Description
Tender chicken breasts smothered in a luscious creamy sauce loaded with spinach, artichoke hearts, and three kinds of cheese. This restaurant-quality dinner comes together in just 30 minutes in one pan!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or butter
For the Creamy Spinach Artichoke Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups fresh baby spinach (or 10 oz frozen, thawed and squeezed dry)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Prep the Chicken: Pat chicken breasts dry with paper towels. If they’re uneven in thickness, use a meat mallet to pound them to an even ¾-inch thickness. Season both sides generously with salt, pepper, and garlic powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Don’t move the chicken around—let it develop that beautiful crust! Transfer chicken to a plate and tent loosely with foil to keep warm.
- Start the Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Build the Creamy Base: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Add heavy cream and bring to a gentle simmer.
- Add the Cheese: Reduce heat to medium-low. Add softened cream cheese in small pieces, whisking until completely melted and smooth. Stir in Parmesan cheese and half of the mozzarella, stirring until the cheese is melted and the sauce is creamy.
- Add Vegetables: Stir in chopped artichoke hearts, Italian seasoning, and red pepper flakes if using. Let simmer for 2-3 minutes. Add fresh spinach and stir until completely wilted (this takes just 1-2 minutes). If using frozen spinach, stir it in and heat through. Season with salt and pepper to taste.
- Combine and Finish: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Sprinkle the remaining mozzarella cheese over the chicken and sauce.
- Melt the Cheese: Cover the skillet with a lid for 2-3 minutes to allow the cheese to melt. Alternatively, if your skillet is oven-safe, you can place it under the broiler for 2-3 minutes to get a golden, bubbly cheese topping (watch it closely!).
- Serve: Garnish with fresh chopped basil or parsley if desired. Serve immediately while hot and creamy, spooning extra sauce over the chicken.
Notes
- Chicken Thickness: Pounding chicken to an even thickness ensures it cooks evenly and stays juicy. Don’t skip this step!
- Cream Cheese Temperature: Make sure your cream cheese is fully softened before adding to prevent lumps in your sauce.
- Sauce Consistency: If your sauce seems too thick, thin it with a splash of chicken broth or milk. If it’s too thin, let it simmer a bit longer uncovered.
- Don’t Overcook: Use a meat thermometer to check doneness. Chicken is safe at 165°F and will be juicy and tender.
- Spinach Options: Fresh spinach adds the best texture, but frozen works great if properly drained—squeeze it in a clean kitchen towel to remove all moisture.
- Wine Substitution: For added sophistication, replace ½ cup of the chicken broth with dry white wine (add it after the garlic and let it reduce by half before adding cream).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 chicken breast with sauce (about 1/4 of recipe)
- Calories: 485
- Sugar: 3g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg