Garlicky Artichoke Spinach Chicken Recipe
Description:
This Garlicky Artichoke Spinach Chicken is a delicious, creamy skillet dish featuring tender chicken breasts simmered in a garlic-infused sauce with sautéed spinach, marinated artichoke hearts, and a touch of cream cheese and parmesan. It’s a low-carb, high-protein, one-pan dinner that tastes indulgent but is packed with nutrients.
Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
For the Chicken:
2 large boneless skinless chicken breasts, halved lengthwise (or 4 thin fillets)
Salt & pepper, to taste
1 tsp paprika
1 tbsp olive oil
For the Sauce:
3 cloves garlic, minced
1 tbsp olive oil or butter
1 cup marinated artichoke hearts, chopped
2 cups fresh baby spinach
1/2 cup low-sodium chicken broth
1/3 cup cream cheese (or Greek yogurt for a lighter version)
1/4 cup grated parmesan
Optional: pinch of chili flakes
Instructions:
1. Cook the Chicken:
Season chicken fillets with salt, pepper, and paprika.
In a large skillet over medium-high heat, add 1 tbsp olive oil.
Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
2. Make the Sauce:
In the same pan, reduce heat to medium. Add a bit more olive oil or butter.
Sauté garlic for 30 seconds, until fragrant.
Add chopped artichoke hearts and spinach. Cook until spinach wilts (2–3 minutes).
3. Add Liquids & Cream:
Stir in the chicken broth and let simmer 2 minutes.
Add cream cheese and parmesan. Stir until melted into a smooth, creamy sauce.
Optional: add chili flakes for mild heat.
4. Combine:
Return chicken to the skillet and spoon sauce over the top.
Simmer for 2–3 minutes, then serve hot.
Serving Suggestions:
Serve with cauliflower rice, mashed potatoes, quinoa, or crusty bread.
Add a side salad for a balanced meal.
Nutrition Info (per serving, serves 4):
Approximate values
Calories: 345
Protein: 34g
Carbs: 7g
Fat: 20g
Fiber: 2g
Sugar: 2g
Sodium: 520mg
Frequently Asked Questions (FAQs)Can I use frozen spinach?
Yes! Thaw and squeeze out excess moisture before adding. Use about 3/4 cup.
What can I use instead of cream cheese?
You can use Greek yogurt (for a tangy, lighter option) or heavy cream (for extra richness).
s this recipe keto-friendly?
Yes — it’s low in carbs and high in fat and protein, making it suitable for keto diets.
Can I make it dairy-free?
Yes. Use plant-based cream cheese and skip parmesan or use a dairy-free version.
Can I prep this ahead?
Definitely! It keeps well in the fridge for up to 3 days and reheats beautifully in a skillet
or microwave.