Creamy Spinach Artichoke Chicken Skillet

I threw this together on a Wednesday when I had forgotten to thaw anything for dinner. The chicken was still frozen solid, so I grabbed the thawed breasts from the back of the fridge and a jar of artichoke hearts I'd been meaning to use. What came out of that skillet surprised everyone at the table.

My neighbor popped by while I was making this once, and she stood at the stove with me, sneaking bites of the sauce with a spoon. We ended up setting another place at the table because she refused to leave. Thats the kind of dish this is.

Ingredients

• Boneless, skinless chicken breasts (about 1.5 lbs): Pat them dry before seasoning or they wont get that golden crust, I learned this after a few pale, sad looking pieces.
• Kosher salt (1 teaspoon): Season generously, the chicken needs it and the sauce will balance everything out.
• Freshly ground black pepper (½ teaspoon): Fresh makes a difference, the pre ground stuff just doesnt have the same bite.
• Olive oil (1 tablespoon): Just enough to get a good sear without making the pan greasy.
• Garlic (3 cloves, minced): Let it bloom in the hot pan for 30 seconds, any longer and it turns bitter.
• Fresh baby spinach (5 oz): It wilts down to almost nothing, so dont be scared by the big pile in the pan.
• Artichoke hearts (1 can, 14 oz, drained and quartered): I use the ones in water, not oil, they taste cleaner and let the cream shine.
• Heavy cream (1 cup): This is what makes the sauce luscious, theres no way around it.
• Low sodium chicken broth (½ cup): It loosens the cream and adds depth without making things too salty.
• Grated Parmesan cheese (½ cup): Buy a block and grate it yourself, the pre shredded kind has coatings that make the sauce grainy.
• Dried Italian herbs (½ teaspoon): A little goes a long way, I use a mix of basil, oregano, and thyme.
• Crushed red pepper flakes (¼ teaspoon, optional): Just a hint of heat that sneaks up on you in the best way.
• Fresh parsley (2 tablespoons, chopped, optional): It brightens everything up and makes the dish look like you tried.

Instructions

Season and Prep the Chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper. Wet chicken will steam instead of sear, and youll miss that golden crust.

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat until it shimmers. Add the chicken and let it cook undisturbed for 4 to 5 minutes per side until golden brown and almost cooked through, then transfer to a plate.

Bloom the Garlic:

In the same skillet, toss in the minced garlic and stir for about 30 seconds until it smells amazing. Dont walk away, it burns fast.

Wilt the Spinach:

Add the spinach to the pan and stir until it collapses into a silky heap, about 2 minutes.

Add the Artichokes:

Stir in the quartered artichoke hearts and let them warm through for about a minute.

Build the Sauce:

Pour in the heavy cream and chicken broth, scraping up all the browned bits stuck to the bottom of the pan. Let it come to a gentle simmer.

Stir in the Cheese and Seasonings:

Add the Parmesan, Italian herbs, and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly, about 2 minutes.

Finish the Chicken:

Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top. Let everything simmer gently for 4 to 6 minutes until the chicken is cooked through and the sauce is creamy and clings to the spoon.

Garnish and Serve:

Sprinkle with chopped parsley and extra Parmesan if you like, then serve straight from the skillet.

Pin

The first time I made this for my parents, my dad went quiet halfway through his plate. When I asked if something was wrong, he just shook his head and said he didnt know chicken could taste like this. Thats when I knew this recipe was a keeper.

What to Serve It With

I usually serve this with crusty bread to soak up every bit of sauce, but it also sits beautifully over pasta, rice, or mashed potatoes. My kids like it with roasted broccoli on the side, and honestly, a simple green salad is all you need to round out the meal.

Make It Your Own

You can swap the spinach for kale if thats what you have, or toss in a handful of sun dried tomatoes for a tangy twist. I once stirred in 2 ounces of cream cheese with the heavy cream because I had some to use up, and it made the sauce even richer and silkier. If youre feeling fancy, a squeeze of lemon juice at the end brightens everything up.

Storage and Leftovers

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life, the microwave works too, but the sauce can split if you overheat it. I dont recommend freezing this one, the cream sauce doesnt hold up well after thawing.

• Store the chicken and sauce together so the chicken stays moist.
• Add fresh Parmesan and parsley after reheating for a just made taste.
• If the sauce thickens too much in the fridge, loosen it with a little broth or milk when you reheat.

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This is the kind of dinner that makes a regular weeknight feel special without any extra effort. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ Is this dish gluten-free?

Yes, as written, this dish is gluten-free. However, always check labels on your chicken broth and cheese to ensure no hidden gluten additives are present.

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw it completely and squeeze out as much excess moisture as possible before adding it to the skillet to prevent the sauce from becoming watery.

→ What can I serve with this skillet?

It pairs wonderfully with crusty bread for dipping, steamed rice, or gluten-free pasta. For a lighter meal, a simple green salad complements the rich flavors well.

→ Can I add extra creaminess to the sauce?

Absolutely. Stirring in 2 ounces of softened cream cheese along with the heavy cream will add extra richness and a tangier depth to the sauce.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

→ Can I substitute chicken thighs for breasts?

Yes, boneless skinless chicken thighs work great. Adjust the cooking time slightly to ensure the meat is cooked through, as thighs may take a few minutes longer than breasts.