Spinach Artichoke Chicken
Tender chicken breasts simmered in a rich, creamy spinach artichoke sauce with garlic and Parmesan. A one-pan comfort dinner inspired by classic spinach artichoke dip flavors.
Equipment
- Large 12-inch skillet
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
Chicken
- 4 boneless skinless chicken breasts pound to even thickness if thick
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
Spinach Artichoke Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can artichoke hearts, drained and chopped about 14 oz
- 2 cups fresh spinach, chopped
- 1/2 tsp Italian seasoning
- 1 pinch red pepper flakes optional
Instructions
- Pat the chicken breasts dry with paper towels. If thick, pound to an even thickness for consistent cooking. Season both sides evenly with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Once hot, add chicken in a single layer. Sear for 4 to 5 minutes per side until golden brown. Do not move the chicken too soon, as this helps develop a flavorful crust.
- Remove chicken from skillet and set aside. Lower heat slightly and add minced garlic to the same pan. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in chicken broth and scrape up the browned bits from the bottom of the pan using a wooden spoon. Simmer for 2 to 3 minutes to slightly reduce and intensify flavor.
- Reduce heat to low. Stir in heavy cream and cream cheese. Whisk continuously until the cream cheese fully melts and the sauce becomes smooth and creamy.
- Add Parmesan, mozzarella, and Italian seasoning. Stir until cheeses melt completely and sauce thickens slightly.
- Stir in chopped artichoke hearts and spinach. Cook for 2 to 3 minutes until spinach wilts and integrates into the sauce.
- Return the seared chicken to the skillet. Spoon the creamy spinach artichoke sauce over each piece so they are well coated.
- Cover and simmer on low heat for 8 to 10 minutes, or until the internal temperature reaches 165°F. Avoid boiling to keep the sauce smooth.
- Let the dish rest for 3 to 5 minutes before serving. Garnish with fresh parsley and serve over rice, pasta, or vegetables.
Notes
For a baked version, transfer everything to a casserole dish, top with extra mozzarella, and bake at 375°F until bubbly and lightly golden. For a crockpot version, cook chicken and sauce base on low for 4 to 6 hours, adding spinach and cheese in the final 30 minutes.