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Spinach Artichoke Chicken Skillet Recipe

Spinach Artichoke Chicken Skillet Recipe
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★★★★★

4.9 from 24 reviews

A creamy and flavorful Spinach Artichoke Chicken Skillet featuring tender chicken breasts cooked to perfection and smothered in a rich spinach and artichoke cream sauce, perfect for a quick, satisfying dinner.

Ingredients

Scale

For the Chicken

  • 2 large chicken breasts, sliced in half horizontally
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & black pepper, to taste

For the Spinach Artichoke Mixture

  • 1 cup fresh spinach, chopped
  • ½ cup canned or jarred artichoke hearts, chopped
  • ¼ cup cream cheese
  • 2 tbsp Greek yogurt or sour cream
  • 2 tbsp grated Parmesan cheese
  • 1 garlic clove, minced
  • ¼ tsp crushed red pepper flakes (optional)
  • Salt & pepper, to taste

Instructions

  1. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, paprika, salt, and black pepper on both sides.
  2. Sear the Chicken: Place the chicken in the hot skillet and cook for 3 to 4 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  4. Make the Spinach Artichoke Mixture: Stir in the chopped spinach, artichoke hearts, cream cheese, Greek yogurt (or sour cream), grated Parmesan cheese, crushed red pepper flakes if using, salt, and pepper. Cook, stirring frequently, until the mixture is creamy and thoroughly heated through.
  5. Combine and Finish Cooking: Return the chicken breasts to the skillet, nestling them into the creamy spinach-artichoke mixture. Cook for an additional 2 to 3 minutes until the chicken is fully cooked through and heated.
  6. Serve: Serve the chicken immediately, spooning plenty of the creamy spinach artichoke sauce over the top for a rich, delicious meal.

Notes

  • Use thick chicken breasts for best results; slicing in half horizontally helps them cook evenly and quickly.
  • Substitute Greek yogurt with sour cream according to preference or dietary needs.
  • Adjust crushed red pepper flakes to control the heat level or omit for a milder dish.
  • Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: spinach artichoke chicken, creamy chicken skillet, low carb dinner, quick chicken recipe, one pan chicken meal

Find it online: https://maicook.com/spinach-artichoke-chicken-skillet-recipe/