Creamy Spinach Artichoke Chicken (Print Version)

Tender chicken breasts simmered in a luscious garlicky cream sauce with spinach and artichokes.

# 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 (about 3 ounces)
06 - 1 cup marinated artichoke hearts drained and quartered (about 6 ounces)
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 optional

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Season the chicken breasts on both sides with kosher salt and freshly ground black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes on each side until golden brown and nearly cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, reduce heat to medium. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add fresh baby spinach and sauté until just wilted, about 1 minute. Stir in quartered artichoke hearts.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Add heavy cream, grated Parmesan, Dijon mustard, and red pepper flakes. Stir to combine and bring to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer on low for 6 to 8 minutes, or until chicken is cooked through and sauce has slightly thickened.
07 - Sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything happens in one skillet, meaning less cleanup and more flavor from those browned bits
  • The cream sauce comes together faster than you can set the table, yet tastes like it simmered for hours
02 -
  • Resist the urge to crank the heat when simmering the sauce, or the cream may separate
  • Let the chicken rest under foil while making the sauce so it stays juicy
03 -
  • Two tablespoons of cream cheese stirred in at the end makes the sauce velvety
  • Leftovers reheat surprisingly well, though the sauce will thicken in the fridge

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