Description
A creamy and flavorful one-pan dish combining tender chicken breasts with a rich spinach and artichoke sauce.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken breasts on both sides until golden and cooked through, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute.
- Add heavy cream and chicken broth; bring to a simmer.
- Stir in cream cheese, Parmesan, and mozzarella cheese until melted and smooth.
- Add artichokes and spinach; cook until spinach is wilted.
- Return chicken to the skillet, spoon sauce over chicken, and simmer for 3-5 minutes.
- Serve hot, garnished with extra Parmesan or red pepper flakes if desired.
Notes
- Use thawed frozen spinach if fresh isn’t available—just squeeze out excess water.
- Can be served over rice, pasta, or with crusty bread.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg