Creamy Spinach and Artichoke Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach and Artichoke Chicken
Description
The Creamy Spinach and Artichoke Chicken features boneless, skinless chicken breasts that are carefully sliced thin, seasoned with a blend of salt, pepper, oregano, onion powder, and paprika, then lightly dredged in flour. This preparation ensures a flavorful crust when seared in olive oil over medium-high heat. The sauce is prepared in the same skillet, starting with butter and garlic, then simmered with chicken broth to pick up browned bits, followed by softened cream cheese, fresh spinach, artichoke hearts, heavy cream, and a mix of Parmesan and mozzarella cheeses. The sauce is creamy and rich with a mild tang from the cheeses and the freshness of spinach and artichoke, complementing the tender chicken beneath.
This dish works well as a hearty main course, suitable for serving alongside steamed vegetables, rice, or crusty bread to soak up the sauce. The combination of familiar ingredients makes it a versatile option for weeknight meals or casual dinners.
If using a larger can of artichoke hearts, adjusting the quantity to about half the can maintains balance in the sauce, ensuring the flavors remain harmonious and the texture isn’t overwhelmed.
Ingredients
Chicken
- 2 chicken breast boneless skinless
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp oregano dried
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/2 cup all-purpose flour for dredging
- 1 - 2 Tbsp olive oil
Spinach and artichoke sauce
- 2 Tbsp butter unsalted
- 4 cloves garlic minced
- 1 cup chicken broth reduced sodium
- 4 oz cream cheese softened and cubed
- 2 cups packed spinach fresh baby, chopped
- 7 oz can artichoke hearts drained and diced
- 2/3 cup heavy whipping cream
- 1/3 cup Parmesan Cheese freshly grated is best, grated
- 1/4 cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
Instructions
Prepare
- Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
Sear chicken
- Season chicken on all sides with salt, pepper, oregano, onion powder, and paprika. Add flour to a shallow bowl.
- Dredge chicken breasts in the flour, on both sides, then place on a plate.
- Heat olive oil in a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add chicken and cook for about 4 minutes per side, or until it has a golden brown crust and cooked through. Remove to a plate.
Make sauce
- Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.
- Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add cubed cream cheese and cook, stirring often, until the cream cheese has melted into a smooth sauce.
- Add in spinach, artichokes, and heavy cream. Cook for several minutes, stirring often, until spinach is wilted.
- Stir in Parmesan and mozzarella cheese, stirring until smooth and creamy, and thickened to a sauce that will easily coat the back of a spoon. Taste sauce and add salt and pepper, per your tastes.
Finish
- Return chicken back to the skillet, nestling them down into the sauce, and spooning a bit of the sauce over the top of the chicken.
Notes
- If a 7-ounce can of artichoke hearts is unavailable, use about half of a larger 14 to 15-ounce can and drain well before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 24g | 8% |
| Protein | 38g | 76% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1008mg | 42% |
| Potassium | 1264mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 12450IU | 249% |
| Vitamin C | 36mg | 40% |
| Calcium | 301mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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