This Spinach Artichoke Chicken is everything you love about your favorite appetizer but cooked into an easy chicken breast recipe. It’s one of our most flavorful skillet meals and an instant family favorite.
What’s in Spinach and Artichoke Chicken?
The juicy chicken breast, artichoke hearts, and spinach are simmered in a creamy sauce made from chicken broth, sour cream, and heavy cream.
- Chicken: I used boneless, skinless chicken breasts, but you could use thighs if you prefer.
- Salt + Pepper: Enhances the natural flavor of the chicken.
- All-Purpose Flour: Helps create a crust on the chicken.
- Unsalted Butter: Adds rich flavor.
- Olive Oil: Helps the chicken cook without burning.
- Onion + Garlic: Add earthy flavor.
- Artichoke Hearts: The star of the dish. Make sure to get the kind that’s packed in water and drain completely.
- Baby Spinach: Adds color, vitamins, and minerals.
- Chicken Broth: Adds moisture and flavor.
- Sour Cream: Makes the dish creamy and tangy.
- Heavy Cream: Enhances the creaminess of the dish.
- Parmesan Cheese: Adds delicious salty, cheesy flavor.
Pro Tip: If you can find thinly-sliced chicken at the grocery store, you can skip cutting the chicken breasts.
Variations on Artichoke Spinach Chicken
- For a gluten-free dish, swap the all-purpose flour for gluten-free 1:1 baking flour.
- Feel free to swap the Parmesan cheese for Asiago, Pecorino, or Romano!
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It’s the hearty, dinner-worthy version of spinach artichoke dip — creamy, cheesy, and vegetal!
The classic cheese here is Parmesan, but you could also use Asiago, Pecorino, or Romano cheese!
You sure can! 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.
I do not recommend freezing this dish, as the creamy sauce will separate as it thaws, leading to an unpleasant taste and texture.
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.
Serving Suggestions
Serve this chicken over rice (pictured) or spaghetti. Add some steamed fresh broccoli or green beans to make a complete meal!
You can cut up the chicken and turn it into a sandwich, make it into pasta, or go back to the classic and turn it into a chicken spinach artichoke dip!
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
- You can use boneless, skinless chicken thighs instead of breasts.
- For a gluten-free dish, swap the all-purpose flour for gluten-free 1:1 baking flour.
- You can use thawed and drained frozen spinach in place of fresh.
- In place of the heavy cream, you can use half-and-half or more sour cream.
- Feel free to swap the Parmesan cheese for Asiago, Pecorino, or Romano!
- If you can find thinly-sliced chicken at the grocery store, you can skip cutting the chicken breasts.
- Properly cooked chicken breasts should read 165°F on an instant-read thermometer.
- Stir in the heavy cream slowly and off the heat to prevent curdling.
More Chicken and Artichoke Recipes We Love
- Chicken Salad Stuffed Artichokes
- Spinach Artichoke Chicken Casserole
- White Chicken Lasagna
- Hummus Crusted Greek Chicken
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