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Spinach Artichoke Chicken Recipe

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4.3 from 12 reviews

This creamy Spinach Artichoke Chicken recipe features tender, golden-browned chicken breasts smothered in a rich, flavorful spinach and artichoke sauce made with Parmesan, cream cheese, and fresh spinach. Ready in just 40 minutes, it’s a comforting, restaurant-quality meal perfect for weeknight dinners.

Ingredients

Chicken

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 2 boneless skinless chicken breasts, sliced lengthwise 1/2 inch thick
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Spinach Artichoke Sauce

  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 cup reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 5 cups fresh baby spinach
  • 1 (12 ounces) marinated quartered artichoke hearts, drained and chopped

Instructions

  1. Prep the chicken: In a shallow bowl or pan, combine the flour, garlic powder, onion powder, and Italian seasoning. Season both sides of the sliced chicken breasts with salt and pepper. Dredge each piece in the seasoned flour and shake off any excess. This coating helps form a golden brown crust when cooking.
  2. Sear the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and keep warm.
  3. Make the spinach artichoke sauce: In the same skillet, add the finely chopped shallot and cook until softened, about 1 to 2 minutes. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Season with salt, pepper, and crushed red pepper flakes. Bring to a simmer, then reduce heat to low. Stir in the grated Parmesan cheese. Add cream cheese in small dollops, whisking continuously until smooth. Gradually whisk in the heavy cream. Stir in the fresh spinach and chopped artichoke hearts. Continue to simmer, stirring occasionally until the spinach is fully wilted.
  4. Add the chicken back in: Return the seared chicken breasts along with any accumulated juices back to the skillet. Continue to simmer gently until the chicken is cooked through and reaches an internal temperature of 165ºF, ensuring it is safe to eat. This will also allow the chicken to absorb the sauce flavors.

Notes

  • Dredging the chicken in seasoned flour before searing creates a flavorful, golden crust.
  • An instant-read thermometer ensures your chicken is perfectly cooked to a safe internal temperature without overcooking.
  • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
  • Serving suggestion: Pair this dish with steamed rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Find it online: https://cozyplatter.com/spinach-artichoke-chicken-recipe/