The single-pan To the very last bite, Creamy Spinach Artichoke Chicken is really delicious. Pan-seared chicken that is very juicy and aromatic, drenched in a delicious spinach artichoke sauce. This recipe is really simple, creamy, and delicious for a weekday chicken supper. Combine this with your preferred sides to create a satisfying and full supper!
You guys, I love this dish more than anything on BBR! This is the meal that comes to mind when I think about chicken recipes that are often made. I simply wanted to revisit and update it since it was shared a few years ago. Dinners that are flavorful, quick, and simple are my favorites! I am also aware of how much you all love these kinds of meals.
Never Miss A Good Deal!
Creamy Spinach Artichoke Chicken
Friends, this easy chicken supper just requires one pan! Tender chicken perches above a bed of luscious spinach and artichokes– whewww. I adore the combination of flavors and textures in this dish—tasty artichoke bits and crisp spinach covered in a decadent, creamy sauce! Lots of flavor from the garlic, parmesan cheese, and spices. You’re going to love it!
- Chicken: Four cutlets made from two big chicken breasts cut in half lengthwise.
- Seasonings: I add garlic powder, red pepper flakes (optional), salt, and pepper. Old bay seasoning is a terrific combination of herbs and spices.
- Butter and olive oil: Used to sauté the onion and cook the chicken.
- Onion: This is a great use of sautéed onions; delicious.
- Garlic: This meal has a strong, robust taste of garlic throughout!
- Chicken broth: To improve the flavor of the sauce and the chicken even more.
- The creamy spinach artichoke chicken has a lot of cream in it.
- Lemon juice: Vibrant, zesty deliciousness; fresh is finest, please!
- Parmesan cheese: To thicken the sauce, use this nutty, salty cheese.
- Artichokes: Rather than using canned artichokes in water, I use marinated, oil-packed artichokes. You may use either one as long as you drain the extra water or oil before putting it to the skillet. If you’re using oil-packed artichokes, you may use the extra oil for other purposes, like making salad dressing.
- Fresh spinach: Eat your fill of healthful spinach by making this meal, people. It contains one whole bag of fresh spinach!
Good news! Making this Creamy Spinach Artichoke Chicken dish is really simple and uncomplicated. It’s really flavorful and quite easy! 🙌🏯
How To Make This Creamy Spinach Artichoke Chicken Recipe
- Step 1: Cut the chicken breasts in half lengthwise as the first step. You’ll get four thinner chicken cutlets out of this.
- Step 2: Coat the chicken pieces completely by massaging them in the spice mixture.
- Step 3: Bring the olive oil and butter to a simmer. After the chicken cutlets are thoroughly cooked and golden brown, remove from the pan and leave aside.
- Step 4: Put the chopped onion in the pan and cook it until it becomes soft and brown. After that, add the garlic and heat it until fragrant.
- Step 5: After adding the broth and lemon juice to deglaze the pan, stir the mixture with a wooden spoon, scraping away any browned pieces.
- Step 6: involves adding the cream, parmesan cheese, artichokes, and fresh spinach and whisking everything together.
- Step 7: Simmer the spinach and artichoke mixture together; the spinach will wilt somewhat during this time. After that, return the cooked chicken to the pan with any juices that have accumulated. Cook the whole thing until the sauce has thickened and the chicken has warmed back up in the pan.
- Step 8: Present the creamy chicken with spinach and artichokes immediately! Serve the chicken with the saucy sauce spooned over it, along with your preferred sides.
FAQs, Tips + Tricks, & More Information:
Regarding this dish for spinach artichoke chicken, you could have further inquiries. I always advise following the recipe exactly as it is stated on the recipe card, which is below, just as with other BBR recipes. But here’s some further information:
Can I Use Other Chicken Parts?
This is where chicken cutlets, or breasts, truly shine! They cook more quickly and pan-fry more effectively than bone-in sections like thighs or legs. In a pinch, boneless or skinless chicken thighs could work, but they won’t have the same flavor.
Heavy Cream Alternative?
The richness and texture of heavy whipping cream contribute significantly to the sauce’s creamy and savory qualities. Coconut milk/cream, half-and-half, or milk are far more commonly used than heavy cream. Moreover, using different kinds of cream might result in curdling and/or a distinct flavor. Please note that cream has been the sole ingredient used in this recipe’s testing; explore at your own risk. If you try anything different, come back and let us know! ♥
More Recipes You Migght Like
- Juicy Roasted Jamaican Jerk Chicken
- Red Wine Braised Short Ribs
- Roasted Cornish Hens
- Caribbean Red Peas Soup
- Southern Smothered Pork Chops
Creamy Spinach Artichoke Chicken
- 2 large chicken breasts sliced in half lengthwise (to make 4 cutlets)
- 1 teaspoon old bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes- optional
- kosher salt & freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil plus more as needed
- 1 cup chopped white onion
- 4 cloves of garlic finely minced
- 1/2 cup low sodium chicken broth
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 heaping cup freshly grated parmesan cheese
- 12- ounce jar marinated & quartered artichokes liquid drained & discarded/reserved
- 5- ounce package fresh baby spinach
- Season the chicken to taste with salt, pepper, red pepper flakes, and old bay seasoning on a wide platter or small baking sheet. To evenly coat the chicken with the spices, rub them in with your hands. Then reserve the chicken with seasoning.
- Melt the butter and olive oil in a large, deep skillet or sauté pan over medium heat. When the mixture begins to sizzle, tilt the skillet slightly to coat the bottom equally. Put the chicken in the skillet. If necessary, cook the chicken in batches rather than packing the skillet too full.
- Cook the chicken cutlets for 3–4 minutes on each side, or until the chicken is cooked through and has a golden brown and somewhat crunchy texture. The interior temperature should be at least 165°F, to be exact. When the chicken is done, transfer it to a fresh dish or platter and continue with the remaining chicken, if necessary.
- Once the chicken is cooked, add a little extra oil to the skillet only if necessary if it seems dry. Next, add the chopped onion and sauté, stirring occasionally, for 3–4 minutes, or until it is soft and golden. After that, add the garlic and simmer for a further minute or so, or until fragrant.
- After deglazing the pan with the broth and lemon juice, whisk the broth into the onion mixture with a wooden spoon, scraping out any pieces. Allow it to boil for one or two minutes, or until the broth has somewhat decreased in volume. Next, turn the heat down to medium-low.
- After adding the cream, sprinkle the parmesan cheese over top and toss to mix. Incorporate the artichokes and fresh spinach, ensuring that everything is thoroughly mixed and combined gently.
- The spinach will wilt considerably if you boil the spinach and artichoke combination for two to three minutes. Next, return the cooked chicken to the pan, along with any liquids that may have remained. After the chicken has simmered in the pan and the sauce has somewhat thickened, heat the entire dish for a further three to four minutes.
- Spoon the sauce mixture over the chicken as you serve the creamy spinach artichoke chicken, and serve with your preferred side dishes (mashed potatoes, rice, pasta, etc.), if you’d like. Have fun!
- Please read the blog post in its entirety for more tips + tricks.