Creamy Spinach Artichoke Chicken (Printable)
Tender chicken simmered in a rich sauce with spinach, artichokes, garlic, and parmesan cheese.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.32 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 1 can (14 oz) artichoke hearts, drained and quartered
08 - 4 cups fresh baby spinach (about 4 oz)
→ Sauce
09 - ¾ cup chicken broth
10 - ¾ cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ cup softened cream cheese
13 - 1 teaspoon Dijon mustard
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Pat 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. Add chicken and cook 5 to 6 minutes per side until golden brown and nearly cooked through. Remove chicken and cover loosely to rest.
03 - Lower heat to medium. Add minced garlic and chopped onion to the skillet, sautéing for 2 to 3 minutes until softened and fragrant.
04 - Stir in quartered artichoke hearts and cook for an additional 2 minutes, stirring gently.
05 - Reduce heat to low. Whisk in chicken broth, heavy cream, Parmesan cheese, cream cheese, Dijon mustard, and crushed red pepper flakes until smooth and creamy.
06 - Add fresh spinach and cook, stirring continuously until just wilted, approximately 2 minutes.
07 - Return chicken breasts to the skillet, spoon sauce over, and cook for 4 to 5 minutes more until chicken is cooked through and sauce thickens slightly.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
# Expert Advice:
01 -
- Completely hands-off after the initial sear, meaning you're really only tending to one pan for the entire meal.
- That creamy sauce naturally thickens as it sits, so even if you plate it a few minutes late, it only gets better.
- The spinach and artichoke combination gives you restaurant-caliber flavor without any fussy plating or multiple dishes.
02 -
- If you skip drying the chicken, you'll steam it instead of sear it, and you'll lose that crucial golden crust that makes people say yes to seconds.
- Cream cheese needs to be soft and added while the heat is low—if your pan is too hot, it can break and look grainy instead of smooth and velvety.
03 -
- Let your cream cheese sit out for 15 minutes before cooking so it incorporates smoothly into the sauce without breaking or becoming grainy.
- A wooden spoon is your friend here—it won't scratch your skillet and it actually helps you feel when the sauce reaches the right consistency.