Creamy Spinach Artichoke Chicken Skillet (Printable Version)
Tender chicken in a rich, garlicky cream sauce with spinach and artichokes. An elegant one-pan dinner ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 3 cups fresh baby spinach
06 - 1 cup marinated artichoke hearts, drained and quartered
07 - 1 small yellow onion, finely diced
08 - 3 cloves garlic, minced
→ Sauce
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 crushed red pepper flakes
→ Garnish
14 - 2 tablespoons chopped fresh parsley
# Method:
01 - Season chicken breasts generously on both sides with kosher salt and freshly ground black pepper, ensuring even coverage for maximum flavor penetration.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add diced onion to the skillet and cook for 2-3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add fresh baby spinach and sauté until just wilted, about 1 minute. Stir in quartered artichoke hearts, distributing evenly throughout the skillet.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add heavy cream, grated Parmesan cheese, Dijon mustard, and crushed red pepper flakes. Stir thoroughly to combine and bring to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and simmer for 6-8 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and sauce has slightly thickened.
07 - Remove from heat and sprinkle generously with chopped fresh parsley before serving.
# Chef's Tips:
01 -
- It creates an incredibly velvety sauce in minutes without any fancy techniques.
- You get that restaurant quality flavor right in your own home without breaking the bank.
02 -
- Watch the cream carefully so it does not come to a rolling boil and separate.
- Scraping the bottom of the pan with your wooden spoon releases the best flavor.
03 -
- Let the chicken rest for a few minutes before adding it back to the sauce to keep it tender.
- Grating your own Parmesan is the secret to a smooth sauce without grainy texture.