Spinach Artichoke Chicken Skillet
This Spinach Artichoke Chicken Skillet is a creamy, flavorful dish that combines tender chicken with spinach, artichokes, and a gooey cheese blend. Perfect for a weeknight dinner, this one-pan dish is quick to prepare and sure to please the whole family.
Equipment
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup frozen spinach thawed and drained
- 1 cup canned artichoke hearts drained and chopped
- ½ cup cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 teaspoon olive oil
- to taste none salt and pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink in the center, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Lower the heat and add the cream cheese, stirring until melted and creamy.
- Gradually pour in the chicken broth while stirring. Once combined, add the drained spinach and chopped artichoke hearts to the skillet.
- Stir in the mozzarella and Parmesan cheeses, allowing them to melt into the sauce. If desired, add red pepper flakes for some heat.
- Return the cooked chicken to the skillet, mixing it into the creamy sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Taste and adjust seasoning if necessary before serving hot.
Notes
This dish pairs well with rice, quinoa, or pasta if you want a heartier meal.
Feel free to add extra vegetables, such as sun-dried tomatoes or bell peppers, for added flavor and nutrition.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.