Easy Chicken, Spinach & Artichoke One-Pot Recipe
This creamy and flavorful one-pot recipe combines tender chicken, spinach, and artichokes in a luscious sauce topped with golden puff pastry. The blend of Boursin cheese, lemon zest, and capers creates a dish that’s both hearty and sophisticated, perfect for a satisfying dinner.
Equipment
- 8-inch square baking dish
Ingredients
- 1 ¼ pounds frozen spinach thawed and squeezed dry
- 1 5.2-ounce package Boursin Garlic & Fine Herbs cheese
- 1 cup jarred whole artichoke hearts packed in water halved
- 2 carrots peeled and shredded
- ¾ cup chicken broth
- ½ cup heavy cream
- ¼ cup capers rinsed
- 1 tablespoon Wondra flour
- 12 ounces boneless skinless chicken breasts, trimmed and sliced thin
- 1 teaspoon grated lemon zest
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- 1 9 ½-by-9-inch sheet puff pastry, thawed
- 1 large egg lightly beaten with 2 tablespoons water
Instructions
- Preheat your oven to 425°F and adjust the rack to the middle position. Grease an 8-inch square baking dish. In a bowl, mix together spinach, Boursin cheese, artichokes, carrots, chicken broth, heavy cream, capers, and Wondra flour. Transfer this mixture to the prepared baking dish.
- Toss the sliced chicken with lemon zest, salt, and pepper. Spread it evenly over the spinach mixture. Roll the puff pastry into an 8-inch square and lay it over the chicken. Cut four 2-inch slits into the center of the pastry to allow steam to escape. Brush the dough with the egg mixture for a golden finish.
- Bake for 30–35 minutes, rotating the dish halfway through, until the crust is golden brown and the filling bubbles. Let the pot pie cool for 10 minutes before serving.
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