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One Pot Creamy Spinach Mushroom Artichoke Chicken

One pot creamy spinach mushroom artichoke chicken with tender chicken simmered in a rich, velvety sauce. Sear the breasts, brown mushrooms, then gently simmer until cooked through and finish with just-wilted spinach.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts Cut no further; pat dry before seasoning.
Sear and sauce base
  • 2 tbsp olive oil Use for searing chicken and sautéing mushrooms.
  • 8 oz mushrooms, sliced Slice evenly so they brown in about 5 minutes.
  • 1 can (14 oz) artichoke hearts, drained and chopped Drain well to prevent extra liquid.
  • 3 cup fresh spinach Add at the end for just-wilted texture.
  • 1 cup heavy cream Stir in and keep at a gentle simmer.
  • 0.5 cup chicken broth Use to loosen the sauce and braise the chicken.
  • 0.5 cup grated parmesan cheese Add off heat if needed to prevent clumping; stir until smooth.
  • 3 clove garlic, minced Cook until fragrant, 1–2 minutes.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken until golden on both sides, about 5–6 minutes total, then remove and set aside.
Brown the mushrooms
  1. Add the sliced mushrooms to the same pot and cook until browned, about 5 minutes. Leave undisturbed for a minute or two at a time so they develop color.
Build the creamy sauce
  1. Add the minced garlic and chopped artichoke hearts, cooking for 1–2 minutes until fragrant. Stir to coat everything in the mushroom drippings.
  2. Pour in the chicken broth and heavy cream, stirring to combine. Scrape the bottom of the pot to lift browned bits.
  3. Stir in the grated parmesan cheese and bring to a gentle simmer. Keep the heat at a level that bubbles lightly, not vigorously.
Simmer and finish
  1. Return the chicken to the pot, cover, and simmer for 10–12 minutes, until cooked through. Check that the centers are no longer pink.
  2. Stir in the fresh spinach until just wilted and serve warm. Turn off the heat as soon as the leaves collapse for best texture.

Notes

Pro tip: When the parmesan goes in, keep the sauce at a gentle simmer so it stays smooth instead of grainy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream can separate when thawed and reheated. Dietary swap: use half-and-half or a low-fat cream and increase parmesan by 1–2 tbsp for similar thickness with less richness.