Description
A quick, one-pan weeknight dinner featuring seared chicken breasts in a rich, creamy sauce with spinach, artichoke hearts, and mozzarella cheese.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 cup heavy cream (240ml)
- 1 can (14 oz / 397g) artichoke hearts, drained and chopped
- 4 cups fresh spinach (about 120g)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Pound chicken breasts to an even ½-inch thickness and season both sides with salt, pepper, and a pinch of Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove to a plate.
- Reduce heat to medium. Sauté diced onion for 2-3 minutes until translucent, then add garlic and red pepper flakes, cooking for 1 minute.
- Pour in heavy cream, scraping up browned bits from the pan. Add artichoke hearts and Italian seasoning; simmer for 1-2 minutes.
- Return chicken to the skillet, nestling it into the sauce. Top with fresh spinach, cover, and simmer for 3-4 minutes until spinach wilts and chicken is cooked through.
- Remove lid, sprinkle mozzarella over the top, cover again for 1 minute until cheese is melted and bubbly.
Notes
Pound chicken to even thickness for uniform cooking. If using frozen spinach, squeeze out all excess water to prevent a runny sauce. Do not overcook chicken to avoid dryness. Sauce can be thinned with pasta water or broth if too thick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: chicken skillet, creamy spinach artichoke, 20 minute meals, one pan dinner, weeknight dinner, easy chicken recipe