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Spinach and Artichoke Chicken Skillet

Spinach Artichoke Chicken Skillet

The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

This Spinach and Artichoke Chicken Skillet is a one-pan, 3-step dinner wonder!

Perfect for a busy evening, this flavorful dish is packed with protein from chicken and swimming with plenty of nutrients from veggies for a well-balanced meal loaded with fan-favorite flavors.

Spinach Artichoke Chicken Skillet

To complete this meal, and make it even more comforting, I recommended serving it with pasta or mashed potatoes. Enjoy!

Spinach Artichoke Chicken Skillet
Spinach and Artichoke Chicken Skillet
Cook time:
Prep time:
Total time:



For the Chicken

  • 4 Gerber’s CARE Certified chicken breasts
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. Heinen’s olive oil

For the Sauce

  • 2 garlic cloves, minced
  • 1 shallot, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. lemon juice
  • 1 tsp. Heinen’s onion powder
  • 2 cups Heinen’s chicken broth
  • 1 jar Heinen’s jarred artichoke hearts, drained
  • 4 cups Heinen’s spinach
  • 1 cup Heinen’s heavy cream
  • Heinen’s grated 24-month aged Parmigiano Reggiano, for serving


  1. Pat the chicken breasts dry. Season both sides with ½ tsp. salt and ½ tsp. black pepper. Heat a large skillet or cast-iron pan over medium heat. Add 2 Tbsp. of Heinen’s olive oil. Cook the chicken for  6-8 minutes per side, or until until golden brown and the internal temperature reaches 165ºF. Remove the chicken from the skillet and set aside. Once cooled, slice.
  2. In the same skillet, add the minced garlic and sliced shallot over medium-low heat. Cook for 2-3 minutes, until fragrant. Add ½ tsp. salt, ½ tsp. black pepper, 2 Tbsp. lemon juice, 1 tsp. Heinen’s onion powder and 2 cups Heinen’s chicken broth. Bring to a simmer. Let simmer for 4-5 minutes until the sauce is reduced.
  3. Add 1 jar of Heinen’s jarred artichoke hearts, 4 cups of Heinen’s spinach and 1 cup of Heinen’s heavy cream. Stir well and simmer for 5 minutes. Add the chicken back to the pan.
  4. Top with  Heinen’s grated 24-month aged Parmigiano Reggiano. Serve and enjoy.

Spinach Artichoke Chicken Skillet

Christina Musgrave
By Christina Musgrave
Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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