Creamy Spinach Artichoke Chicken Recipe
Introduction
Creamy Spinach Artichoke Chicken is a comforting and flavorful dish that combines tender chicken with a rich, cheesy sauce loaded with fresh spinach and tangy artichokes. It’s perfect for a cozy weeknight dinner or when you want to impress without too much effort.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
- 1 teaspoon old bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt & freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus more as needed
- 1 cup chopped white onion
- 4 cloves garlic, finely minced
- 1/2 cup low sodium chicken broth
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 (heaping) cup freshly grated parmesan cheese
- 12-ounce jar marinated & quartered artichokes, liquid drained and discarded or reserved
- 5-ounce package fresh baby spinach
Instructions
- Step 1: On a large plate or small baking sheet, season the chicken with old bay seasoning, garlic powder, red pepper flakes, and salt and pepper to taste. Use your hands to massage the spices into the chicken, coating all surfaces. Set aside.
- Step 2: Heat butter and olive oil in a large, deep skillet over medium heat. Once sizzling, swirl to coat the bottom evenly. Add the chicken cutlets without overcrowding; cook in batches if necessary.
- Step 3: Cook chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer cooked chicken to a clean plate and repeat with remaining pieces.
- Step 4: If the skillet is dry, add a little more oil as needed. Add chopped onion and sauté for 3-4 minutes until tender and golden, stirring occasionally. Add minced garlic and cook until fragrant, about 1 minute.
- Step 5: Pour in chicken broth and lemon juice to deglaze the pan. Stir with a wooden utensil, scraping up any browned bits. Let simmer for 1-2 minutes until the broth slightly reduces. Lower heat to medium-low.
- Step 6: Stir in heavy cream and parmesan cheese until combined. Add artichokes and fresh spinach, mixing gently to combine all ingredients.
- Step 7: Allow the spinach and artichoke mixture to simmer for 2-3 minutes until the spinach wilts. Return the cooked chicken and any juices to the pan. Continue cooking for 3-4 minutes until the sauce thickens slightly.
- Step 8: Serve immediately, spooning the creamy spinach artichoke sauce over the chicken. Pair with mashed potatoes, rice, or pasta if you like. Enjoy!
Tips & Variations
- For extra richness, stir in a handful of shredded mozzarella cheese before serving.
- If you prefer a milder sauce, omit the red pepper flakes.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
- Try substituting kale or Swiss chard for the spinach for a different green twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of chicken broth or cream can help restore creaminess when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture in the sauce.
Is this dish suitable for meal prep?
Absolutely. Prepare the dish as instructed, then portion into containers and refrigerate. Reheat before serving for a quick and satisfying meal.
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Creamy Spinach Artichoke Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This creamy spinach artichoke chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich, velvety sauce made from heavy cream, parmesan cheese, fresh spinach, and marinated artichokes. Enhanced with aromatic garlic and onions, the dish balances savory flavors with a hint of lemon, making it a comforting yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
- 1 teaspoon old bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt & freshly ground black pepper, to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus more as needed
Vegetables and Aromatics
- 1 cup chopped white onion
- 4 cloves garlic, finely minced
- 5-ounce package fresh baby spinach
- 12-ounce jar marinated & quartered artichokes, liquid drained & discarded or reserved
Liquids and Dairy
- 1/2 cup low sodium chicken broth
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 (heaping) cup freshly grated parmesan cheese
Instructions
- Season the Chicken: On a large plate or a small baking sheet, season the chicken cutlets generously with old bay seasoning, garlic powder, red pepper flakes (if using), and kosher salt and freshly ground black pepper. Use your hands to thoroughly massage the spices into all surfaces of the chicken for an even coating. Set aside.
- Sear the Chicken: Heat a large deep skillet or sauté pan over medium heat and add the butter and olive oil. Once the fats begin to sizzle, swirl the pan to evenly coat the bottom. Place the chicken cutlets in the pan without overcrowding; cook in batches if necessary.
- Cook Chicken Until Golden: Cook the chicken cutlets for 3 to 4 minutes per side. They should become golden brown and slightly crisp on the exterior, while reaching an internal temperature of at least 165°F to ensure doneness. Remove cooked chicken and transfer to a clean plate. Repeat for any remaining chicken.
- Sauté Onion and Garlic: If the skillet looks dry after cooking the chicken, add a small amount of olive oil as needed. Add the chopped onion to the pan and sauté for 3 to 4 minutes, stirring occasionally until the onions become tender and golden. Add the minced garlic and sauté for about 1 minute until fragrant.
- Deglaze the Pan: Pour in the low sodium chicken broth and fresh lemon juice to deglaze the pan. Using a wooden utensil, stir and scrape any browned bits from the bottom of the pan into the liquid. Allow the mixture to bubble and reduce slightly for 1 to 2 minutes. Then reduce the heat to medium-low.
- Add Cream, Cheese, Spinach, and Artichokes: Pour in the heavy whipping cream and sprinkle the freshly grated parmesan cheese into the skillet. Stir gently to combine and melt the cheese into the sauce. Add the marinated artichokes and fresh baby spinach, folding everything together until the spinach begins to wilt.
- Simmer and Combine: Let the creamy spinach artichoke mixture simmer for 2 to 3 minutes until the spinach has wilted significantly. Return the cooked chicken cutlets to the skillet along with any accumulated juices. Continue to cook for another 3 to 4 minutes to allow the chicken to simmer gently in the sauce and thicken the sauce slightly.
- Serve: Serve the creamy spinach artichoke chicken immediately, spooning the flavorful sauce generously over the chicken. Pair with your choice of sides such as mashed potatoes, rice, or pasta for a complete, satisfying meal. Enjoy!
Notes
- For a spicier variation, increase the red pepper flakes according to taste.
- If marinated artichokes are not available, canned or frozen artichokes can be substituted, just make sure to drain excess liquid.
- Use freshly grated parmesan cheese for the best melt and flavor; pre-grated cheese may affect the texture of the sauce.
- Chicken breasts can be pounded evenly before slicing if thickness varies greatly to ensure uniform cooking.
- To reduce calories and fat, substitute heavy cream with half-and-half or coconut cream (for dairy-free option), though texture and flavor will vary slightly.
- Make sure not to overcrowd the pan when searing chicken to get a good golden crust.
- This dish pairs well with light sides like roasted vegetables or a simple green salad for balance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken, spinach artichoke chicken, one-pan chicken recipe, creamy chicken dinner, cheesy chicken skillet, low sodium chicken recipes, easy dinner recipes, sautéed chicken with cream sauce
