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Juicy One Pan Creamy Spinach Artichoke Chicken

A creamy and flavorful one-pan chicken dish infused with spinach and artichokes, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped Use fresh for best flavor.
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
  • ½ cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste salt and pepper
  • optional fresh parsley, for garnish

Method
 

Preparation
  1. Season chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Cooking
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  2. Pour in the heavy cream and add the softened cream cheese. Stir until well combined and the cream cheese melts.
  3. Stir in the chopped spinach and artichoke hearts, allowing them to cook in the creamy mixture for about 2-3 minutes.
  4. Return the chicken to the skillet, spooning some of the sauce over the top. Sprinkle the mozzarella cheese on top.
  5. Cover the skillet and let it cook for an additional 5 minutes over low heat until the cheese is melted and everything is heated through.
  6. Garnish with fresh parsley if desired and serve warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet over low heat.