Spinach Artichoke Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
550 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Chicken
Description
Chicken breasts are sliced into thinner cutlets, seasoned, and lightly floured before being cooked in olive oil and butter until golden on both sides. After removing the chicken, the pan is used to create a sauce by melting cream cheese into chicken broth with minced garlic. Chopped artichoke hearts and fresh spinach are added to the sauce, which wilts the spinach and blends with the cheese for creamy richness.
Parmesan cheese is stirred in for extra flavor and a slightly nutty finish. The chicken is returned to the pan to simmer briefly in the sauce, ensuring it is fully cooked and infused with flavors. This one-pan dish balances protein with vegetable ingredients and a creamy component, making it suitable for a fulfilling main course.
Letting the cream cheese soften before using ensures a smooth, lump-free sauce. Frozen spinach can be used if thawed and drained well. Adjust thickness of the sauce by adding more broth if desired. Smaller chicken breasts may require leaving whole but will need longer cooking times.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese softened, one block, Philly
- 2 cloves garlic minced
- 1 (14 ounce) artichoke hearts drained & chopped, canned
- 2 cups baby spinach packed, fresh
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
- Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
- Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.
Notes
- For a smooth sauce, let cream cheese soften at room temperature for at least an hour before cooking, or microwave in short bursts until very soft.
- Frozen spinach can be substituted but should be fully thawed and excess water squeezed out to prevent a watery sauce.
- If using smaller chicken breasts, you can leave them whole but account for longer cooking time to ensure doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 1080mg | 45% |
| Potassium | 638mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3391IU | 68% |
| Vitamin C | 30mg | 33% |
| Calcium | 241mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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