Spinach Artichoke Chicken Skillet
This Spinach Artichoke Chicken Skillet is a delicious and creamy one-pan dish that combines tender chicken breasts with a savory spinach and artichoke mixture. It's easy to prepare and packed with flavor, perfect for a quick weeknight dinner.
Equipment
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cups fresh spinach about 4 oz
- 1 cup canned artichoke hearts drained and chopped
- 1 cup cream cheese softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
- ½ cup shredded mozzarella cheese for topping
Instructions
- Start by cutting the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side or until cooked through and golden brown. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the fresh spinach. Cook until wilted, about 2-3 minutes.
- Stir in the chopped artichoke hearts, cream cheese, sour cream, grated Parmesan cheese, garlic powder, and onion powder. Mix until the cream cheese is fully melted and the ingredients are well combined. Season with additional salt and pepper to taste.
- Return the cooked chicken to the skillet, nestling it into the spinach-artichoke mixture. Sprinkle the shredded mozzarella cheese on top.
- Cover the skillet and cook for an additional 5-7 minutes until the cheese is melted and bubbly.
- Serve hot, optionally with a side of rice or pasta for a heartier meal.
Notes
You can serve this dish with a side of rice or pasta for a heartier meal.
Feel free to add herbs like thyme or basil for extra flavor.
For a lighter version, you can use Greek yogurt instead of sour cream.