Creamy Spinach Artichoke Chicken (Printable)
Tender chicken breasts cooked in a rich, creamy spinach and artichoke sauce with garlic and parmesan.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 1 can (14 oz) artichoke hearts, drained and quartered
08 - 4 cups fresh baby spinach
→ Sauce
09 - 3/4 cup chicken broth
10 - 3/4 cup heavy cream
11 - 1/2 cup grated parmesan cheese
12 - 1/2 cup cream cheese, softened
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Pat chicken breasts dry and season both sides evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and nearly cooked through. Remove chicken and keep covered on a plate.
03 - Reduce heat to medium. Add minced garlic and chopped onion to the same skillet and sauté for 2 to 3 minutes until softened and fragrant.
04 - Add artichoke hearts to the pan and cook, stirring gently, for 2 additional minutes.
05 - Lower heat to low. Stir in chicken broth, heavy cream, parmesan cheese, cream cheese, Dijon mustard, and crushed red pepper flakes. Whisk continuously until the sauce is smooth and creamy.
06 - Add fresh spinach to the skillet and cook, stirring, until just wilted, about 2 minutes.
07 - Return chicken breasts to the skillet, spoon sauce over them, and cook for 4 to 5 minutes until chicken is fully cooked and sauce slightly thickens.
08 - Sprinkle chopped fresh parsley on top and serve immediately while hot.
# Expert Tips:
01 -
- One skillet means one cleanup, and after a long day, that alone feels like a victory.
- The creamy sauce clings to every piece of chicken and vegetable, making it impossible not to finish everything on your plate.
- It comes together in under 45 minutes, which means you can serve dinner without the stress.
02 -
- Don't skip drying the chicken—wet chicken steams instead of sears, and you lose that golden crust that makes this dish taste restaurant-quality.
- Add the spinach at the very end; it only needs to wilt, and overcooked spinach turns dark and bitter, which changes the whole flavor of the dish.
- If your sauce seems too thin, let it simmer uncovered for a minute or two; it will thicken as it cools slightly, so don't panic if it looks loose in the pan.
03 -
- Pound your chicken breasts to an even thickness before cooking so they finish at the same time and no one ends up with a dry piece.
- Taste the sauce before you add the spinach and adjust the seasoning then; it's much easier to fix on an empty pan than after everything is combined.