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featured spinach artichoke chicken.
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5 from 1 vote

Creamy Spinach Artichoke Chicken Recipe

Creamy spinach artichoke chicken skillet with tender chicken, Parmesan, spinach, and artichokes. An easy weeknight dinner in under 1 hour!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 4 people
Calories: 524kcal
Author: Becky Hardin

Equipment

  • Cast Iron Skillet

Ingredients

  • 1½ pounds boneless, skinless chicken breasts 2 breasts*
  • kosher salt to taste
  • ground black pepper to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter ⅜ stick, divided
  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 4 cloves garlic minced**
  • 14 ounces artichoke hearts 1 can, drained and chopped
  • 2½ cups fresh spinach ***
  • ½ cup low-sodium chicken broth
  • ½ cup sour cream room temperature
  • ⅓ cup heavy cream room temperature****
  • ¼ cup grated Parmesan cheese plus more for serving*****

Instructions

  • Pat the chicken breasts dry, then cut them in half horizontally, creating four thinner cutlets. Season with salt and pepper. Then dredge in flour to coat, shaking off any excess.
    1½ pounds boneless, skinless chicken breasts, ground black pepper, ¼ cup all-purpose flour, kosher salt
    a thin sliced chicken breast dredged in flour in a white bowl.
  • Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 5-6 minutes per side, until cooked through and golden brown. Transfer to a plate and set aside.
    1 tablespoon olive oil, 1 tablespoons unsalted butter
    4 thin chicken breasts cooking in a cast iron skillet.
  • Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant.
    2 tablespoons unsalted butter, ½ cup onion, 4 cloves garlic
    onions and garlic in a cast iron skillet with a wooden spoon.
  • Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.
    14 ounces artichoke hearts, 2½ cups fresh spinach
    baby spinach added to spinach artichoke sauce in a cast iron skillet with a wooden spoon.
  • Add the chicken broth. Scrape up any browned bits from the bottom of the pan to deglaze, and simmer until it has reduced by half.
    ½ cup low-sodium chicken broth
    A skillet full of spinach-artichoke chicken with a wooden spoon.
  • Remove skillet from heat, then stir in the sour cream and heavy cream until well incorporated.
    ½ cup sour cream, ⅓ cup heavy cream
    sour cream added to spinach artichoke sauce in a cast iron skillet with a wooden spoon.
  • Stir in the Parmesan, and salt and pepper to taste.
    ¼ cup grated Parmesan cheese
    parmesan cheese added to spinach artichoke sauce in a cast iron skillet with a wooden spoon.
  • Return the chicken to the skillet, and place the skillet back over heat. Let everything simmer until it has warmed through.
    spinach artichoke chicken in a cast iron skillet.
  • Serve garnished with more cheese if desired.

Notes

*Slicing the chicken in half helps it cook through quickly. Buy pre-sliced cutlets to save a step!
**Pre-minced garlic or garlic paste works in a pinch and saves time.
***If using frozen spinach, thaw overnight, squeeze dry, then add as directed.
****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.
*****The classic cheese here is Parmesan, but you could also use Asiago, Pecorino, or Romano cheese!
Becky's Top Tips:
  • Pat the chicken dry before dredging. This helps the flour adhere, and ensures you get a golden, crispy sear.
  • Chicken is done at 165°F on an instant-read thermometer.
  • Stir in cream slowly and off the heat to prevent curdling.
  • Thin the sauce with extra chicken broth if too thick, or thicken with a small flour-water slurry if too thin.
  • Serve over rice, pasta, mashed potatoes, or even wrapped in a low-carb tortilla for variety.
Make-Ahead: Cook chicken and sauce up to 1 day ahead; store in an airtight container in the fridge, and reheat gently on the stovetop or microwave. 
Storage: Store spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the cream-based sauce may separate.

Nutrition

Serving: 1breast | Calories: 524kcal | Carbohydrates: 16g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 176mg | Sodium: 732mg | Potassium: 878mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2597IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg