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+ servings
One skillet spinach artichoke chicken
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5 from 5 votes

Easy Creamy Spinach Artichoke Chicken Breasts

Things don't get much tastier than these one-pan spinach artichoke chicken breasts! A super luxurious creamy sauce smothers perfectly cooked chicken breasts, and you get a heap of veggies in there too!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Anytime
Keyword: artichoke chicken, instant pot chicken breasts, skillet chicken, spinach artichoike chicken
Servings: 4 serves
Calories: 584kcal

Ingredients

  • 1 lb (500g) boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup cream cheese
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 3 cloves fresh garlic crushed
  • ½ teaspoon ground nutmeg
  • 2 cups fresh baby spinach
  • 1 ½ cups marinated artichoke hearts drained
  • juice from half a medium-sized lemon
  • freshly grated parmesan cheese for serving

Instructions

  • Season the chicken breasts on both sides with salt and pepper.
    1 lb (500g) boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
  • Heat the olive oil in a large skillet over medium-high heat.
    2 tablespoons olive oil
  • Add the chicken and cook for 6-8 minutes on each side. Remove the chicken and set it aside on a plate until needed.
  • Reduce the heat to medium-low and stir in the cream cheese, chicken broth, heavy cream, fresh garlic, and nutmeg. Stir until it forms a creamy sauce.
    1 cup cream cheese, ½ cup chicken broth, ½ cup heavy cream, 3 cloves fresh garlic, ½ teaspoon ground nutmeg
  • Stir in the spinach and marinated artichokes and spinach into the skillet with the cream sauce and cook until the spinach wilts.
    2 cups fresh baby spinach, 1 ½ cups marinated artichoke hearts
  • Add the chicken back into the skillet with the creamy artichoke sauce and cook for 3 more minutes. Squeeze the lemon juice into the sauce, give it a quick stir, sprinkle with parmesan cheese, and serve.
    freshly grated parmesan cheese, juice from half a medium-sized lemon

Notes

Optional Add-Ins:
This is a very versatile dish and can be changed up depending on what you have that needs to be used up. Try adding some sundried tomatoes (drained), chopped and cooked bacon, or some kale in place of the baby spinach.
Storing Leftovers:
Leftovers can be stored in an airtight container in the fridge for about 3 days. They can be eaten cold, or reheated gently in the microwave or stovetop, although you may have to add some extra water or stock to loosen up the cream sauce.
This dish does not freeze well.

Nutrition

Calories: 584kcal | Carbohydrates: 9g | Protein: 30g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1306mg | Potassium: 625mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3392IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 2mg