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Creamy Spinach Artichoke Chicken — Light & Delicious

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 4 ounces reduced-fat cream cheese, softened and cubed
  • 1/2 cup plain 2% Greek yogurt
  • 1/2 cup milk (2% or whole; use what you have)
  • 1 cup shredded part-skim mozzarella (divided)
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 4 packed cups fresh baby spinach (or 10 ounces frozen spinach, thawed and well squeezed)
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken: Mix salt, pepper, and garlic powder. Sprinkle evenly over both sides of the chicken.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
  3. Soften aromatics: Reduce heat to medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
  4. Deglaze: Pour in chicken broth and stir, scraping up brown bits. Whisk in Dijon mustard.
  5. Build the creamy base: Add cream cheese and stir until smooth and melted. Lower the heat and whisk in Greek yogurt and milk. Keep the sauce just below a simmer to prevent curdling.
  6. Add the cheeses: Stir in 1/2 cup mozzarella and the Parmesan until melted and silky.
  7. Fold in greens and artichokes: Add spinach and cook until wilted. Stir in chopped artichoke hearts. Taste and adjust salt and pepper.
  8. Nestle the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Sprinkle the remaining 1/2 cup mozzarella over everything.
  9. Finish gently: Cover and simmer on low 6–8 minutes, or until the chicken reaches 165°F in the thickest part. Squeeze in lemon juice for brightness.
  10. Garnish and serve: Top with chopped parsley. Serve with rice, cauliflower rice, whole-grain pasta, or crusty bread.