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Creamy Spinach Artichoke Chicken - Comforting, Weeknight-Friendly Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon Italian seasoning (or dried basil + oregano)
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1/2 cup low-sodium chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
  • 6 ounces baby spinach (or 1 cup frozen spinach, thawed and well squeezed)
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken. Sprinkle chicken breasts with salt, pepper, and garlic powder on both sides. Let sit while you prep the aromatics.
  2. Sear for flavor. Heat olive oil in a large skillet over medium-high. Add the chicken and sear 4–5 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
  3. Sauté the aromatics. Reduce heat to medium. Add butter to the same pan. Stir in onion and cook 3–4 minutes until soft. Add garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
  4. Deglaze. Pour in chicken broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
  5. Build the creamy base. Add cream cheese and stir until melted and smooth. Pour in heavy cream and whisk to combine. Bring to a gentle simmer.
  6. Add the greens and tang. Stir in Parmesan, artichokes, and spinach. Cook 2–3 minutes until the spinach wilts and the sauce thickens. Squeeze in lemon juice and taste; season with more salt and pepper as needed.
  7. Finish the chicken. Nestle the seared chicken and any juices back into the sauce. Cover and simmer on low 6–8 minutes, or until the chicken reaches 165°F in the thickest part.
  8. Rest and serve. Let the chicken rest 3 minutes off heat. Garnish with parsley. Serve with pasta, rice, or crusty bread to soak up the sauce.