Creamy Spinach Artichoke Chicken Skillet

The kitchen felt particularly cozy on a rainy Tuesday when I first threw this together on a whim. I wanted something that felt like a warm hug but did not require hours of standing at the stove. This skillet turned out to be exactly that, bubbling away with rich aromas that filled the whole house. It has since become my go to for when I need a little comfort without the fuss.

I remember serving this to a friend who claimed she hated artichokes with a passion. She took a bite tentatively and immediately went back for seconds, scraping the sauce off the plate. Seeing her change her mind so completely was a hilarious victory for me.

Ingredients

• Chicken Breasts: Pounding them slightly to an even thickness helps them cook evenly and stay juicy.
• Olive Oil: Use a good quality oil here since it forms the base of your sauce flavor.
• Spinach: Fresh baby spinach wilts beautifully and does not release as much water as frozen varieties.
• Artichoke Hearts: Keep the marinated oil on them as it adds a wonderful depth to the cream sauce.
• Heavy Cream: This is essential for that lush texture we are looking for in the final dish.
• Parmesan Cheese: Grating it fresh from a block makes a huge difference in how it melts into the sauce.

Instructions

Prep the Chicken:

Season the chicken breasts generously with salt and pepper on all sides.

Sear the Meat:

Heat oil in a large skillet and cook chicken until golden brown on the outside.

Sauté Aromatics:

Reduce the heat and cook the onion and garlic until they become soft and fragrant.

Add Vegetables:

Stir in the spinach and artichokes, letting the spinach wilt down slightly.

Create the Sauce:

Pour in the broth and cream, then add the cheese and mustard while stirring constantly.

Simmer Together:

Return the chicken to the pan and let everything bubble gently until the sauce thickens.

Pin It

We ate this straight from the skillet one night when the dining table was covered in laundry. It felt like a little picnic in the middle of a chaotic week. Those messy unplanned dinners are often the best ones.

Finding the Right Pan

A heavy skillet is your best friend here to ensure even heat distribution across the bottom. Light pans might scorch the cream sauce before the chicken is fully cooked through. I prefer using cast iron or a good quality stainless steel pan for this particular recipe.

Balancing the Flavors

The artichokes bring a natural tangy brightness that cuts through the heavy cream perfectly. If you find the sauce a bit too rich for your taste, a squeeze of fresh lemon juice does wonders. It is all about finding that sweet spot between savory and luscious.

Serving Ideas

This dish is hearty enough to stand alone but pairs beautifully with simple sides to round out the meal.

• Crusty bread is essential for mopping up the extra sauce left on the plate.
• A crisp white wine like Sauvignon Blanc helps cut through the richness.
• Roasted asparagus or green beans make a lovely light addition to the plate.

Pin It

I hope this recipe brings a little warmth to your table too. Enjoy every creamy bite.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully. Adjust cooking time to 8–10 minutes per side, ensuring thighs reach 165°F internally. Thighs add extra richness and stay juicy in the cream sauce.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce, though it won't thicken quite as much. For dairy-free options, full-fat coconut milk adds subtle sweetness. Use 1 cup and reduce slightly longer for desired consistency.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to restore sauce consistency. Avoid high heat which may separate the dairy.

→ Can I make this ahead of time?

The sauce develops even deeper flavors when made ahead. Prepare through step 5, cool completely, and refrigerate. When ready to serve, reheat sauce gently, add seared chicken, and simmer until cooked through.

→ What sides pair well with this dish?

Cauliflower mash keeps it low-carb, while crusty bread soaks up the creamy sauce. Roasted vegetables, steamed asparagus, or a simple green salad with bright vinaigrette balance the richness beautifully.

→ Is this suitable for meal prep?

Absolutely. Portion cooked chicken and sauce into individual containers. The flavors meld beautifully overnight. Add fresh parsley just before serving to maintain brightness and color.