Skillet Spinach Artichoke Chicken | lecremedelacrumb.com
Print

Skillet Spinach Artichoke Chicken

Simple ingredients give this tasty skillet spinach artichoke chicken a ton of flavor and get dinner on the table in just 30 minutes!
Course Main Course
Cuisine American
Keyword Artichoke, Chicken, spinach
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs (at least one per person)
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 15-ounce can artichoke hearts, quartered (drained, about 1 cup of artichoke hearts)
  • 2 cups packed baby spinach leaves
  • 2 teaspoons minced garlic
  • 1/2 cup chicken broth or vegetable broth
  • 1/3 cup heavy cream (see note)
  • 1/4 cup shaved or finely shredded parmesan cheese
  • freshly cracked black pepper for topping (optional)

Instructions

  • Season chicken with salt and pepper on both sides. Toss in the flour to coat (you might not end up using all of the flour, that's okay - just discard any excess).
  • Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
  • Melt butter in the pan. Add artichokes, garlic, and spinach to pan. Saute over medium heat 3-4 minutes until spinach is wilted and artichokes begin to brown on the edges.
  • Add chicken broth to pan and stir for 3-5 minutes until liquid is reduced by half. Stir in heavy cream and salt and pepper to taste.
  • Transfer chicken back to pan and toss to coat in the sauce. Sprinkle with parmesan cheese and allow to melt for a minute or so. Garnish with fresh cracked black pepper and serve hot.

Notes

You can sub another milk, such as Half and Half for the heavy cream for a lighter version - note that the sauce will be slightly less rich and not quite as thick if you don't use heavy cream but still very delicious.