Creamy Spinach Artichoke Chicken (Printable Format)
Tender chicken cooked in creamy sauce with fresh spinach and artichoke hearts, perfect for dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 3 cups fresh spinach, roughly chopped
06 - 1 can (14 oz) artichoke hearts, drained and quartered
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon dried Italian herbs
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Pat chicken breasts dry and evenly season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear each side for 4 to 5 minutes until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium and add butter to the same skillet. When melted, add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, Parmesan cheese, Dijon mustard, and Italian herbs. Simmer for 2 to 3 minutes, stirring frequently, until sauce slightly thickens.
05 - Add chopped spinach and artichoke hearts to the sauce. Cook for 2 to 3 minutes until spinach wilts.
06 - Return chicken breasts to skillet, nestling them into the sauce. Spoon sauce over top. Reduce heat to low, cover, and simmer gently for 8 to 10 minutes until chicken reaches an internal temperature of 165°F.
07 - Optionally garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- It tastes indulgent and fancy, but comes together in less time than ordering takeout.
- One pan means minimal cleanup, which is honestly half the appeal on a weeknight.
- Naturally gluten-free and low-carb, so it works for almost anyone at the table.
02 -
- Don't skip patting the chicken dry—wet chicken steams instead of searing, and steamed chicken is sad chicken.
- If your sauce looks too thick, thin it with a splash of broth; if it's too thin, let it simmer uncovered for a minute or two.
- Always check the chicken temperature with a thermometer instead of guessing—overcooked chicken is disappointing, and undercooked chicken is dangerous.
03 -
- Have all your ingredients prepped before you start cooking—there's no pause between steps, so you don't want to be mincing garlic when your chicken is already searing.
- Use a skillet with a lid, or cover it with foil if yours doesn't have one; the trapped steam is what cooks the chicken through without drying it out.