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5.0 from 24 votes

Creamy Spinach and Artichoke Chicken

Everything you love about the classic spinach and artichoke dip, combined with an easy, one pan chicken dinner idea!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 673 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken
  • 2 boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano
  • 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 unsalted butter
  • 4 cloves garlic minced
  • 1 cup reduced sodium chicken broth
  • 4 oz cream cheese softened and cubed
  • 2 cups packed chopped fresh baby spinach
  • 7 oz can artichoke hearts drained and diced
  • 2/3 cup heavy whipping cream
  • 1/3 cup grated Parmesan cheese freshly grated is best
  • 1/4 cup shredded Mozzarella cheese
  • salt and pepper to taste

Instructions

Prepare
    Cup of Yum
  1. 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
  1. Season chicken on all sides with salt, pepper, oregano, onion powder, and paprika.  Add flour to a shallow bowl.
  2. Dredge chicken breasts in the flour, on both sides, then place on a plate.
  3. 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
  1. Reduce skillet heat to MED, then add butter and melt.  Add garlic and cook for about 30 seconds, stirring frequently.
  2. 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.
  3. Add in spinach, artichokes, and heavy cream.  Cook for several minutes, stirring often, until spinach is wilted.
  4. 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
  1. 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 you can't find a 7 oz can of artichoke hearts, feel free to use about half of a standard 14-15 oz can.

Nutrition Information

Calories 673kcal (34%) Carbohydrates 24g (8%) Protein 38g (76%) Fat 48g (74%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 174mg (58%) Sodium 1008mg (42%) Potassium 1264mg (36%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 12450IU (249%) Vitamin C 36mg (40%) Calcium 301mg (30%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 673

% 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.