Creamy Spinach Artichoke Chicken (One Pan, 30 Minutes!)
This creamy spinach artichoke chicken is a one-pan dinner packed with juicy chicken, fresh spinach, and cheesy artichoke sauce—ready in 30 minutes!
Ingredients
- 4 (6-ounce) chicken breasts , boneless, skinless (about 1 ½ pounds)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons dried ground basil
- 1 ½ tablespoons olive oil
- 2 tablespoons butter
- 3 teaspoons garlic, minced
- 1 tablespoon all-purpose flour, or cornstarch/tapioca
- 3 cups fresh spinach, rinsed, drained, and chopped
- 1 can (14-ounce) artichoke quarters, drained and chopped
- 1 ¼ cups milk
- ¾ cup chicken broth
- 4 ounces cream cheese, softened well
- Red pepper chili flakes, optional
- Parsley or fresh basil, for serving
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and dried basil.
- Heat olive oil in a large skillet over medium-high. Sear the chicken for 5–6 minutes on each side, until golden and cooked through (165°F). Transfer to a plate and cover to keep warm.
- In the same skillet, melt butter over medium. Add garlic and flour, stirring for 30 seconds.
- Pour in milk and chicken broth, scraping up any browned bits from the pan. Stir in softened cream cheese until melted and smooth. Let simmer gently until slightly thickened.
- Stir in chopped spinach, artichokes, and remaining salt and basil. Cook until spinach is wilted and everything is heated through.
- Nestle the chicken breasts back into the sauce. Let it simmer gently for 2–3 minutes so the flavors meld.
- Sprinkle with chili flakes and fresh herbs if desired.
Notes
You can also use 2 large chicken breasts and cut then in half lengthwise.
Nutrition
Calories: 546kcalCarbohydrates: 15gProtein: 56gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 198mgSodium: 1826mgPotassium: 1358mgFiber: 4gSugar: 6gVitamin A: 2868IUVitamin C: 17mgCalcium: 190mgIron: 2mg
Tried this recipe?Let us know how it was!