20-Minute Pan-Seared Chicken
Quick weeknight skillet dinner featuring tender chicken breast topped with a warm, cheesy spinach and artichoke sauce. Garlic and sour cream create a tangy, comforting base while mozzarella and Parmesan add richness. The contrast between the lean protein and creamy vegetable topping makes this elegant enough for company yet simple enough for busy weeknights. Perfect for low-carb or Mediterranean-inspired meals.
Ingredients
Instructions
- 1
Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
- 2
Heat skillet with nonstick spray over medium heat. Cook chicken about 4 minutes per side until cooked through.
- 3
Transfer chicken to a plate and cover to keep warm.
- 4
Clean skillet if needed, re-spray, and return to medium heat.
- 5
Add spinach, artichoke hearts, and garlic. Cook and stir until spinach wilts and artichokes heat through, about 2 minutes.
- 6
Reduce heat to medium-low. Stir in sour cream, mozzarella, and Parmesan until hot and combined, about 1 minute.
- 7
Top each chicken breast with the skillet mixture.
Tips
Pound chicken evenly to ensure uniform cooking. Use plastic wrap to prevent splatter and easier cleanup.
Don't skip draining canned artichokes thoroughly to avoid excess liquid in the finished sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop over low heat with splash of water to restore creamy sauce.
Pound and season chicken up to 4 hours ahead. Chop vegetables and store separately. Assemble and cook same day.
Serve immediately with rice, pasta, or crusty bread to soak up sauce. Pairs well with roasted vegetables or a fresh green salad.
Common Mistakes
Don't overcook chicken or it will dry out; use meat thermometer if needed for accuracy.
Don't skip re-spraying the skillet between steps or sauce may stick.
Don't add cheese at high heat or it may become grainy; keep heat at medium-low.
Substitutions
Dairy-Free Swaps
richer taste
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out excess moisture completely before adding to prevent watery sauce. Use about 1 cup frozen spinach, which equals roughly 3 cups fresh chopped.
What if I don't have part-skim mozzarella?
Regular mozzarella, fontina, or even cream cheese work well. Adjust final amount to taste since flavors vary. Full-fat versions will create a richer sauce.
Can I make this ahead and freeze?
Yes, but texture changes slightly. Cool completely, freeze in airtight container up to 2 months. Thaw overnight in fridge and reheat gently on stovetop, adding water if sauce is too thick.