Creamy Spinach Artichoke Chicken
Looking for a quick, indulgent meal that feels like a restaurant-quality dish?
This Creamy Spinach Artichoke Chicken comes together in just 30 minutes with simple ingredients, creating a creamy, flavorful sauce that will make your taste buds dance.
Perfect for a cozy weeknight dinner or a special date night, this dish brings comfort and sophistication to your table without the fuss!
For the Chicken
- Chicken Breasts – Use boneless, skinless chicken breasts (about 1-1.25 lb total). These are quick to cook and tender, making them perfect for this dish.
- Salt & Pepper – Season the chicken to enhance the flavor and bring out the best in the dish.
- Cooking Oil – Used for frying the chicken to a golden brown and crispy texture.
For the Creamy Sauce
- Fresh Spinach – Adds color, texture, and a fresh, earthy taste to the creamy sauce.
- Artichoke Hearts – Use quartered artichoke hearts from a jar, drained. These bring a tangy, savory flavor to the sauce.
- Garlic – Fresh garlic adds depth and fragrance to the creamy sauce.
- Butter – Helps to sauté the garlic and add richness to the sauce.
- Chicken Broth – Adds a savory base to the sauce. You can use low-sodium broth if preferred.
- Sour Cream – Gives the sauce its creamy, tangy texture.
- Cream Cheese – Melts into the sauce, providing a smooth, velvety consistency.
- Milk – Balances out the creaminess and thins the sauce to the right texture.
- Parmesan Cheese – Adds a salty, umami depth to the sauce.
- Crushed Red Pepper – A pinch adds a slight kick to the creamy sauce.
- Salt & Pepper – To taste, adjusting the seasoning to your preference.
Creamy Spinach Artichoke Chicken
This creamy spinach artichoke chicken is a flavorful, indulgent dish that’s quick to make but impressive enough for a special evening. With a rich sauce, tender chicken, and vibrant spinach and artichokes, it’s the perfect easy meal for any occasion!
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Servings: 4
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Ingredients:
- 2 boneless, skinless chicken breasts (about 1-1.25 lb)
- Salt and pepper, to taste
- 1 Tbsp cooking oil
- 4 oz fresh spinach
- 1 (12 oz) jar quartered artichoke hearts in water, drained
- 4 cloves garlic, minced
- 1 Tbsp butter
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 4 oz cream cheese, cut into chunks
- 1/4 cup milk
- 1/4 cup grated parmesan cheese
- Pinch of crushed red pepper (optional)
Instructions:
- Prepare the Chicken:
Place the chicken breasts on a cutting board, cover with plastic wrap, and gently pound them to an even thickness (about 3/4 inch). Cut each breast in half to make two thinner pieces or use pre-sliced chicken breasts. Season with salt and pepper. - Cook the Chicken:
Heat cooking oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Once done, transfer the chicken to a plate, cover it to keep warm, and set aside. - Make the Sauce:
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and softened.
Pour in the chicken broth, scraping the browned bits off the bottom of the skillet. Add the cream cheese and sour cream, whisking continuously until smooth and fully melted. Stir in the milk until fully combined. - Finish the Sauce:
Add grated parmesan, a pinch of red pepper flakes (if using), and freshly ground black pepper to taste. Whisk everything together for a couple of minutes. Stir in the spinach a handful at a time, allowing it to wilt quickly. Then, fold in the chopped artichoke hearts. - Combine and Serve:
Return the cooked chicken to the skillet and spoon the creamy spinach artichoke sauce over the top. Heat for an additional minute, then serve hot.
Chicken cost may vary depending on the type of chicken used. Organic options can increase the price slightly. Nutrition per Serving
Calories: 436 kcal | Carbohydrates: 11.2g | Protein: 39g | Fat: 26.8g | Saturated Fat: 14.5g
Cholesterol: 76mg | Sodium: 1,067mg | Potassium: 586mg | Fiber: 4.1g | Sugar: 5.5g
Vitamin A: 1,045 IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 2.2mg
- Can I use frozen spinach instead of fresh?
Yes! If you’re in a pinch, frozen spinach works just fine. Just be sure to thaw and squeeze out any excess water before adding it to the sauce, so it doesn’t water down the creamy goodness. - How can I ensure the chicken cooks evenly?
The secret is to pound the chicken to an even thickness (about ¾-inch) before cooking. Alternatively, you can opt for thinly sliced chicken cutlets for a faster cook. Either way, this step ensures perfectly cooked chicken throughout. - Can I make the sauce ahead of time?
Absolutely! You can make the sauce ahead and store it in the fridge for up to three days. When you’re ready to serve, just reheat it and add the chicken back in. So simple! - What side dishes go well with this chicken?
This creamy chicken is versatile! You can serve it with pasta, rice, or even crusty bread for dipping. For a lighter option, try pairing it with steamed veggies like broccoli or asparagus for the perfect balance. - How do I avoid the sauce from curdling?
To keep your sauce smooth, don’t bring it to a boil after adding dairy. Keep the heat on medium and remove the sauce from the heat before stirring in ingredients like sour cream and cream cheese to ensure a velvety texture.
