Creamy Spinach Artichoke Chicken combines together butter-seared chicken breasts with fresh spinach and tangy artichokes in a silky, garlicky cream sauce. It’s a restaurant quality meal that is simple enough to make on busy weeknights, but impressive enough to serve to any guests and it’s done in under 30 minutes.
Serve this chicken with one of our absolute favorite side dishes, Spicy Pasta Salad. Or try out Grilled Artichokes or Mexican Street Corn. For dessert make Triple Berry Crisp the BEST tasting recipe!!
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 on 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.
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.
Cooking Tips and Tricks
- Pat the chicken dry so that it properly sears.
- I recommend buying a block of it fresh 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.
Try these other great dinner recipes!
- Pickle Juice Marinated Chicken
- Ground Beef and Broccoli
- Cheesy Taco Pasta
- Air Fryer Frozen Chicken Breast
- Instant Pot Black Bean Soup
- Easy Cheese Enchiladas
If you’ve tried this artichoke spinach chicken recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Spinach Artichoke Chicken
Ingredients
- 2 large chicken breasts sliced in half, about 1 1/2 lbs
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoon garlic powder
- 1 1/4 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 small yellow onion finely diced
- 5 large garlic cloves minced
- 12 ounce jar quartered artichoke hearts in water, drained
- 1 cup chicken broth
- 1 cup half and half
- 1 cup fresh parmesan shredded
- 2 cups baby spinach
- 1/2 medium lemon
- 4 large basil leaves torn
Instructions
- Use a paper towel and dry off the chicken. Sprinkle both sides with the 1 teaspoon of 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.
- 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 3-4 minutes on each side until cooked through to 165°F. Move the cooked chicken to a plate.
- Add the chopped onions to the pan, cook for about 3 minutes. Then add in minced garlic, cook for 1 minute.
- Then add in the artichokes and a squeeze from the lemon, cook for 2 minutes. Pour in chicken broth and scrape any brown bits off the bottom of the pan, let simmer for 3 minutes.
- Then pour in half and half and the rest of the salt, cook for 5 minutes to thicken slightly.
- Stir in shredded parmesan.
- Add another squeeze of fresh lemon and the spinach, cook until it wilts.
- Put the chicken back in, spooning the sauce over the top.
- Serve the chicken topped with torn basil leaves.
Notes
- Pat the chicken dry so that it properly sears.
- I recommend buying a block of it fresh and grating it yourself instead of using pre-grated cheese.
- Don’t overcook the chicken. It should be cooked to 165°F.
- Chicken will last 3-4 days in the refrigerator in an airtight container.
Nutrition
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