One Skillet Creamy Spinach Artichoke Chicken Recipe
This One Skillet Creamy Spinach Artichoke Chicken is a quick and delicious meal perfect for weeknight dinners. Tender chicken breasts are seared to perfection, then simmered in a creamy sauce made with parmesan, cream cheese, garlic, white wine, and artichokes, finished with fresh baby spinach for a nutritious touch. All cooked in a single skillet for easy cleanup and full flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 2 tsp olive oil
Sauce & Vegetables
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1 tsp cornstarch
- 2 oz cream cheese (Neufchatel cheese recommended)
- 1 cup canned artichoke heart quarters, drained
- 3 cups baby spinach
Instructions
- Prep the Chicken: Cut each chicken breast in half crosswise to create two cutlets per breast. Season both sides with sea salt and freshly cracked black pepper.
- Sear the Chicken: Heat the olive oil in a large nonstick or cast iron skillet over medium heat. Add the chicken cutlets and sear them for 3-4 minutes per side until they develop a light golden brown color. Remove the chicken from the skillet and place on a plate, covering it to keep warm.
- Sauté Garlic and Simmer Wine & Broth: Reduce the heat to low and add minced garlic to the skillet. Cook for about 30 seconds, stirring frequently to prevent burning. Pour in the dry white wine and low sodium chicken broth, then allow the mixture to simmer gently for approximately 5 minutes to reduce slightly and develop flavor.
- Make the Creamy Sauce: In a small bowl, combine the freshly grated parmesan cheese with the cornstarch. Add this mixture along with the cream cheese to the skillet. Whisk continuously to blend the cheese into the sauce until smooth. Stir in the drained artichoke heart quarters and baby spinach, mixing everything together.
- Finish Cooking Chicken in Sauce: Return the seared chicken cutlets back to the skillet. Cover the skillet and cook over low heat for 5-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is fully cooked and infused with the creamy sauce flavors.
Notes
- Neufchatel cheese is a lower-fat alternative to cream cheese and works well for the creamy texture.
- Use a meat thermometer to accurately check the chicken’s doneness for safe consumption.
- If you prefer, substitute dry white wine with additional chicken broth or a splash of lemon juice for a different flavor profile.
- For a thicker sauce, allow it to simmer a bit longer before adding the chicken back in.
- This dish pairs nicely with steamed rice, pasta, or crusty bread to soak up the delicious sauce.
