Creamy Spinach Artichoke Chicken Skillet (Printable)
Tender chicken in a rich, creamy sauce with spinach and artichokes.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (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 ounces fresh baby spinach
07 - 1 can artichoke hearts, drained and quartered (14 ounces)
→ 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 Steps:
01 - Pat chicken breasts dry; 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 sear 4 to 5 minutes per side until golden and nearly cooked through. Transfer to a plate.
03 - In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
04 - Add fresh spinach and cook, stirring frequently, for about 2 minutes until wilted.
05 - Stir in quartered artichoke hearts and cook together for 1 minute.
06 - Pour in heavy cream and chicken broth; bring to a gentle simmer while scraping the skillet bottom to loosen browned bits.
07 - Stir in grated Parmesan, dried Italian herbs, and crushed red pepper flakes. Simmer for 2 minutes until sauce thickens slightly.
08 - Nestle chicken breasts into the sauce; simmer gently for 4 to 6 minutes until chicken is fully cooked and sauce is creamy.
09 - Sprinkle with chopped fresh parsley and additional Parmesan cheese before serving.
# Expert Advice:
01 -
- It comes together in one pan, which means less cleanup and more time actually enjoying your meal.
- The cream sauce is ridiculously comforting without feeling heavy, and somehow feels fancy enough for company but easy enough for a regular Wednesday night.
02 -
- Don't skip searing the chicken separately at the start—that golden crust is what makes the whole dish feel special and keeps the chicken from turning watery in the cream sauce.
- The artichoke hearts need to be drained really well, otherwise you'll end up with a thinner sauce than you want, and that changes everything about how the dish tastes.
03 -
- Make sure your cream and broth are at roughly room temperature before adding them to the hot pan, which helps prevent the sauce from breaking or becoming grainy.
- If your sauce ever looks too thin as it simmers, just let it go a bit longer—the cream will reduce and thicken naturally without you having to add cornstarch or anything fussy.