Artichoke Spinach Skillet Chicken

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.