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Juicy One Pan Creamy Spinach Artichoke Chicken

A succulent chicken dish simmered in a creamy sauce enriched with spinach and artichoke hearts, all cooked in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Ensure all ingredients are Halal-certified.
  • 2 cups fresh spinach, roughly chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup heavy cream Use coconut cream for a dairy-free option.
  • 4 cloves garlic, minced
  • 1 cup grated mozzarella cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Season each side of the chicken breasts with salt, pepper, and Italian seasoning.
Cooking
  1. In a large skillet over medium heat, heat the olive oil. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the minced garlic. Sauté for 1-2 minutes until fragrant, then stir in the cream cheese and heavy cream until fully combined.
  3. Toss in the fresh spinach and artichoke hearts, stirring until the spinach wilts and everything is well blended.
  4. Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for another 3-5 minutes to meld the flavors together.
  5. Sprinkle the grated mozzarella on top and allow it to melt, creating a luscious, gooey finish.
  6. Plate the chicken, and drizzle any remaining sauce over it. It pairs fabulously with pasta, rice, or even a fresh side salad.

Notes

Substitutions: If you can't find fresh spinach, frozen is a great option. Just make sure to squeeze out any excess liquid. Timing: Pay attention while searing—overcooked chicken can lose its juiciness. A meat thermometer comes in handy—it should read 165°F in the thickest part. Avoid rushing the sauce process; letting the cream cheese meld with the cream is crucial for a smooth sauce.