Creamy Spinach Artichoke Chicken (Printable)
Tender chicken simmered in a creamy spinach and artichoke sauce for a comforting skillet meal.
# What You'll 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
05 - 2 cloves garlic, minced
06 - 4 cups fresh baby spinach (about 4 oz)
07 - 1 (14 oz) can 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 seasoning
12 - ¼ teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Season chicken breasts with kosher salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat; add chicken and sear 4 to 5 minutes per side until golden and cooked through. Remove chicken and tent with foil.
03 - Lower heat to medium, add minced garlic to skillet, and sauté for 30 seconds until fragrant.
04 - Add fresh spinach and cook, stirring, until wilted, about 2 minutes; stir in drained and quartered artichoke hearts.
05 - Pour in heavy cream and chicken broth; bring to a gentle simmer. Stir in grated Parmesan, Italian seasoning, and crushed red pepper flakes if using.
06 - Stir continuously until cheese melts and sauce thickens slightly, approximately 3 minutes.
07 - Return chicken breasts to skillet nestling them into sauce; simmer 2 to 3 minutes, spooning sauce over chicken until heated through.
08 - Serve hot, optionally garnished with additional grated Parmesan cheese.
# Expert Advice:
01 -
- It comes together in under 40 minutes, making it perfect for nights when you want restaurant-quality food without the fuss.
- The cream sauce is so indulgent and garlicky that it tastes like you've been cooking all day, but you haven't.
- It's naturally low-carb and gluten-free, so you don't have to apologize for what you're eating or do extra substitutions.
02 -
- Don't skip patting the chicken dry before seasoning—it's the difference between a golden crust and pale, sad chicken.
- The sauce will seem a little thin when you first combine the cream and broth, but it thickens as the Parmesan melts and the heat does its work—trust the process and don't keep adding more cheese.
- Fresh spinach wilts down to almost nothing, so that four cups isn't too much; it's exactly right.
03 -
- If your sauce seems too thin, let it simmer uncovered for an extra minute or two—it will thicken as it reduces, and you won't end up with a watery dish.
- Taste as you go and add salt carefully—the Parmesan is salty, so you might not need much more, but a crack of fresh black pepper at the end always helps.