Creamy Chicken, Spinach, and Artichoke Skillet

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 package (10 oz) frozen spinach, thawed and squeezed dry
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
2. 2 Season chicken with salt, pepper, and oregano. Add to skillet and cook until golden brown.
3. 3 Stir in artichoke hearts and spinach, cooking until heated through.
4. 4 Pour in heavy cream, reduce heat to low, and simmer for 5 minutes.
5. 5 Stir in mozzarella and Parmesan cheeses until melted and sauce is creamy.
6. 6 Serve immediately, sprinkled with red pepper flakes if desired.

Equipment

• Large skillet
• Spatula
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra tang.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use canned spinach if fresh is not available.
• Substitute mozzarella with provolone for a different flavor profile.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a richer flavor, use cream cheese along with heavy cream.
• Make sure to squeeze excess moisture from the spinach to avoid a watery sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of cream if needed.

Serving Suggestions

• Serve with crusty bread or over pasta for a heartier meal.
• Pairs wonderfully with a fresh green salad.

FAQ