Creamy Spinach Artichoke Chicken (Printable)
Tender chicken simmered in creamy sauce with spinach and artichokes for a comforting meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 (about 3.2 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)
# How-To Steps:
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 cook 4-5 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium and 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 Italian herbs. Simmer for 2-3 minutes, stirring frequently, until sauce thickens slightly.
05 - Incorporate spinach and artichoke hearts into the sauce. Cook for 2-3 minutes until spinach wilts.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over chicken. Lower heat to low, cover, and simmer for 8-10 minutes until chicken reaches 165°F internal temperature.
07 - Optionally, sprinkle with chopped fresh parsley. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day on it.
- One pan means less cleanup, which somehow makes the food taste even better.
- The sauce is silky and luxurious without being heavy or fussy.
02 -
- Don't skip patting the chicken dry—wet chicken steams instead of sears, and steam is the difference between restaurant-quality and disappointing.
- The sauce will thicken more as it cools, so if it looks a little thin while you're cooking, that's actually perfect.
03 -
- If your sauce breaks or looks separated, whisk in a tablespoon of cold cream away from heat and it'll come back together smoothly.
- Make the sauce first and taste it before adding the chicken back in—this is your only real chance to adjust seasoning without fishing chicken out of a sauce.