Creamy Spinach Artichoke Chicken (Printable Version)
Tender chicken simmered in creamy spinach and artichoke sauce for a cozy dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 3 cups fresh spinach, roughly chopped (about 3 oz)
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
14 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, Parmesan cheese, Dijon mustard, and dried Italian herbs. Simmer for 2 to 3 minutes, stirring frequently, until sauce slightly thickens.
05 - Incorporate spinach and artichoke hearts into the sauce. Cook for 2 to 3 minutes until spinach wilts.
06 - Nestle the seared chicken breasts back into the skillet, spoon sauce over them. Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until internal temperature reaches 165°F.
07 - Sprinkle with fresh parsley if desired. Serve immediately.
# Chef's Tips:
01 -
- The entire meal cooks in one skillet, meaning cleanup is practically nothing and you can actually enjoy dinner instead of scrubbing pans.
- Spinach and artichokes do something magical here—they soften the richness of the cream and make you feel less guilty about indulging.
- It's naturally gluten-free and low-carb, so you can serve it confidently to people with different eating styles without making a separate meal.
02 -
- If your cream sauce breaks or looks separated, you've cooked it too hot or added cold ingredients to hot cream; keep the heat at medium or below and warm everything gradually.
- Don't skip patting the chicken dry—I learned this the hard way with rubbery, pale chicken that never browned properly, and it made the whole dish feel rushed and amateur.
- The chicken carries over while resting in the residual heat, so pulling it out at 165°F prevents it from overcooking by the time you're eating it five minutes later.
03 -
- A meat thermometer is genuinely not optional here—it's the difference between overcooked, rubbery chicken and chicken that's juicy on the inside with a golden exterior.
- Don't be afraid of the cream sauce; it only breaks if you're impatient with heat or you're using something that's been sitting in the cold while everything else is hot.