Print

Creamy Spinach Artichoke Chicken Skillet

Close-up of seared chicken pieces swimming in a rich, creamy sauce with spinach and artichoke hearts: Creamy Spinach Artichoke Chicken Skillet.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, one-pan chicken dinner featuring a creamy garlic sauce, spinach, and artichoke hearts. It cooks quickly for a satisfying weeknight meal.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 ounces) artichoke hearts, drained and roughly chopped
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

  1. Season the chicken pieces with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cheese melts and the sauce is smooth.
  6. Stir in the squeezed spinach and chopped artichoke hearts. Let the sauce heat through for 2 minutes.
  7. Stir in the Parmesan cheese until fully incorporated into the sauce.
  8. Return the cooked chicken to the skillet. Stir to coat the chicken completely in the sauce. Heat until everything is warmed through, about 2 minutes.
  9. Garnish with fresh parsley before serving.

Notes

  • For a lower-carb option, serve this skillet meal over cauliflower rice instead of rice or pasta.
  • If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the chicken back in.
  • Use frozen spinach; thaw it completely and press out as much liquid as possible using paper towels or a clean kitchen cloth.

Nutrition

Find it online: https://savorandpin.com/creamy-spinach-artichoke-chicken-skillet/