Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Artichoke Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 51 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Spinach Artichoke Chicken recipe offers tender chicken cutlets smothered in a creamy, cheesy sauce loaded with artichoke hearts and fresh spinach. The dish combines simple pantry staples with fresh ingredients to create a rich and hearty entree perfect for weeknight dinners or casual gatherings. Cooked on the stovetop, the chicken is first pan-seared to golden perfection before being finished in a luscious spinach artichoke cream sauce that is sure to satisfy.

Ingredients

Chicken

  • 2 large chicken breasts
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Sauce

  • 3/4 cup chicken broth
  • 8 ounces cream cheese (one block Philadelphia), softened
  • 2 cloves garlic, minced
  • 1 (14 ounce) can artichoke hearts, drained & chopped
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. Season each piece with salt and pepper, then lightly coat them in flour to help create a golden crust when cooking.
  2. Cook Chicken: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken cutlets. Cook for 4-5 minutes on each side or until golden brown and almost cooked through. Remove the chicken from the pan and set aside.
  3. Make the Sauce: Reduce heat to medium and add chicken broth, softened cream cheese, and minced garlic to the same pan. Stir often as the cream cheese melts and combines with the broth to form a smooth, creamy sauce.
  4. Add Vegetables: Stir in the chopped artichoke hearts and fresh baby spinach. Allow the spinach to wilt completely into the sauce. If the sauce becomes too thick, add a splash more chicken broth to reach your desired consistency.
  5. Finish the Dish: Mix in the freshly grated Parmesan cheese until well combined. Return the chicken cutlets to the pan and cook for a few more minutes until the chicken is fully cooked and heated through. Adjust seasoning with salt and pepper as needed. Serve immediately, spooning the creamy sauce over the chicken.

Notes

  • For best results, warm the cream cheese at room temperature for at least an hour before cooking or soften it quickly in 20-30 second microwave intervals.
  • Frozen spinach can be used as a substitute for fresh; make sure to thaw and squeeze out all excess water before adding.
  • If using smaller whole chicken breasts instead of slicing, note that cooking time will be longer to ensure the chicken is cooked through.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/spinach-artichoke-chicken-recipe/