Creamy Spinach Artichoke Chicken (Printable)

Tender chicken cooked in creamy sauce with tender spinach and tangy artichokes, perfect for weeknight meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 2 cups fresh baby spinach (about 2 ounces)
06 - 1 (14-ounce) can artichoke hearts, drained and quartered
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - ½ cup grated Parmesan cheese
12 - 4 ounces cream cheese, softened
13 - ½ teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Season chicken breasts on both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes on each side until golden and just cooked through. Remove chicken to a plate and cover loosely with foil.
03 - Reduce heat to medium. In the same skillet, add the chopped onion and minced garlic; sauté for 2 minutes until fragrant and softened.
04 - Add the drained and quartered artichoke hearts to the skillet and cook for 2 minutes, stirring gently.
05 - Add fresh baby spinach and cook until wilted, about 1 minute.
06 - Stir in softened cream cheese until melted. Pour in chicken broth and heavy cream, stirring continuously until smooth.
07 - Incorporate grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Simmer the sauce for 2 to 3 minutes until it thickens slightly.
08 - Return the seared chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for an additional 2 to 3 minutes to heat through.
09 - Sprinkle with chopped fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like something youd order at a bistro, but you can make it in one pan wearing sweatpants.
  • The creamy sauce is so good youll want to lick the skillet clean (no judgment here).
  • Everything cooks in under 40 minutes, and theres barely any cleanup involved.
02 -
  • Dont skip softening the cream cheese, cold chunks will never fully blend and youll be chasing lumps with your spoon.
  • Use low-sodium broth or the sauce can turn salty fast, especially once the Parmesan melts in.
  • If the sauce gets too thick, add a splash more broth or cream and stir until it loosens up.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear evenly and stay juicy.
  • Let the chicken rest under foil while you make the sauce, it stays tender and the juices redistribute instead of running all over your cutting board.
  • Taste the sauce before adding the chicken back in, thats your chance to adjust salt, pepper, or add a pinch more herbs.

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