Spinach Artichoke Chicken Recipe
This recipe takes your favorite restaurant appetizer and turns it into a creamy, cheesy, delicious spinach artichoke chicken skillet dinner.
Servings: 4 people
Calories: 524kcal
Equipment
- Cast Iron Skillet
Ingredients
- 1½ pounds boneless, skinless chicken breasts 2 breasts*
- salt and pepper to taste
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter ⅜ stick, divided
- 1 tablespoon olive oil
- ½ cup diced onion
- 4 cloves garlic minced**
- 14 ounces artichoke hearts in water 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 filets. Season with salt and pepper and dredge in flour to coat, shaking off any excess.1½ pounds boneless, skinless chicken breasts, salt and 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 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 grated Parmesan cheese
Notes
*I used boneless, skinless chicken breasts, but you could use thighs if you prefer.
**Pre-minced garlic or garlic paste works in a pinch and saves time.
***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!
Tips:
- Use thin-sliced chicken if available; it skips the cutting step and cooks evenly.
- Pat the chicken dry before seasoning to get a golden, crispy sear.
- Chicken is done at 165°F on an instant-read thermometer.
- Frozen spinach shortcut: Thaw overnight, squeeze dry, then add as directed.
- Stir in heavy 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 ver rice, pasta, mashed potatoes, or even wrapped in a low-carb tortilla for variety.
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