This spinach artichoke chicken is everything I love about my favorite appetizer but cooked into an easy skillet dinner. The chicken breasts are tender, juicy, and impossibly thin, and the sauce is so creamy and flavorful. I kept the artichokes chunky and wilted the spinach right into the sauce to create a lovely texture that goes so well with pasta or rice. This is one of my absolute favorite weeknight dinners!
Spinach Artichoke Chicken Recipe
I make a lot of chicken spinach artichoke dip during football season to share with friends and family, but I love those flavors so much that I wanted to create a full meal featuring them. This spinach artichoke chicken is so rich and delicious. I simmer juicy chicken breasts in a creamy sauce made from spinach, artichoke hearts, onions, garlic, cream, and Parmesan cheese. It tastes just like the dip, but it’s more substantial for dinner!
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How to Store and Reheat
Store leftover spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a cast iron skillet set over medium-low heat until warmed through. I do not recommend freezing this chicken.
Notes and Tips
- I used boneless, skinless chicken breasts, but you could use thighs if you prefer.
- If you can find thinly sliced chicken at the grocery store, you can skip cutting the chicken breasts.
- Make sure to get artichokes packed in water and drain them completely.
- To use frozen spinach, simply thaw the spinach in the refrigerator overnight, squeeze out any excess moisture, then use it as directed in the recipe!
- If you don’t have heavy cream, you can use more sour cream or half-and-half instead. I do not recommend using regular milk, as it will change the consistency of the sauce.
- Stir in the heavy cream slowly and off the heat to prevent curdling.
- The classic cheese here is Parmesan, but you could also use Asiago, Pecorino, or Romano cheese!
- Serve this chicken over rice (pictured) or spaghetti. Add some steamed fresh broccoli or green beans to make a complete meal!
Spinach Artichoke Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts (2 breasts)
- kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter divided (⅜ stick)
- 1 tablespoon olive oil
- ½ cup diced onion
- 4 cloves garlic minced
- 14 ounces artichoke hearts in water drained and chopped (1 can)
- 2½ cups fresh baby spinach
- ½ cup low-sodium chicken broth
- ½ cup sour cream
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan cheese plus more for serving
Equipment
- Cast Iron Skillet
Instructions
- Cut the chicken breasts in half horizontally, creating four thinner filets. Season with salt and pepper and dredge in flour to coat, shaking off any excess.1½ pounds boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, ¼ cup all-purpose flour
- Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 10-12 minutes, flipping once or twice, until cooked through and golden brown. Remove to a plate and set aside.3 tablespoons unsalted butter, 1 tablespoon olive oil
- Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant. Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.½ cup diced onion, 4 cloves garlic, 14 ounces artichoke hearts in water, 2½ cups fresh baby spinach
- Add the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in the sour cream until it’s well incorporated, then add the heavy cream and allow it to warm through.½ cup low-sodium chicken broth, ½ cup sour cream, ⅓ cup heavy cream
- Stir in the Parmesan, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired.¼ cup freshly grated Parmesan cheese
Notes
- Properly cooked chicken breasts should read 165°F on an instant-read thermometer.
How to Make Spinach Artichoke Chicken Step by Step
Brown the Chicken: Cut 1½ pounds of boneless, skinless chicken breasts in half horizontally, creating 4 thinner filets. Season with salt and pepper and dredge in ¼ cup of all-purpose flour to coat, shaking off any excess. Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet set over medium-high heat. Brown chicken for 10-12 minutes, flipping once or twice, until cooked through and golden brown. Remove to a plate and set aside.
Sauté the Veggies: Add the remaining 2 tablespoons of unsalted butter to the skillet. Stir in ½ cup of diced onion and 4 minced cloves of garlic and cook for 1-2 minutes, until fragrant. Add 14 ounces of drained and chopped artichoke hearts and 2½ cups of fresh baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.
Add the Dairy: Add ½ cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in ½ cup of sour cream until it’s well incorporated, then add ⅓ cup of heavy cream and allow it to warm through.
Simmer and Serve: Stir in ¼ cup of freshly grated Parmesan cheese, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired.
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