Creamy Spinach Artichoke Chicken (Printer-friendly)
Tender chicken smothered in a garlicky cream sauce with spinach and artichokes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 (optional)
→ Finishing
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Extra grated Parmesan, for serving
# How To Make It:
01 - Pat the chicken breasts dry and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until golden brown and nearly cooked through. Remove the chicken and place on a plate.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
05 - Stir in quartered artichoke hearts and sauté for 1 minute.
06 - Pour in heavy cream and chicken broth, bringing the mixture to a simmer while scraping up any browned bits from the pan bottom.
07 - Stir in grated Parmesan, dried Italian herbs, and crushed red pepper flakes. Simmer for 2 minutes until the sauce thickens slightly.
08 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer gently for 4 to 6 minutes until the chicken is cooked through and the sauce is creamy.
09 - Sprinkle chopped fresh parsley and additional Parmesan over the dish before serving.
# Expert Tips:
01 -
- One skillet means one thing to wash, and honestly, that's reason enough on a busy night.
- The chicken stays impossibly tender while the cream sauce develops this silky, restaurant-quality depth.
- It tastes indulgent but comes together faster than ordering takeout.
02 -
- Pat your chicken completely dry before seasoning—moisture prevents browning and you want that golden crust for flavor and appearance.
- Don't skip the deglazing step after searing; those browned bits are concentrated chicken flavor and they're what separates this from tasting flat.
- Keep the heat at medium or medium-low when the chicken returns to the skillet, because high heat can cause the cream sauce to break and look curdled and unappetizing.
03 -
- If your chicken breasts are uneven in thickness, pound them gently with a meat mallet before seasoning so they cook at the same rate.
- Don't walk away once the cream is in the pan; a few minutes of gentle attention prevents the sauce from breaking and ensures everything finishes perfectly cooked.