Oh boy, do I have a treat for you today! As someone who’s spent countless evenings rummaging through my pantry, desperate for a quick yet satisfying meal, I stumbled upon this gem of a recipe: One Pot Creamy Spinach Mushroom Artichoke Chicken. This dish is like a warm hug in a bowl, and it’s perfect for those busy weeknights when you just want to whip something up without drowning in a sea of dirty dishes.
I remember the very first time I made this recipe. I invited a few friends over for dinner, and we ended up crowded around the stove, laughing and tasting along the way. It was a delightful mess of flavors and giggles! The combination of tender chicken, creamy sauce, earthy mushrooms, and vibrant spinach really stole the show. It’s one of those meals that you can adjust to whatever you have on hand, which makes it even more of a winner in my book!
What’s in One Pot Creamy Spinach Mushroom Artichoke Chicken?
Chicken Breast: The star of the dish, chicken breast brings in lean protein. I always go for fresh, free-range chicken if I can find it. It’s a game-changer!
Penne Pasta: This tubular pasta holds onto the creamy sauce beautifully. You could swap it for another pasta, but penne gives a great texture.
Spinach: Fresh or frozen, spinach adds a lovely green pop while providing a dose of vitamins and minerals. Plus, it cooks down to almost nothing, so it’s sneaky healthy!
Artichoke Hearts: These tender bites add a unique flavor that pairs wonderfully with the creamy sauce. Canned is perfectly fine—just make sure to drain them well.
Mushrooms: I love using sliced mushrooms for their earthy flavor. They soak up all the juices and add a rich depth to the dish.
Garlic: Because, let’s be honest, everything’s better with garlic! It adds that aromatic punch that makes your kitchen smell divine.
Heavy Cream: The key to that silky sauce that wraps around everything in a delicious embrace. If you’re feeling adventurous, you can try half-and-half for a lighter option.
Chicken Broth: Adds flavor and helps cook the pasta to perfection. Homemade is best, but store-bought works in a pinch!
Parmesan Cheese: The finishing touch. Grated Parm elevates the dish with its nutty flavor, and who doesn’t love cheese?
Olive Oil: Used for cooking everything in one pot, it brings a touch of richness and healthy fats.
Italian Seasoning: A blend of herbs that captures that classic Italian flavor profile. It’s like having a mini Italian garden in your kitchen!
Salt and Pepper: Don’t forget to season! They bring all the flavors together beautifully.
Fresh Parsley: Chopped for a garnish, not only does it add color, but it also bursts with fresh flavor just when you need it.
Is One Pot Creamy Spinach Mushroom Artichoke Chicken Good for You?
Absolutely! This dish has a mixture of protein, fiber, and good fats that make it a fulfilling meal.
Chicken Breast: Lean protein helps keep you full and is essential for muscle repair. Plus, it’s low in fat!
Spinach: Rich in vitamins A, C, and K, as well as iron, spinach is a superfood through and through.
Artichoke Hearts: They are a great source of antioxidants and fiber, promoting digestive health.
Mushrooms: These little fungi pack a punch of vitamins D and B, adding nutritional value while also being low in calories.
However, keep in mind that while heavy cream adds creaminess, it’s also quite rich, so it’s best to enjoy this dish in moderation if you’re watching your fat intake. But trust me, it’s worth every creamy bite!
What You’ll Need
– 1 lb chicken breast, diced
– 8 oz penne pasta
– 2 cups spinach (fresh or frozen)
– 1 cup artichoke hearts, drained and chopped
– 8 oz mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
*Serves about 4-6 people.*
How to Make One Pot Creamy Spinach Mushroom Artichoke Chicken?
1. In a large pot or skillet, heat the olive oil over medium heat. Season the diced chicken with salt and pepper, then add it to the pot. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
2. Using the same pot, toss in the sliced mushrooms. Sauté for about 4-5 minutes until they’re tender and browned. Add in the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
3. Pour in the chicken broth and bring it to a simmer. Toss in the penne pasta and cook according to package instructions, usually about 10-12 minutes, stirring occasionally.
4. Once the pasta is almost al dente, stir in the spinach, artichoke hearts, and heavy cream. Cook until the spinach is wilted and everything is nicely creamy, which should take around 2-3 minutes.
5. Add the cooked chicken and grated Parmesan cheese back to the pot. Stir until the cheese has melted and everything is heated through. Adjust the seasoning with salt and pepper as needed.
6. Remove from heat and let it sit for a few minutes. When you’re ready to serve, sprinkle with fresh parsley for that pop of color!
Delicious Tips for One Pot Wonder
– This dish is best enjoyed straight away, but if you happen to have leftovers (which are rare in my house!), store them in an airtight container in the fridge for up to three days.
– For an extra zing of flavor, consider a squeeze of fresh lemon juice right before serving. It brightens everything up!
– If you’re in the mood for a change, swap out the chicken for shrimp or cubed tofu. The recipe is flexible, just like me after a big dinner!
So, grab your favorite pot and give this creamy delight a try! I promise, once you make it, you’ll want to keep it in your regular dinner rotation. And if you do try it, let me know how it turns out—I’d love to hear your stories and twists on this tasty meal! Enjoy cooking!
