Spinach Artichoke Chicken

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 449kcal

Author: Tristin - Home Cooked Harvest

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition