Creamy Spinach Artichoke Chicken (Print Version)

Tender chicken breasts in a creamy sauce with spinach, artichoke hearts, garlic, and parmesan.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 1 can (14 ounces) artichoke hearts, drained and quartered
08 - 4 cups fresh baby spinach (about 4 ounces)

→ Sauce

09 - ¾ cup chicken broth
10 - ¾ cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ cup cream cheese, softened
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. Sear chicken breasts for 5 to 6 minutes per side until golden and nearly cooked through. Remove from skillet and cover loosely with foil.
03 - Reduce heat to medium and add minced garlic and finely chopped onion to the skillet. Cook, stirring frequently, until softened, about 2 to 3 minutes.
04 - Incorporate drained and quartered artichoke hearts into the skillet and cook for an additional 2 minutes, stirring gently.
05 - Lower heat to low and stir in chicken broth, heavy cream, Parmesan, cream cheese, Dijon mustard, and optional crushed red pepper flakes. Whisk continuously until the mixture is smooth and creamy.
06 - Add fresh baby spinach and cook, stirring, until just wilted, approximately 2 minutes.
07 - Return chicken breasts to the skillet. Spoon sauce over the chicken and simmer for 4 to 5 minutes until chicken is fully cooked and the sauce has thickened slightly.
08 - Sprinkle chopped fresh parsley on top and serve immediately.

# Expert Hints:

01 -
  • One skillet, minimal cleanup, and you're sitting down to dinner in under an hour.
  • The sauce is so good you'll find yourself scraping the pan clean and considering it alone as a reason to cook.
  • It feels fancy enough for guests but simple enough that you won't stress while making it.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown, and browning is where the flavor happens.
  • Cream cheese can clump if the heat is too high, so keep things low and whisk constantly when adding it.
  • The sauce will seem thin at first, but it thickens as the spinach releases its moisture and the cream reduces slightly.
03 -
  • Use a meat thermometer if you're unsure about doneness—chicken is safely cooked through at 165°F, and you can always pop it back in the skillet if needed.
  • Fresh spinach collapses dramatically, so don't alarm when four cups suddenly becomes a quarter cup—that's exactly what should happen.

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