Creamy Spinach Artichoke Chicken Skillet (Print)

Tender chicken breasts in a rich cream sauce with spinach and artichokes.

# What You 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 & Aromatics

05 - 3 cloves garlic, minced
06 - 5 oz fresh baby spinach
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 herbs
12 - ¼ teaspoon crushed red pepper flakes

→ Finishing

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan

# How To Make It:

01 - Pat the chicken breasts dry and season both sides with salt and pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown and almost cooked through. Transfer chicken to a plate.
03 - In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the spinach and cook, stirring, until wilted, about 2 minutes.
05 - Stir in the artichoke hearts and cook for 1 minute.
06 - Pour in the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
07 - Stir in the Parmesan, Italian herbs, and red pepper flakes. Simmer for 2 minutes until the sauce thickens slightly.
08 - Return the chicken breasts to the skillet, nestling them into the sauce. Simmer gently for 4–6 minutes, or until the chicken is cooked through and the sauce is creamy.
09 - Sprinkle with chopped parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and you can actually relax after dinner.
  • The sauce tastes like something from a restaurant, but youre done in under 45 minutes.
  • It works beautifully with whatever you have on hand, rice, pasta, bread, or just a fork.
02 -
  • Dont skip searing the chicken first, those browned bits become the foundation of the sauce and add so much flavor.
  • Use fresh grated Parmesan, the pre shredded stuff has cellulose that keeps it from melting smoothly.
  • If your sauce looks too thick, add a splash more broth, if its too thin, let it simmer another minute or two.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and dont dry out on the edges.
  • Let the skillet get hot before adding the chicken, thats how you get that restaurant style crust.
  • Taste the sauce before adding the chicken back in and adjust the salt, Parmesan, or herbs to your liking.

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