Introduction

Creamy Spinach Artichoke Chicken is a rich and flavorful dish that combines tender chicken cutlets with a luscious spinach and artichoke sauce. This comforting meal is perfect for weeknight dinners or when you want to impress guests with minimal effort.

Creamy Spinach Artichoke Chicken Recipe - Recipe Image

Ingredients

2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
Kosher salt & freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil, plus more as needed
1 cup chopped white onion
4 cloves of garlic, finely minced
1/2 cup low sodium chicken broth
2 teaspoons fresh lemon juice
1 cup heavy whipping cream
1 (heaping) cup freshly grated parmesan cheese
12-ounce jar marinated & quartered artichokes, liquid drained
5-ounce package fresh baby spinach

Instructions

Step 1: On a large plate or small baking sheet, season the chicken with old bay seasoning, garlic powder, red pepper flakes, and salt and pepper to taste. Use your hands to massage the spices into the chicken to coat all surfaces, then set aside.
Step 2: In a large, deep skillet over medium heat, add butter and olive oil. Once sizzling, swirl to coat the bottom evenly. Place chicken in the pan without overcrowding; cook in batches if necessary.
Step 3: Cook chicken cutlets for 3-4 minutes per side until golden brown, slightly crisp, and cooked through (internal temperature should reach 165°F). Transfer cooked chicken to a clean plate and repeat with remaining pieces.
Step 4: If the skillet is dry, add a small amount of oil as needed. Add chopped onion and sauté for 3-4 minutes until tender and golden, stirring occasionally. Add minced garlic and cook for about 1 minute until fragrant.
Step 5: Pour in chicken broth and lemon juice to deglaze the pan. Stir with a wooden utensil, scraping up browned bits. Let bubble for 1-2 minutes until slightly reduced, then reduce heat to medium-low.
Step 6: Add heavy cream and parmesan cheese, stirring to combine. Mix in artichokes and fresh spinach, gently stirring everything together.
Step 7: Let the spinach and artichoke mixture simmer for 2-3 minutes until the spinach wilts. Return cooked chicken and any collected juices to the pan. Continue cooking for 3-4 minutes until the chicken is heated through and sauce thickens slightly.
Step 8: Serve immediately, spooning the creamy spinach artichoke sauce over the chicken. Pair with your favorite sides such as mashed potatoes, rice, or pasta. Enjoy!

Tips & Variations

For extra richness, add a splash of white wine when deglazing the pan in step 5.
Use fresh parmesan cheese for the best flavor and smoother sauce.
Substitute fresh spinach with kale for a slightly earthier taste and more texture.
Adjust red pepper flakes according to your preferred spice level or omit entirely for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the spinach thoroughly before adding to avoid excess liquid in the sauce.

Is it possible to make this recipe dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free cheese alternative to make this dish dairy-free, though the flavor and texture will change slightly.

Creamy Spinach Artichoke Chicken Recipe

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★★★★★

4.5 from 90 reviews

This Creamy Spinach Artichoke Chicken recipe features tender chicken cutlets simmered in a luscious sauce made from heavy cream, parmesan cheese, fresh spinach, and marinated artichokes. Enhanced with aromatic garlic, sautéed onions, and a hint of lemon, it creates a rich, flavorful dish perfect for an impressive dinner that comes together quickly on the stovetop.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
Kosher salt & freshly ground black pepper, to taste

Cooking Fat

2 tablespoons unsalted butter
1 tablespoon olive oil, plus more as needed

Sauce & Veggies

1 cup chopped white onion
4 cloves of garlic, finely minced
1/2 cup low sodium chicken broth
2 teaspoons fresh lemon juice
1 cup heavy whipping cream
1 (heaping) cup freshly grated parmesan cheese
12-ounce jar marinated & quartered artichokes, liquid drained & discarded/reserved
5-ounce package fresh baby spinach

Instructions

Season the Chicken: On a large plate or small baking sheet, combine the old bay seasoning, garlic powder, red pepper flakes, kosher salt, and black pepper. Massage the spice blend thoroughly into the chicken cutlets to ensure even coating. Set aside.
Heat Fat and Cook Chicken: In a large, deep skillet or sauté pan over medium heat, melt the butter with the olive oil until sizzling. Swirl the pan to coat the bottom evenly. Add the chicken cutlets in a single layer without overcrowding; cook in batches if needed.
Sauté Chicken Until Golden: Cook the chicken for 3-4 minutes per side, or until golden brown with slightly crisp edges and the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate and repeat with remaining pieces.
Sauté Onions and Garlic: If the skillet looks dry, add a touch more olive oil as needed. Add the chopped onions and sauté for 3-4 minutes until golden and tender, stirring occasionally. Add minced garlic and cook until fragrant, about 1 minute.
Deglaze Pan: Pour in the chicken broth and fresh lemon juice. Use a wooden spoon to scrape up browned bits from the bottom of the pan, stirring to combine. Allow to simmer and reduce for 1-2 minutes. Lower heat to medium-low.
Add Cream, Cheese, Artichokes, and Spinach: Stir in the heavy cream and sprinkle parmesan cheese into the mixture, blending until smooth. Gently fold in the drained artichokes and fresh spinach, combining well.
Simmer Sauce and Reintroduce Chicken: Let the spinach-artichoke sauce simmer for 2-3 minutes until the spinach wilts. Return the cooked chicken pieces to the pan along with any juices. Continue cooking for 3-4 minutes until the sauce thickens and the chicken is heated through.
Serve Immediately: Spoon the creamy spinach artichoke sauce generously over the chicken cutlets. Pair with mashed potatoes, rice, or pasta for a complete meal. Enjoy!

Notes

Use a meat thermometer to ensure chicken is safely cooked to 165°F.
If you prefer a spicier dish, increase the red pepper flakes amount.
Freshly grated parmesan cheese provides better melting and flavor than pre-grated.
Make sure to drain artichokes well to avoid a watery sauce.
Use low sodium chicken broth to better control the salt balance.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: creamy chicken, spinach artichoke chicken, skillet chicken, chicken with cream sauce, easy dinner recipe, weeknight chicken