Introduction

This Creamy Spinach Artichoke Chicken is a deliciously rich and comforting dish that combines tender chicken cutlets with a luscious, cheesy spinach and artichoke sauce. Perfect for a weeknight dinner or a special occasion, it’s easy to prepare and packed with flavor.

Creamy Spinach Artichoke Chicken Recipe - Recipe Image

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 of 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
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 to coat all surfaces. Set aside.
Step 2: In a large, deep skillet over medium heat, add the butter and olive oil. Once sizzling, swirl the pan to coat the bottom evenly. Place the chicken cutlets in the pan, cooking in batches if needed to avoid overcrowding.
Step 3: Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer cooked chicken to a clean plate and repeat with any remaining pieces.
Step 4: If the skillet looks dry, add a bit more olive oil. Add chopped onion and sauté for 3-4 minutes until tender and golden, stirring occasionally. Then add minced garlic and cook for about 1 minute until fragrant.
Step 5: Pour in chicken broth and lemon juice to deglaze the pan. Use a wooden utensil to stir and scrape up any browned bits. Let it bubble for 1-2 minutes until slightly reduced. Reduce heat to medium-low.
Step 6: Stir in heavy cream and parmesan cheese until well combined. Add artichokes and fresh spinach, gently mixing everything together.
Step 7: Allow the spinach 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 and the chicken is heated through.
Step 8: Serve immediately, spooning the creamy spinach artichoke sauce over the chicken. Pair with mashed potatoes, rice, pasta, or your favorite sides. Enjoy!

Tips & Variations

For extra heat, increase the red pepper flakes or add a pinch of cayenne.
Use fresh parmesan cheese for the best melt and flavor.
Try swapping baby spinach with kale or Swiss chard for a different green.
Artichoke hearts packed in oil work well if marinated varieties aren’t available.
To make this dish lighter, substitute half-and-half for heavy cream, but the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating, adding a splash of chicken broth or cream if needed to loosen the sauce.

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 frozen spinach before adding it to prevent excess moisture in the sauce.

Can this recipe be made ahead of time?

You can prepare the chicken and sauce separately and combine them when ready to serve. However, for best texture, it’s recommended to enjoy the dish fresh.