Print

Creamy Spinach Artichoke Chicken Skillet

Close-up of tender chicken pieces smothered in a rich, creamy spinach artichoke sauce in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, comforting main course featuring chicken breasts cooked in a single skillet with spinach, artichoke hearts, and a creamy sauce.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 8 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped

Instructions

  1. Season the chicken pieces with salt, pepper, garlic powder, and oregano.
  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 bring it to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Stir in the cream cheese cubes until they melt and the sauce is smooth.
  6. Whisk in the heavy cream and Parmesan cheese until the sauce thickens slightly.
  7. Stir in the squeezed dry spinach and the chopped artichoke hearts. Cook for 2 minutes, allowing the vegetables to heat through.
  8. Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce.
  9. Cook for 2-3 minutes until the chicken is fully heated through. Serve immediately.

Notes

  • Squeeze as much water as possible from the thawed spinach to prevent the sauce from becoming watery.
  • If you prefer a tangier sauce, substitute half of the heavy cream with half-and-half.
  • Serve this dish over rice, pasta, or with crusty bread to soak up the extra sauce.

Nutrition

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