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