Serve this chicken with one of our absolute favorite side dishes, Spicy Pasta Salad or Mexican Street Corn. Or If you love artichokes, try our Grilled Artichokes. For dessert make Triple Berry Crisp the BEST tasting recipe!!

Up close above view of spinach artichoke chicken in a pan with a striped towel.

30-Minute Delicious Dinner

Creamy, hot, and savory, this chicken recipe is full of all of the flavors you love in spinach artichoke dip, but transformed into a satisfying and delicious dinner.

And it’s so simple to make even though it tastes like it took a ton of work. Just pan sear lightly floured chicken cutlets in a bit of butter until they are golden brown. Saute the onions and garlic to give deeper flavor to the cream sauce. Finish the cream sauce with a nice dose of parmesan cheese and the spinach. Nestle the chicken back in to warm them back up a little.

Serve with a sprinkle of the torn up basil leaves to each dish and dinner is done in 30 minutes.

Spinach Artichoke Chicken Ingredients

Chicken: You will need about 2 large chicken breasts, sliced in half horizontally to make two thinner pieces called chicken cutlets. Or you can buy pre-sliced chicken cutlets to save even more time.
Seasonings: The seasonings you will need are salt, garlic powder, black pepper, and Italian seasoning.
Flour: A thin layer of all-purpose flour will give your chicken a light golden crust.
Butter: A little bit of butter gives the chicken a rich flavor.
Oil:
Onion: Just a little onion is needed, so either use half of an onion or a very small onion.
Garlic: Fresh garlic lends lots of flavor to this dish. Up the amount if you want even more garlic flavor.
Artichokes: This recipe calls for a jar of quartered artichoke hearts in water, but you could also use marinated artichokes (rinse off some of the oil) or a combination of the two.
Broth: Helps deglaze the pan and adds to the sauce.
Half and Half: Is the base for the creamy sauce. You could also use heavy cream for an even richer sauce. Start with 1 cup and add more if it cooks off.
Cheese: Parmesan cheese is what you want to use.
Spinach: Baby spinach adds color and an earthiness to the dish.
Lemon: Fresh lemon juice is going to bring out the flavors of the sauce.
Basil: You won’t want to skip adding freshly basil to the top of the cooked chicken. Adds an extra layer of flavor.

All of the ingredients needed to make this chicken.

How to Make Spinach Artichoke Chicken

Here are the basic instructions to make spinach artichoke chicken breasts. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.

Step one is seasoning the chicken and then dredging in a little flour. — **STEP 1:** Use a paper towel and dry off the chicken. Sprinkle both sides with the salt, garlic powder, Italian seasoning and black pepper. Add the flour to a plate and dip each cutlet into the flour, lightly coating both sides.

Step two is adding floured chicken to the hot oil and butter. — **STEP 2:** Set a stainless steel or cast iron skillet over medium high heat. Once hot add in the butter and oil. Add the chicken to the hot oil, cook. Move the cooked chicken to a plate.

Step three is sauteing the onions. — **STEP 3:** Add the chopped onions to the pan, cook. Then add in minced garlic, cook.

Step four is adding in the garlic and the artichoke hearts. — **STEP 4:** Then add in the artichokes, cook.

Step five is adding in the chicken broth and a squeeze of lemon. — **STEP 5:** Pour in chicken broth and scrape any brown bits off the bottom of the pan, let simmer.

Step six is adding in the half and half. — **STEP 6:** Then pour in heavy cream, cook. Add the rest of the salt.

Step seven is sprinkling on the shredded parmesan cheese. — **STEP 7:** Stir in shredded parmesan.

Step eight is adding in another squeeze of lemon and the spinach. — **STEP 8:** Add a squeeze of fresh lemon and the spinach, cook until it wilts.

Step 9 is adding the chicken back in. — **STEP 9:** Put the chicken back in, spooning the sauce over the top. Serve the chicken topped with torn basil leaves.

Cooking Tips and Tricks

Pat the chicken dry so that it properly sears.
I recommend buying a block of it fresh parmesan and grating it yourself instead of using pre-grated cheese.
Don’t overcook the chicken. It should be cooked to 165°F.

Recipe Variations

Make it a little spicy. Add a sprinkle of red pepper flakes, diced jalapeños, or hot sauce for a little heat.
Serve over pasta, rice, or mashed potatoes.
Sauté sliced mushrooms with garlic and add those in with the sauce.

Frequently Asked Questions

Can I use canned artichokes instead of jarred artichokes? Yes, canned can be used instead, but they may have a slightly different flavor than the ones in the jar.

Can I use frozen spinach instead of fresh? Yes, just completely thaw the frozen spinach and wring out any excess moisture.

How to Store & Reheat

How to store it? Let the chicken cool and put in an airtight container. It should last about 3-4 days in the fridge.

How do you reheat it? Put leftovers in a pan, add a little half and half to loosen the sauce. Heat over medium low, stirring occasionally until heated through 8-10 minutes.

How to freeze? Let the chicken cool completely before putting into an air tight, freezer safe container. It can be frozen for 2 months, just be sure to label with the recipe and date. Thaw frozen chicken in the refrigerator overnight until defrosted.