This easy skillet chicken dinner offers a delectable blend of spinach, artichokes, and fire-roasted tomatoes; Loaded with flavor, but quick and easy to throw together!
This dish is one of my favorites to throw together during the busy workweek because it tastes like you’ve spent hours preparing and cooking it, but it’s so FAST and easy to throw together. It’s a one-skillet dish, so it saves on clean-up time too.
How to Make Artichoke Spinach Skillet Chicken
For this recipe, you’ll use two to four chicken breasts, about 6 ounces per person. So just adjust the amount of chicken according to the number of people you’re wanting to feed or the amount of pre-planned leftovers you need for upcoming meals.
Generously season the raw chicken breast on both sides with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil, then add chicken and cook until golden brown, about 6 minutes per side.
Melt the butter in the hot skillet, stir in the garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and diced fire-roasted tomatoes and cook, covered, until spinach starts to wilt. Grate some fresh parmesan or Asiago cheese over the top, allow it to melt, then serve immediately.
On its own, or paired with steamed vegetables or salad, this is a perfect keto-friendly meal. If you’re not concerned with following a keto lifestyle, serve it with a baked potato, rice, or buttered noodles.
Artichoke Spinach Skillet Chicken Recipe
You’ll Need:
2 tbsp. extra-virgin olive oil
2-4 chicken breasts
salt Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. fresh baby spinach
1 (13.75-oz.) jar artichoke hearts, drained and chopped
1/2 c. Fire Roasted Diced Tomatoes
1 c. half-and-half
1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
1/4 c. Shredded Mozzarella (optional)
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with the creamy fire-roasted tomato sauce that forms in the skillet. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.
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Artichoke Spinach Skillet Chicken Print Recipe Now
Artichoke Spinach Skillet Chicken Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2-4 chicken breasts
- 1 teaspoon salt
- ¾ teaspoon black pepper, Freshly ground
- ½ teaspoon dried oregano
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 cups baby spinach, fresh
- 13.75 oz artichoke hearts, jar drained and chopped
- ½ cup Fire Roasted Diced Tomatoes
- 1 cup half-and-half
- ¼ cup Fresh Parmesan Cheese shaved, shredded or chopped finely
- ¼ cup Shredded Mozzarella optional
Instructions
- Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.2-4 chicken breasts1 teaspoon salt¾ teaspoon black pepper,½ teaspoon dried oregano2 tablespoons extra-virgin olive oil
- Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds.3 tablespoons butter3 cloves garlic
- Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.2 cups baby spinach, fresh13.75 oz artichoke hearts, jar½ cup Fire Roasted Diced Tomatoes
- Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.1 cup half-and-half¼ cup Fresh Parmesan Cheese¼ cup Shredded Mozzarella
- Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
- Serve chicken warm with the creamy fire-roasted tomato sauce that forms in the skillet. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
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I’m going to try this recipe tonight, but reading through it, I need mozzarella cheese and it doesn’t say that in the ingredients, or the amount. Lucky I have some, but you might want to adjust the recipe
Thanks, I’ll adjust it. I sometimes add a handful of mozzarella, but it’s definitely optional.
Super delicious
Thank you for such an easy and delicious recipe! I loved that it used simple ingredients but had restaurant-quality taste. I added a bit of crushed red pepper for some spice, and it really complemented the flavors. For anyone else making this, it pairs really well with rice or a side of garlic bread. Does anyone have tips for making the sauce thicker?