Creamy Spinach & Artichoke Chicken Skillet
All the indulgent flavor of classic spinach-artichoke dip meets juicy pan-seared chicken in this one-skillet wonder. With a velvety garlic-Parmesan sauce and fresh basil on top, it’s a dinner that feels decadent — without the fuss.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
Ingredients
8 (4-oz) chicken cutlets
½ tsp ground pepper (plus more for garnish)
4 tbsp extra-virgin olive oil, divided
4 shallots, chopped (about 1 cup)
8 garlic cloves, finely chopped (about 2 tbsp)
4 tbsp all-purpose flour
½ cup dry white wine
1 cup unsalted chicken broth
12 cups spinach, chopped
2 cups canned quartered artichoke hearts, rinsed and chopped
1 cup heavy cream
½ cup cream cheese, cubed and softened
½ tsp crushed red pepper (optional)
¼ tsp salt
½ cup grated Parmesan cheese
4 tbsp chopped fresh basil
Instructions
Season and sear chicken: Sprinkle chicken with pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken in batches until golden and cooked through, about 4 minutes per side. Transfer to a plate.
Sauté aromatics: In the same skillet, add remaining olive oil. Add shallots and garlic; cook 2–3 minutes until soft. Stir in flour and cook 1 minute.
Deglaze & build sauce: Pour in wine and broth, scraping up any browned bits. Simmer 2 minutes.
Add greens & cream: Stir in spinach and artichokes. Once wilted, add heavy cream, cream cheese, crushed red pepper, salt, and Parmesan. Simmer until smooth and creamy.
Return chicken to skillet: Nestle chicken into sauce and cook for 2–3 minutes more until warmed through.
Serve hot, garnished with fresh basil and extra pepper.
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g