Description
A creamy and comforting Spinach Artichoke Chicken Skillet that combines tender chicken cutlets with a luscious sauce of cream cheese, bone broth, spinach, and artichokes. This one-pan dish is perfect for a quick weeknight dinner, offering rich flavor with a hint of spice and a fresh finish from parsley and lemon juice.
Ingredients
Chicken
- 2 tablespoons butter, divided
- 1 pound chicken cutlets or breasts
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 cup diced onion (120 grams)
- 3 cloves garlic, minced
- 4 packed cups spinach, roughly chopped
- 1 15-ounce can artichoke hearts, drained and roughly chopped
Sauce & Seasonings
- 4 ounces cream cheese, softened
- 1 1/2 cup bone broth
- 1 tablespoon tapioca flour
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Toppings & Serving Suggestions
- Red pepper flakes (optional, for topping)
- Fresh parsley (optional, for topping)
- Lemon juice (optional, for topping)
- Rice, pasta, cauliflower rice, or bread (for serving)
Instructions
- Prepare chicken: If using chicken breasts, slice them in half lengthwise to create evenly sized cutlets. Season both sides of the chicken with salt and pepper to taste.
- Cook chicken: Heat 1 tablespoon of butter in a large skillet over medium heat until hot. Add the chicken cutlets and cook for 3-5 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. Cook in batches if necessary.
- Make the slurry: In a small bowl, combine 2 tablespoons of bone broth and the tapioca flour, whisking until smooth. Set aside to use later.
- Make the sauce: Add the remaining 1 tablespoon of butter to the same pan and let it melt. Add diced onion along with salt and pepper, and sauté for 3-4 minutes until softened. Add minced garlic and sauté for 30-60 seconds until fragrant. Stir in the cream cheese, bone broth, red pepper flakes, additional salt, and pepper. Whisk constantly until the cream cheese melts and the sauce is smooth. Whisk the slurry again to recombine, then add it to the pan. Let the sauce thicken for 2-3 minutes while stirring continuously.
- Assemble: Add the roughly chopped spinach and artichoke hearts to the sauce, stirring to combine and allowing the spinach to wilt. Return the cooked chicken along with any accumulated juices back into the pan, nestling the chicken into the sauce. Allow everything to warm through for a couple of minutes.
- Serve and enjoy: Serve the spinach artichoke chicken skillet over rice, pasta, cauliflower rice, or with bread. Top with additional red pepper flakes, fresh parsley, and a squeeze of lemon juice if desired for added freshness and flavor.
Notes
- To ensure even cooking, slice chicken breasts into cutlets if using whole breasts.
- Use bone broth for added depth of flavor; chicken broth can be substituted if unavailable.
- The tapioca flour slurry thickens the sauce; you can substitute with cornstarch if needed.
- For a dairy-free version, try substituting cream cheese with a vegan alternative, though taste and texture may vary.
- Adjust red pepper flakes to your preferred spice level.
- Serve with low-carb options like cauliflower rice for a lighter meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
