One-Pan Spinach Artichoke Chicken with Sundried Tomatoes
Tender chicken breasts nestle in a rich, creamy sauce packed with baby spinach, artichoke hearts, and tangy sundried tomatoes. The cream cheese base creates an indulgent coating while Parmesan adds sharp, nutty depth. This restaurant-quality dish comes together in a single skillet, making it perfect for busy weeknight dinners when you want something special without the fuss. The combination of Mediterranean flavors transforms simple chicken into an elegant meal that pairs beautifully with pasta, rice, or crusty bread to soak up every bit of the luscious sauce.
Ingredients
- 1 tablespoon oil
- 4 chicken breasts, 6 ounce skinless and boneless, pounded thin
- salt and pepper, to taste
- 2 cloves garlic, chopped
- ¼ teaspoon red pepper flakes(optional)
- 1 cup chicken broth or chicken stock
- 1 package reduced fat cream cheese, 8 ounce, room temperature and cut into cubes
- 4 cups baby spinach
- 1 can artichoke hearts, 14 ounce, quartered
- ¼ cup parmigiano reggiano parmesan cheese, grated
- ¼ cup sun dried tomatoes, sliced
Instructions
- 1
Heat oil in pan over medium-high heat
- 2
Season chicken with salt and pepper
- 3
Cook chicken until lightly golden brown on both sides and cooked through, about 5 minutes per side
- 4
Set chicken aside
- 5
Add garlic and red pepper flakes to pan and saute until fragrant, about a minute
- 6
Add broth and deglaze the pan
- 7
Reduce heat to medium
- 8
Add cream cheese and cook, stirring, until melted, about 2-4 minutes
- 9
Add spinach, artichokes, parmesan and sundried tomatoes
- 10
Cook until spinach has wilted
- 11
Return chicken to pan
Tips
Pound chicken to even thickness for uniform cooking and faster preparation.
Let cream cheese come to room temperature before adding to prevent lumps in the sauce.
Reserve some pasta water if serving over noodles to thin the sauce if needed.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently to prevent sauce separation.
Can prep chicken and chop vegetables up to 1 day ahead. Cook sauce fresh for best texture.
Serve immediately over pasta, rice, or with crusty bread. Garnish with fresh herbs if desired.
Common Mistakes
Keep heat at medium when adding cream cheese to avoid curdling
Don't overcook chicken to avoid dryness
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 1 cup thawed and drained frozen spinach. Squeeze out excess water before adding to prevent watery sauce.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently over low heat, adding a splash of broth if sauce seems thick.
Can I freeze this dish?
Not recommended as cream cheese sauces separate when frozen and thawed, creating an unpleasant texture.