Creamy Spinach Artichoke Chicken
If you’re after a quick, creamy, and utterly satisfying dinner, this Creamy Spinach Artichoke Chicken will blow your taste buds away!
In just 30 minutes, you can enjoy tender chicken smothered in a velvety spinach-artichoke sauce, full of bold, savory flavors.
It’s the perfect go-to recipe for a busy weeknight or an effortless date night dinner.
Plus, it’s a breeze to make with ingredients you probably already have on hand.
Give it a try, and watch it become a regular in your rotation!
For Creamy Spinach Artichoke Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe. You can also use thin-sliced chicken filets for a quicker cook time.
- Cooking Oil – This is for frying the chicken until golden brown and crispy.
- Fresh Spinach – Adds a nice, fresh flavor to the creamy sauce while wilting perfectly in the skillet.
- Artichoke Hearts – Quartered and drained, these provide a tangy and slightly sweet flavor to balance the richness of the sauce.
- Garlic – Fresh minced garlic adds an aromatic punch to the sauce.
- Butter – For sautéing the garlic and adding richness to the sauce.
- Chicken Broth – Used to deglaze the pan and form the base of the creamy sauce.
- Sour Cream – Helps create the creamy texture in the sauce while adding a bit of tang.
- Cream Cheese – Provides a rich, smooth texture to the sauce.
- Milk – Helps thin the sauce to the perfect consistency.
- Grated Parmesan – Adds a savory, cheesy depth to the sauce.
- Crushed Red Pepper Flakes – For a little heat to balance the creamy sauce.
- Salt and Pepper – To taste, for seasoning the chicken and the sauce.
Creamy Spinach Artichoke Chicken
Ingredients
- 2 boneless, skinless chicken breasts (1-1.25 lb. total)
- Salt and pepper, to taste
- 1 tbsp cooking oil
- 4 oz fresh spinach
- 12 oz jar of quartered artichoke hearts in water
- 4 cloves garlic
- 1 tbsp butter
- ½ cup chicken broth
- ½ cup sour cream
- 4 oz cream cheese
- ¼ cup milk
- ¼ cup grated parmesan
- Pinch of crushed red pepper flakes
- Additional salt and pepper for seasoning
Instructions
- Prep the Chicken: Place the chicken breasts on a cutting board, cover with plastic wrap to avoid splatter, and gently pound them to an even thickness (about 3/4-inch). Slice each breast in half for thinner pieces, or use pre-sliced filets. Season with salt and pepper.
- Cook the Chicken: Heat oil in a large skillet over medium heat. Once hot, swirl the oil to coat the pan and add the chicken. Cook for 5-7 minutes per side until golden brown and cooked through. Transfer to a clean plate and cover to keep warm.
- Prepare the Sauce: While the chicken cooks, chop the spinach and artichokes into smaller pieces. Mince the garlic. Once the chicken is done, remove it from the skillet and set aside. Add butter and garlic to the skillet, sautéing for about 1 minute until fragrant.
- Make the Sauce: Pour chicken broth into the skillet, scraping the browned bits from the pan. Cut the cream cheese into chunks and add it along with the sour cream. Whisk the mixture until smooth and the cream cheese is fully melted. Stir in the milk, and continue whisking until smooth.
- Finish the Sauce: Add the grated parmesan, red pepper flakes, and freshly ground pepper. Stir for a few more minutes. Gradually add the spinach, stirring until wilted. Then, mix in the chopped artichoke hearts.
- Combine and Serve: Return the chicken to the skillet, spoon the creamy spinach artichoke sauce over the chicken, and serve hot.
Notes
- The chicken used in this recipe is organic, which results in a slightly higher cost.
- Can I use frozen spinach instead of fresh?
Yes, you can! Just be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the sauce. This will help keep the creamy sauce smooth and prevent it from becoming watery.
- How do I make the chicken cook evenly?
To ensure the chicken cooks perfectly, try pounding it to an even thickness using a mallet or rolling pin. This helps the chicken cook faster and more evenly, keeping it tender and juicy!
- Can I prep the sauce ahead of time?
Absolutely! You can make the creamy spinach artichoke sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat the sauce and add your cooked chicken for a quick meal.
- What can I serve with this dish?
This dish is so versatile! It pairs wonderfully with pasta, rice, or even some crispy bread to soak up all that creamy goodness. For a low-carb option, you can serve it with steamed veggies like broccoli or cauliflower rice.
- How can I prevent the sauce from curdling?
To avoid curdling, make sure you’re cooking the sauce on medium heat and not boiling it once the dairy ingredients are added. Stir gently to keep it smooth, and remove it from the heat once everything is combined.
