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–+ servings
Declan Voss

Creamy Spinach and Artichoke Chicken Skillet

4.90 from 48 votes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 495
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts halved horizontally into 4 cutlets
  • 1 tbsp extra virgin olive oil for searing
  • 2 tbsp unsalted European butter divided
  • 14 oz canned quartered artichoke hearts in water drained and patted dry
  • 4 cups fresh baby spinach packed
  • 4 fresh garlic cloves finely minced
  • 4 oz cream cheese softened at room temperature
  • 3/4 cup heavy whipping cream at room temperature
  • 1/2 cup low-sodium chicken bone broth pure halal bone broth for pan deglaze
  • 1/2 cup freshly grated Parmigiano-Reggiano finely microplaned
  • 1/2 cup shredded part-skim mozzarella cheese for velvety melted stretch
  • 1 tsp Italian herb seasoning dried oregano, basil, thyme
  • 1/4 tsp crushed red pepper flakes optional for gentle heat
  • 1 tbsp fresh lemon juice to brighten rich cream sauce
  • 1 tsp fine sea salt divided, plus more to taste
  • 1/2 tsp freshly cracked black pepper to taste

Method
 

  1. Season & Sear Chicken: Pat chicken cutlets dry with paper towels. Season both sides with 1/2 tsp sea salt, black pepper, and Italian herb seasoning. Heat olive oil and 1 tablespoon butter in a large 12-inch heavy skillet over medium-high heat. Sear cutlets for 4 to 5 minutes per side until golden brown and cooked to 165°F. Transfer chicken to a clean plate.
  2. Sauté Aromatics & Artichokes: In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add minced garlic and drained artichoke hearts. Sauté for 2 minutes until garlic is fragrant and artichoke edges turn lightly golden.
  3. Deglaze & Build Sauce: Pour in 1/2 cup chicken bone broth, scraping up flavorful browned fond from the bottom of the pan. Whisk in softened cream cheese and heavy whipping cream until completely smooth and emulsified. Bring to a gentle simmer.
  4. Melt Cheeses & Wilt Spinach: Lower heat to medium-low. Whisk in grated Parmigiano-Reggiano and shredded mozzarella until melted and velvety. Add fresh baby spinach in generous handfuls, gently tossing for 2 minutes until wilted into the sauce. Stir in fresh lemon juice and red pepper flakes.
  5. Simmer to Finish: Return seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the bubbling spinach artichoke cream sauce generously over the chicken. Simmer on low for 2 to 3 minutes until hot throughout.
  6. Garnish & Serve: Remove from heat. Garnish with freshly cracked black pepper and chopped fresh parsley. Serve immediately while warm and bubbly alongside garlic bread or steamed rice!

Nutrition

Serving: 1gCalories: 495kcalCarbohydrates: 8gProtein: 42gFat: 33gSaturated Fat: 17gCholesterol: 165mgSodium: 640mgPotassium: 680mgFiber: 3gSugar: 3gVitamin A: 3200IUVitamin C: 18mgCalcium: 290mgIron: 2.8mg

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