5.0 from 3 votes
Spinach Artichoke Chicken Recipe
This recipe takes your favorite restaurant appetizer and turns it into a creamy, cheesy, delicious spinach artichoke chicken skillet dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 524 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1½ pounds boneless, skinless chicken breasts (2 breasts)
- Kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter divided (⅜ stick)
- 1 tablespoon olive oil
- ½ cup diced onion
- 4 cloves garlic minced
- 14 ounces artichoke hearts in water drained and chopped (1 can)
- 2½ cups fresh baby spinach
- ½ cup low-sodium chicken broth
- ½ cup sour cream
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Cut the chicken breasts in half horizontally, creating four thinner filets. Season with salt and pepper and dredge in flour to coat, shaking off any excess.
- Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 10-12 minutes, flipping once or twice, until cooked through and golden brown. Remove to a plate and set aside.
- Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant. Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.
- Add the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in the sour cream until it’s well incorporated, then add the heavy cream and allow it to warm through.
- Stir in the Parmesan, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired.
Cup of Yum
Notes
- Storage: Store spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days.
- You can use boneless, skinless chicken thighs instead of breasts.
- For a gluten-free dish, swap the all-purpose flour for gluten-free 1:1 baking flour.
- You can use thawed and drained frozen spinach in place of fresh.
- In place of the heavy cream, you can use half-and-half or more sour cream.
- Feel free to swap the Parmesan cheese for Asiago, Pecorino, or Romano!
- If you can find thinly-sliced chicken at the grocery store, you can skip cutting the chicken breasts.
- Properly cooked chicken breasts should read 165°F on an instant-read thermometer.
- Stir in the heavy cream slowly and off the heat to prevent curdling.
Nutrition Information
Serving
1breast
Calories
524kcal
(26%)
Carbohydrates
16g
(5%)
Protein
42g
(84%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
176mg
(59%)
Sodium
1295mg
(54%)
Potassium
878mg
(25%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2597IU
(52%)
Vitamin C
10mg
(11%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 524
% Daily Value*
| Serving | 1breast | |
| Calories | 524kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 176mg | 59% |
| Sodium | 1295mg | 54% |
| Potassium | 878mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2597IU | 52% |
| Vitamin C | 10mg | 11% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.