Creamy Spinach Artichoke Chicken (Printable)

One-pan chicken cooked in a silky sauce with spinach and artichoke hearts for a cozy dinner.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 3 cups fresh spinach, roughly chopped
06 - 1 can (14 oz) artichoke hearts, drained and quartered

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
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 dried Italian herbs

→ Garnish (optional)

14 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, Parmesan cheese, Dijon mustard, and Italian herbs. Simmer for 2-3 minutes, stirring frequently, until slightly thickened.
05 - Incorporate spinach and artichoke hearts into the sauce. Cook for 2-3 minutes until spinach is wilted.
06 - Return chicken to skillet, nestling it into the sauce. Spoon sauce over chicken. Reduce heat to low, cover, and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F.
07 - Optionally garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • One pan means one pan to wash, and honestly that alone makes weeknight cooking feel possible.
  • It tastes like you've been standing over this dish for hours when you've really just spent forty minutes total.
  • The sauce clings to everything in the most satisfying way, making even simple sides feel special.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown properly and the whole dish suffers for it.
  • The sauce thickens as it cools, so if it seems thin while cooking, give it another minute; you'll be amazed at the transformation.
03 -
  • Buy a meat thermometer if you don't have one—checking that internal temperature takes the guesswork out of doneness and means you'll never serve overcooked chicken again.
  • Make the sauce first, then add chicken last if you're worried about timing; it keeps everything warm and prevents anyone from having to wait.

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