Go Back
Spinach and Artichoke Chicken
Print

Spinach and Artichoke Chicken - Hearty Food Ideas

As the days start to warm up, I find myself daydreaming about gatherings filled with laughter, delicious food, and the joy of shared moments. One dish that has secured its place in my top favorites for such occasions is Spinach and Artichoke Chicken. It’s a crowd-pleaser that pairs beautifully with a range of sides.
Course Dinner
Cuisine American
Keyword Spinach and Artichoke Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 350kcal

Ingredients

  • 2 boneless, skinless chicken breasts about 1 to 1.25 pounds total
  • 4 cloves garlic, finely minced
  • 1 tablespoon neutral cooking oil such as avocado or canola oil
  • 1 tablespoon unsalted butter
  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon lemon zest
  • 1/4 cup whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 pinch crushed red pepper flakes
  • 4 ounces fresh baby spinach leaves
  • 1 jar quartered artichoke hearts packed in water, drained 12 oz
  • 1/4 teaspoon onion powder
  • Fine sea salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare Your Ingredients

  • Start by gathering all your ingredients. Chop the garlic, drain the artichoke hearts, and wash the spinach. Having everything at arm’s reach makes cooking a breeze. Trust me, it’s a small effort that pays off immensely.

Step 2: Sear the Chicken

  • Heat the neutral cooking oil and butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear each side for about 6-7 minutes until they are golden brown. You want a nice crust, so resist the urge to flip them prematurely.

Step 3: Make the Creamy Sauce

  • Once the chicken is seared, remove it from the skillet and let it rest. In the same pan, add the minced garlic and sauté it for about a minute until it’s fragrant. Don’t rush—this step builds layers of flavor.
    Now, it’s time to create the sauce. Whisk together cream cheese, sour cream, chicken broth, milk, Parmesan cheese, lemon zest, and onion powder in the skillet. Stir continuously, letting the mixture come together into a smooth, creamy sauce.

Step 4: Add Spinach and Artichoke

  • Once the sauce is creamy, fold in the spinach and the artichokes. Cook this luscious mixture for another 2-3 minutes, just enough to wilt the spinach and warm the artichokes. The whole kitchen will start to smell divine!

Step 5: Combine and Cook

  • Return the chicken to the skillet, spooning the creamy sauce over each breast. Reduce the heat to low and cover the skillet. Let it simmer for about 10 minutes. This lazy time allows the flavors to meld beautifully, yielding juicy chicken and a rich sauce.

Step 6: Serve and Enjoy!

  • Once done, plate your chicken, making sure to pour extra sauce on top. Garnish with more Parmesan or even a sprinkle of fresh herbs if you’re feeling fancy.

Notes

  • Use Fresh Ingredients: Opt for fresh spinach instead of frozen. The texture and flavor are significantly better.
  • Adjust the Spice: If you like heat, add more crushed red pepper flakes or even some chili powder.
  • Cream Cheese Consistency: Make sure to soften cream cheese for easy mixing. Leaving it out for about 30 minutes will do the trick.
  • Chicken Substitutes: This dish also works well with turkey breasts or even thinly sliced pork.
  • Vegan Version: You can recreate this using plant-based cream cheese and chicken alternatives for a vegan option.