Creamy Spinach Artichoke Chicken (Printable)

One-pan chicken cooked with creamy sauce, spinach, and artichoke hearts for a comforting meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 (about 3.2 oz)
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

14 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

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 from skillet and set aside.
03 - Reduce heat to medium, add butter to the same skillet and melt. Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Add heavy cream, chicken broth, Parmesan cheese, Dijon mustard, and Italian herbs to the skillet. Simmer while stirring frequently for 2-3 minutes until slightly thickened.
05 - Incorporate spinach and artichoke hearts into the sauce. Cook for 2-3 minutes until spinach is wilted.
06 - Nestle chicken breasts into the sauce. Spoon sauce over them, reduce heat to low, cover, and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F.
07 - Sprinkle with fresh parsley if desired and serve immediately.

# Tips from dashanddishes:

01 -
  • It comes together in under 40 minutes with minimal cleanup because everything lives in one skillet.
  • The sauce is naturally creamy and rich without feeling heavy, and it actually tastes better when you use real Parmesan instead of the pre-shredded stuff.
  • You can scale it up or down depending on who's eating, and it adapts beautifully to whatever vegetables you have hanging around your crisper drawer.
02 -
  • Don't skip drying the chicken breasts, because even a little moisture will cause them to steam instead of sear, and steamed chicken tastes boring compared to seared chicken.
  • If your sauce looks too thick, stir in a splash of broth to loosen it, and if it's too thin, let it simmer uncovered for another minute or two to reduce, because the consistency matters as much as the flavor.
  • Check that the chicken has actually reached 165°F with a meat thermometer, because undercooked chicken is dangerous and overcooked chicken is dry and stringy.
03 -
  • Brown the chicken properly before anything else, because a good sear on the outside means better texture and more interesting flavor in every bite.
  • Use freshly grated Parmesan instead of the pre-shredded kind, because it melts smoother and tastes brighter and cleaner in the finished sauce.
  • Taste the sauce before adding the chicken back in and adjust the seasoning then, because the chicken and vegetables will absorb flavors as they cook together.

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