broth and remove from heat—it almost always comes back together, and nobody will ever know.
- Make this dish a few hours ahead and reheat it gently on the stovetop with a splash of broth; it actually tastes better the next day when all the flavors have gotten to know each other better.