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Ultra close-up macro of bubbling creamy spinach artichoke chicken in a cast iron skillet
Roberto Tighe

Creamy Spinach Artichoke Chicken Skillet

Tender golden-seared chicken cutlets simmered in a velvety garlic parmesan cream sauce loaded with fresh baby spinach and marinated artichoke hearts, topped with gooey melted mozzarella. An easy, restaurant-quality 25-minute one-skillet fall dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food, Italian
Calories: 465
Ingredients Method Nutrition

Ingredients
  

Chicken & Seasoning
  • 1.5 lbs boneless skinless chicken breasts halved into cutlets
  • 2 tablespoon extra virgin olive oil divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt and black pepper to taste
Creamy Garlic Sauce & Vegetables
  • 4 cloves fresh garlic minced
  • 1 cup marinated artichoke hearts quartered
  • 3 cups fresh baby spinach packed
  • 4 oz cream cheese softened
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup parmesan cheese grated
  • ½ cup mozzarella cheese for melting
  • ¼ teaspoon red pepper flakes optional

Method
 

Preparation & Cooking Steps
  1. Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, kosher salt, and cracked black pepper.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 12-inch heavy skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until deeply golden brown and cooked through (165°F / 74°C). Transfer to a warm plate.
  3. Lower heat to medium and add remaining 1 tablespoon olive oil. Sauté minced garlic for 30-45 seconds until fragrant, scraping up browned bits from the skillet bottom.
  4. Pour in chicken broth, heavy cream, and softened cubed cream cheese. Whisk constantly over gentle heat until smooth and velvety.
  5. Stir in grated parmesan cheese until melted. Add the quartered artichoke hearts and fresh baby spinach. Simmer for 2 minutes until spinach is wilted and tender.
  6. Return chicken cutlets and resting juices to the skillet, spooning sauce over each piece. Top with shredded mozzarella cheese, cover skillet with a lid for 2 minutes until melted and bubbling. Garnish with red pepper flakes and serve warm.

Nutrition

Serving: 1gCalories: 465kcalCarbohydrates: 7gProtein: 42gFat: 30gSaturated Fat: 14gCholesterol: 145mgSodium: 620mgPotassium: 680mgFiber: 3gSugar: 2gVitamin A: 2850IUVitamin C: 16mgCalcium: 280mgIron: 2.4mg

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