One Pan Creamy Spinach Artichoke Chicken
This One Pan Creamy Spinach Artichoke Chicken dish is a comforting and flavorful meal that combines tender chicken breasts with a creamy artichoke and spinach sauce. Perfect for busy weeknights, this recipe is easy to prepare and cooks in just one pan, making cleanup a breeze.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 lbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh spinach chopped
- 1 can (14 oz) artichoke hearts drained and chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add the chicken breasts to the skillet and sear for about 6-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
- Pour in the heavy cream, and add the Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Stir well to combine and simmer for 2-3 minutes until the sauce thickens slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat the chicken through.
- Serve the chicken hot, garnished with extra Parmesan if desired.
Notes
Feel free to add other vegetables like mushrooms or bell peppers to the skillet for extra nutrition.
This dish pairs well with rice, pasta, or a fresh side salad for a complete meal.
It can be made ahead and reheated, but for the best texture, enjoy it fresh.