Creamy Spinach Artichoke Chicken features seasoned chicken breasts pan seared until golden brown and nestled in a creamy spinach artichoke sauce. Enjoy this one on its own or alongside pasta, mashed potatoes or rice.
We love spinach artichoke dip in our house. Spinach Dip Wonton Cups are one of our favorite appetizer recipes that we bring to all of our family functions.
I wanted to find a way to implement those flavors into a protein rich main dish and the result is this creamy chicken dish that is decadent and rich with lots of silky spinach and tangy artichoke pieces. Oh, and a cream cheese sauce loaded with salty parmesan cheese.
This one feels fancy, but it is a breeze to prepare.
If you are looking for more chicken dishes with delicious pan sauces, you may enjoy Olive Garden Stuffed Chicken Marsala and Texas Roadhouse Smothered Chicken.
Ingredients
- Chicken breasts: You could buy standard boneless skinless chicken breasts or ones that have already been thin cut for you.
- Spices: To season the chicken breasts you’re going to use a blend of garlic powder, paprika, onion powder, and salt.
- Canned artichokes: You can use either marinated artichokes or canned artichokes in water for this.
- Fresh spinach: It will look like a lot of spinach first, but it cooks down dramatically when added to the pan.
- Garlic: Lots of fresh garlic for flavor in this recipe!
- Butter: Butter is used to saute the garlic and gives a richer flavor than oil alone.
- Chicken Stock: This helps create the sauce, thin it out and keep it flavorful.
- Cream Cheese: To help create the creamy sauce.
- Parmesan cheese: Freshly grated Parmesan cheese will melt and taste best.
How to make creamy spinach artichoke chicken
Step 1. If using boneless skinless chicken breasts, butterfly them and slice all the way through so each breast is two thin pieces.
Step 2. Season liberally with a seasoning blend of garlic powder, paprika, onion powder, and salt.
Step 3. Add oil to a large deep skillet and heat over medium high heat.
Once hot, add seasoned chicken pieces and sear until a nice crust has formed, about 4-5 minutes. Flip and continue to cook until the chicken reaches an internal temperature of 165 F. Remove to a plate to the side.
Step 4. To the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant but do not allow to brown.
Step 5. Deglaze pan with chicken stock, scraping up any flavorful bits on the bottom of the pan.
Step 6. Reduce heat to medium low and whisk in softened cream cheese. Allow to reduce, about 5 minutes, stirring occasionally.
Step 7. Add chopped spinach and chopped artichoke hearts and allow to cook for 1-2 minutes.
Step 8. Stir in freshly grated parmesan cheese before adding cooked chicken pieces back into pan. Enjoy!
Recipe tips
- Use thin cut chicken breasts for ease and quick cooking. This also helps ensure they are cooked through without drying out.
- This recipe works well with both marinated artichoke hearts and artichoke hearts in water. Drain well, either way.
- You can easily double this recipe for a larger family or meal prep. You may have to work in stages when cooking the chicken to not overcrowd the pan.
More chicken breast recipes
- Texas Roadhouse Herb Crusted Chicken
- Crispy Jalapeno Popper Chicken Breasts
- Olive Garden Chicken Tortellini Alfredo
- Cheesy Mexican Chicken and Rice
If you try this Creamy Spinach Artichoke Chicken please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Creamy Spinach Artichoke Chicken
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tbsp. oil
- 2 tbsp. butter
- 6 garlic cloves minced
- ½ cup chicken stock
- 4 oz. cream cheese
- 1 can artichoke hearts drain and chop, 15 oz. can
- 2 cups fresh spinach chopped well
- ½ cup freshly grated parmesan cheese
Instructions
- If using boneless skinless chicken breasts, butterfly them and slice all the way through so each breast is two thin pieces.
- Season liberally with a seasoning blend of garlic powder, paprika, onion powder, and salt.
- Add oil to a large deep skillet and heat over medium high heat.
- Once hot, add seasoned chicken pieces and sear until a nice crust has formed, about 4-5 minutes. Flip and continue to cook until the chicken reaches an internal temperature of 165 F. Remove to a plate to the side.
- To the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant but do not allow to brown.
- Deglaze pan with chicken stock, scraping up any flavorful bits on the bottom of the pan.
- Reduce heat to medium low and whisk in softened cream cheese. Allow to reduce, about 5 minutes, stirring occasionally.
- Add chopped spinach and chopped artichoke hearts and allow to cook for 1-2 minutes.
- Stir in freshly grated parmesan cheese before adding cooked chicken pieces back into pan. Enjoy!
Leave a Reply