Spinach Artichoke Chicken is a delicious and satisfying dish that combines tender chicken breasts with a creamy, flavorful sauce packed with spinach and artichokes. This recipe is quick to prepare and perfect for busy weeknights when you want a comforting meal without spending too much time in the kitchen. You’ll enjoy the rich sauce that melts perfectly over the golden chicken, making each bite rich and satisfying.
Why We Love This Spinach Artichoke Chicken Recipe
This recipe stands out because it brings together simple ingredients into a creamy, savory dish that feels indulgent yet is easy to make. The chicken stays juicy and tender while the sauce adds a smooth, cheesy texture with the fresh taste of spinach and the slightly tangy flavor of artichokes. It’s a great way to enjoy vegetables in a delicious form and a great alternative to heavier cream-based dishes. Plus, it cooks up in just about 30 minutes, making it perfect for quick dinners.
Ingredients for Spinach Artichoke Chicken
To make this tasty dish, you will need:
- 2 large chicken breasts
- Salt and pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese (softened)
- 2 cloves garlic (minced)
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 2 cups fresh baby spinach (packed)
- 1/2 cup freshly grated parmesan cheese
These ingredients combine to create a smooth, rich sauce and perfectly cooked chicken, with a balance of flavors from the creamy cheese, bright spinach, and tender artichokes.
How to Make Spinach Artichoke Chicken
Start by preparing your chicken breasts. Cut each breast in half lengthwise so you have four thinner pieces. This helps the chicken cook evenly and quickly. Season the chicken with salt and pepper, then lightly coat each piece with flour — this will give the chicken a nice golden crust when cooked.
Heat the olive oil and butter in a skillet over medium-high heat. When the pan is hot, add the chicken pieces and cook for about 4 to 5 minutes on each side, until golden brown. Once cooked, remove the chicken from the pan and set it aside.
Turn the heat down to medium and pour the chicken broth into the skillet. Add the softened cream cheese and minced garlic. Stir often to help the cream cheese melt smoothly into the broth, forming a creamy sauce.
Next, add the chopped artichoke hearts and fresh spinach to the sauce. Stir to combine and allow the spinach to wilt. If the sauce looks too thick, add a small splash more chicken broth until you reach your preferred consistency.
Finally, stir in the freshly grated parmesan cheese for extra flavor. Return the chicken pieces to the skillet and cook for a few more minutes until the chicken is fully cooked through and coated in the sauce. Taste and season with additional salt and pepper as needed.
How to Serve Spinach Artichoke Chicken
This dish is great served right from the pan, with the creamy spinach artichoke sauce spooned generously over the chicken breasts. For a complete meal, pair it with simple sides such as steamed rice, buttery mashed potatoes, or a light pasta. A fresh green salad or some roasted vegetables also work well to balance the richness of the sauce.
You can serve it as a hearty dinner for family or guests, as the creamy texture and savory flavors make it feel special without requiring much effort. If you want to add a touch of freshness, a sprinkle of extra parmesan or some chopped fresh herbs like parsley makes a nice final touch.
Expert Tips for Spinach Artichoke Chicken
For best results, let the cream cheese soften at room temperature before starting. This helps it melt smoothly and quickly into the sauce without clumps. If you’re short on time, you can microwave it in short bursts but be careful not to overheat.
Using fresh baby spinach gives the best texture and flavor, but if you prefer frozen spinach, thaw it fully and squeeze out any excess water so your sauce doesn’t become too watery.
Be mindful when cooking the chicken — thinner cutlets cook fast, so keep an eye to avoid drying out the meat. Using a combination of butter and olive oil in the pan helps achieve a beautiful golden color and adds richness.
If the sauce thickens too much as it cooks, adding a splash of chicken broth keeps it smooth and creamy. Adjust seasoning at the end to your taste to get the perfect balance of salt and pepper.
How to Store Spinach Artichoke Chicken
If you have leftovers, let the chicken and sauce cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat or in the microwave to prevent the sauce from separating.
This dish does not freeze very well because the creamy sauce can change texture after freezing and thawing. It’s best enjoyed fresh or within a few days of making.
Variations of Spinach Artichoke Chicken
You can easily customize this recipe to suit your taste or what you have on hand. Try swapping the fresh spinach for kale or Swiss chard for a slightly different flavor and texture. If you like a little heat, add a pinch of red pepper flakes to the sauce.
For a lighter version, replace the cream cheese with Greek yogurt, adding it at the end to avoid curdling. You can also stir in some shredded mozzarella or gouda cheese for a richer, cheesier sauce.
If you want a gluten-free option, skip the flour dredging or use a gluten-free flour blend instead. You can also use boneless, skinless chicken thighs if you prefer darker meat — just adjust the cooking time slightly.
Frequently Asked Questions About Spinach Artichoke Chicken
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if you thaw it completely and squeeze out any extra water before adding it to the sauce.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). You can also cut into the thickest part to check that it is no longer pink inside.
Can I prepare this dish ahead of time?
You can prepare the sauce ahead and store it separately, then cook the chicken and combine just before serving for best texture.
Is this recipe suitable for meal prep?
Absolutely. It reheats well in the fridge for a couple of days, making it a good choice for meal prepping lunches or dinners.
Can I make this recipe dairy-free?
For a dairy-free option, try substituting the cream cheese and parmesan with dairy-free alternatives, although this will change the flavor and texture somewhat.
Spinach Artichoke Chicken
Equipment
- Skillet
- Oven
Ingredients
- 2 large chicken breasts
- Salt and pepper to taste
- Flour for dredging
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 3/4 cup chicken broth
- 8 oz. cream cheese softened
- 2 cloves garlic minced
- 1 can artichoke hearts (14-ounce, drained and chopped)
- 2 cups fresh baby spinach packed
- 1/2 cup parmesan cheese freshly grated
Instructions
- Cut each chicken breast in half lengthwise to make four thinner pieces. Season with salt and pepper, then lightly coat in flour.
- Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- Reduce heat to medium and pour in chicken broth. Add cream cheese and minced garlic, stirring until the cream cheese melts into a creamy sauce.
- Add chopped artichokes and spinach to the sauce, stirring until the spinach wilts. Adjust consistency with more broth if necessary.
- Stir in grated parmesan cheese and return the chicken to the skillet. Cook until heated through and coated in sauce.
- Serve immediately, garnished with extra parmesan or herbs if desired.
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