Recipes › Main Course › Creamy Garlic Spinach And Artichoke Chicken Recipe

Creamy Garlic Spinach And Artichoke Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired dish combines tender chicken breasts with a luxurious cream sauce infused with roasted garlic, fresh spinach, and marinated artichoke hearts. The creamy sauce clings beautifully to the chicken, creating an elegant yet simple weeknight dinner that feels restaurant-worthy. Serve alongside fresh pasta or crusty bread to soak up every drop of the rich, herbaceous sauce.

Ingredients

• 4 boneless skinless chicken breasts (about 180g each)
• 60ml (¼ cup) olive oil
• 6 cloves garlic, minced
• 200ml (¾ cup) heavy cream
• 120ml (½ cup) chicken broth
• 240g (8 oz) fresh spinach
• 200g (7 oz) canned or jarred artichoke hearts, drained and quartered
• 50g (½ cup) grated Parmigiano-Reggiano cheese
• 15ml (1 tablespoon) fresh lemon juice
• 2.5ml (½ teaspoon) salt
• 1.25ml (¼ teaspoon) black pepper
• 1.25ml (¼ teaspoon) red pepper flakes
• 5ml (1 teaspoon) dried Italian herbs

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and half of the Italian herbs.

2. Heat 30ml of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the pan and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate.

3. In the same skillet, reduce heat to medium and add the remaining 30ml of olive oil. Add minced garlic and cook for 45 seconds, stirring constantly, until fragrant but not browned.

4. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the artichoke hearts and simmer for 2 minutes.

5. Add the fresh spinach in batches, stirring after each addition until wilted, about 3-4 minutes total. The spinach will reduce significantly.

6. Reduce heat to medium-low. Slowly pour in the heavy cream while stirring constantly. Add the Parmigiano-Reggiano, lemon juice, remaining Italian herbs, and red pepper flakes. Stir well to combine.

7. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer for 2-3 minutes until the chicken is heated through and the sauce reaches a silky consistency. Do not boil.

8. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while hot.

Substitutions

• Use Greek yogurt (240ml) mixed with 2 tablespoons cornstarch instead of heavy cream for a lighter version
• Substitute frozen spinach (thawed and drained, 300g) for fresh spinach
• Replace chicken broth with vegetable broth for a vegetarian option (add 250g mushrooms sautéed in step 3)
• Use cashew cream (240ml blended soaked cashews with water) as a dairy-free alternative to heavy cream

Tips

• Do not overcrowd the skillet when searing chicken; cook in two batches if necessary to achieve a proper golden crust
• Thaw frozen artichokes completely and pat dry before adding to prevent excess moisture that can dilute the sauce
• For a thicker sauce, whisk together 5ml cornstarch with 15ml cold water and stir into the sauce in step 6, simmering for 1 minute
• Fresh lemon juice is essential for brightening the richness of the cream; bottled lemon juice will not provide the same fresh flavor

This dish draws inspiration from Italian cuisine's tradition of creamy sauces like crema di carciofi (artichoke cream) and spinaci alla crema, though the combination is contemporary rather than strictly traditional. Italian cooks typically balance richness with acidic components and fresh herbs to create harmony on the plate.

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