Creamy Spinach Artichoke Chicken Recipe
This Creamy Spinach Artichoke Chicken is a rich and flavorful skillet dish featuring tender chicken cutlets cooked to golden perfection, then simmered in a luscious sauce made with sautéed onions, garlic, artichokes, fresh spinach, heavy cream, and parmesan cheese. It’s a comforting and elegant meal that pairs beautifully with mashed potatoes, rice, or pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 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 & Sauce
- 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 & discarded or reserved
- 5-ounce package fresh baby spinach
Instructions
- Season the Chicken: On a large plate or small baking sheet, season the chicken cutlets with old bay seasoning, garlic powder, red pepper flakes (if using), salt, and pepper. Massage the spices into all surfaces of the chicken and set aside.
- Cook the Chicken: Heat butter and olive oil in a large, deep skillet or sauté pan over medium heat. Once sizzling, swirl the pan to evenly coat the bottom. Add the chicken cutlets without overcrowding and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer cooked chicken to a clean plate. Repeat with remaining chicken.
- Sauté Onion and Garlic: If needed, add a little more oil to the skillet. 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.
- Deglaze the Pan: Pour in chicken broth and lemon juice. Stir well using a wooden utensil to scrape up any browned bits from the skillet. Let the broth bubble for 1-2 minutes until it reduces slightly. Lower the heat to medium-low.
- Add Cream, Cheese, Artichokes, and Spinach: Pour in the heavy cream and sprinkle in parmesan cheese. Stir to combine. Add the drained artichokes and fresh spinach, gently mixing to incorporate everything.
- Simmer Spinach Artichoke Mixture: Allow the mixture to simmer for 2-3 minutes until the spinach wilts significantly.
- Combine Chicken and Sauce: Return the cooked chicken along with any juices to the skillet. Continue cooking for another 3-4 minutes, allowing the chicken to simmer in the sauce and the sauce to thicken slightly.
- Serve: Serve the creamy spinach artichoke chicken immediately, spooning the sauce over the chicken. Pair with your favorite sides such as mashed potatoes, rice, or pasta and enjoy!
Notes
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- The optional red pepper flakes add a slight kick; adjust or omit based on spice preference.
- Use freshly grated parmesan for the best flavor and smoother sauce texture.
- If the sauce becomes too thick, thin with a splash of chicken broth or cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: creamy spinach artichoke chicken, chicken cutlets, spinach artichoke sauce, skillet chicken recipe, creamy chicken, easy chicken dinner
