Description
A delicious and easy one-pan meal featuring tender chicken breasts cooked in a creamy spinach and artichoke sauce. Perfect for a wholesome dinner that’s packed with flavor and ready in under 30 minutes.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup heavy cream
4 ounces cream cheese, softened and cut into cubes
1 cup frozen chopped spinach, thawed and drained
1 cup canned artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
Instructions
Season both sides of the chicken breasts with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the heavy cream and cream cheese cubes to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth.
Stir in the drained spinach, chopped artichoke hearts, grated Parmesan cheese, and crushed red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
Simmer for an additional 2-3 minutes to allow the flavors to meld and the chicken to warm through.
Serve the chicken topped with the creamy spinach artichoke sauce immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes