Skillet Spinach Artichoke Chicken

4.95 from 20 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

4 boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs (at least one per person)
¼ 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
½ cup chicken broth or vegetable broth
⅓ cup heavy cream (see note)
¼ 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.

Nutrition