Spinach Artichoke Chicken

By Maria Lichty

Published on March 25, 2024

View RecipePin Recipe4.815

Spinach artichoke dip is a classic appetizer that is popular at parties and potlucks. If you are a fan, you will LOVE this Spinach Artichoke Chicken recipe.

Juicy, tender chicken breasts are nestled in a rich and creamy spinach artichoke sauce. This easy chicken dinner is easy to make and a family favorite! Serve with crusty bread or garlic bread to soak up all of that delicious sauce. It is also great with pasta or a salad on the side.

Add this 30 minute chicken recipe to your dinner rotation. It is perfect for busy weeknights or easy entertaining!

Ingredients

• Olive oil– avocado oil will also work!
• Chicken– boneless skinless chicken breasts, you will need about 1 pound.
• Butter– you can use unsalted or salted butter.
• Shallot– chopped.
• Garlic– minced.
• Spinach– roughly chop the spinach leaves.
• Artichoke hearts– you can use canned or jarred artichoke hearts. Drain and roughly chop before using.
• Chicken broth– chicken stock will also work.
• Heavy cream– to create a rich and creamy sauce.
• Parmesan cheese– buy a wedge of Parmesan cheese and grate it.
• Lemon juice– to brighten the sauce.
• Crushed red pepper flakes– to add a little heat.
• Fresh basil– for garnish.

How to Make Spinach Artichoke Chicken

• Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.

• In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.

• Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.

• Add the spinach and artichoke hearts and cook until the spinach is wilted.

• Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally.

• Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.

• Return the chicken breasts to the skillet and simmer for 2 to 3 minutes.
• Plate the chicken with the sauce and garnish with parmesan cheese and fresh basil. Serve immediately.

Serving Suggestions

Here are a few side dishes that pair well with Spinach Artichoke Chicken.

• Simple Arugula Salad
• Simple Kale Salad
• Caesar Salad
• Roasted Carrots
• Roasted Broccoli
• Roasted Asparagus
• Garlic Bread
• Dinner Rolls

Storing & Reheating Tips

• Let the chicken cool completely. Transfer to an airtight container and seal tightly. Store in the refrigerator for up to 4 days.
• To reheat, place the chicken and sauce in a large skillet and heat over low heat until heated through and sauce is creamy.

More Chicken Recipes

• Easy Skillet Chicken Thighs
• Chicken Piccata
• Lemon Butter Chicken
• Honey Mustard Chicken
• Chicken Parmesan
• Chicken Pot Pie

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Chicken

Spinach Artichoke Chicken

Juicy chicken breasts with a rich and creamy spinach artichoke sauce. This easy 30 minute chicken dinner is perfect for busy weeknights! Serve with crusty bread, pasta, or a salad.

4.80 from 5 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 26 minutes mins

Cuisine American

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 2 large boneless skinless chicken breasts, about 1 pound
• Kosher salt and black pepper, for seasoning the chicken
• 1 tablespoon butter
• 1 shallot, chopped
• 3 cloves garlic, minced
• 2 cups roughly chopped fresh spinach
• 14 oz can artichoke hearts, drained and roughly chopped
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon of crushed red pepper flakes
• Extra parmesan cheese and freshly chopped basil, for garnish

Instructions

 

• Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.
• In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.
• Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.
• Add the spinach and artichoke hearts and cook until the spinach is wilted.
• Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally. Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.
• Return the chicken breasts to the skillet and simmer for 2 to 3 minutes.
• Plate the chicken with the sauce and garnish with parmesan cheese and fresh basil. Serve immediately.

Nutrition

Calories: 487kcal, Carbohydrates: 9g, Protein: 18g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 117mg, Sodium: 767mg, Potassium: 403mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3433IU, Vitamin C: 29mg, Calcium: 141mg, Iron: 2mg

Keywords artichoke, chicken, spinach

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