Go Back
–+ servings
chicken in a skillet. A spoon is adding creamy sauce with spinach and artichokes over each piece of chicken.
5 from 2 votes

Creamy Spinach Artichoke Chicken

One-pan Creamy Spinach Artichoke Chicken is just like your favorite hot dip, and an impressive meal that you can make in less than 30 minutes.
Author Diana
Servings 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 2 tablespoons (30 ml) olive oil not extra virgin
  • 2 tablespoons (26 g) butter divided
  • 3 large (567 g) boneless and skinless chicken breasts sliced lengthwise into 6 thin cutlets (about 1.25 lbs)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 cloves garlic pressed or minced
  • ¼ cup (60 ml) water chicken stock, or dry white wine
  • 1 cup (240 ml) heavy cream (double cream in the UK)
  • ½ cup (43 g) grated parmesan
  • 4 ounces (113 g) cream cheese
  • ⅛ teaspoon crushed red pepper flakes
  • 1 cup quartered artichoke hearts in water drained and roughly chopped
  • 2 cups baby spinach leaves roughly chopped

Instructions

  • In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat it with the butter. Add chicken to the pan, working in batches if needed to avoid crowding it.
  • Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F (74°C). Transfer chicken to a plate, cover to keep warm, and set aside.
  • Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant.
  • Add the chicken stock (or water or wine) and deglaze the pan, scraping any bits stuck to the bottom with a wooden spoon. Allow the liquids to simmer and reduce for 2-3 minutes.
  • Adjust the heat to medium-low, and add the heavy cream, parmesan cheese, and cream cheese to the skillet, seasoning with crushed pepper flakes. Allow the sauce to simmer for a couple of minutes and thicken. If it becomes too thick, stir in a tablespoon of water.
  • Add the spinach and artichoke hearts, stir in, and let the spinach wilt in the sauce.
  • Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.

Notes

  • Ingredient substitutions: This dish can be made with frozen spinach and/or artichoke hearts. Be sure to thaw and drain well, squeezing out all of the excess liquid.
  • Make it extra cheesy: If you're cooking this in an oven-proof pan, you can add some shredded mozzarella cheese to the chicken and place the whole thing under the broiler for a few minutes until it's melty and bubbly.
  • Taste and adjust: You can enhance the flavor of the sauce by adding more salt, pepper, or a squeeze of fresh lemon juice for brightness.
  • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 723kcal | Carbohydrates: 9g | Protein: 44g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 1016mg | Potassium: 846mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3516IU | Vitamin C: 18mg | Calcium: 220mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/creamy-spinach-artichoke-chicken/