Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, Main Course
Keyword: creamy spinach and artichoke chicken, spinach and artichoke chicken
Author: Alyssa Rivers
4boneless skinless chicken breaststhinly sliced
Creamy Spinach Artichoke Sauce:
2garlic cloves minced
1cupheavy cream or half and half
1/2cupgrated parmesan cheese
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
To make the sauce:
Add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.