Creamy Spinach Artichoke Chicken Recipe
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.
- 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
