by SaraThis creamy spinach and artichoke chicken is a quick and easy meal of seared chicken breasts in a simple yet flavor packed sauce. You can have a restaurant quality dinner on the table in less than 30 minutes!
I am all about the quick and easy dinner options, and you can almost never go wrong with chicken dishes! This chicken is covered in an ultra creamy spinach and artichoke sauce that takes just minutes to put together.
I sear my chicken breasts to golden brown with a little olive oil. You can use boneless chicken thighs if you prefer, just be sure to add a few extra minutes to the cooking time. After the chicken is cooked through, I add some garlic, a little flour to thicken the sauce, chicken stock and cream.
The main flavors in the sauce are the spinach and artichoke hearts. I use jarred marinated artichoke hearts in this dish, I love that they’re already seasoned which saves me some time when I’m trying to get dinner on the table in a hurry.
A few handfuls of fresh spinach leaves go in at the end, along with a sprinkling of parsley. I often put up a pot of pasta to boil at the same time that I start cooking my chicken. That way, my pasta ends up done at the same time as my main course and I can simply plate and serve.
This recipe is also great over rice; or sometimes I just serve it with a loaf of bread to sop up the incredible sauce! Add a salad and you’ve got a dinner that the whole family will enjoy.
This dish tastes like something you’d order at a fancy Italian restaurant; no one has to know how simple it actually is to make! In fact, you could even serve this chicken at a dinner party and get rave reviews. Regardless of how you serve it, creamy spinach and artichoke chicken is sure to be as big of a hit at your house as it is in mine.
CREAMY SPINACH AND ARTICHOKE CHICKEN
Ingredients
- 4 thin boneless skinless chicken breasts approximately 1 1/4 pounds
- 1 tablespoon olive oil
- 1 teaspoon salt divided use
- 3/4 teaspoon pepper divided use
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 cup marinated artichoke hearts coarsely chopped
- 2 cups fresh spinach leaves
- 2 tablespoons chopped parsley
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Instructions
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Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
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Remove the chicken from the pan and place on a plate; cover to keep warm.
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Wipe out the pan with a paper towel.
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Melt the butter in the pan and add the garlic; cook for 30 seconds.
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Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
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Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
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Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
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Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
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Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Just made the Creamy Spinach and Artichoke Chicken. Super delicious and easy..Thank you
I am so glad you enjoyed the recipe, Debbie!
Could you add lemon to this?
Yes you could. Lemon rind would add great flavor!
It was so good. I made this tonight and paired it with some peaches. I did add some mushrooms to it and a some extra garlic. Will defiantly make this again!!!
Just finished making…And eating this. It was REALLY good!! Easier than I thought to make too. I added chopped portabella mushrooms & topped with some Parmesan when served. Yum!! Easy, restaurant quality & tasty! I will definitely make again.
So glad you loved it, portabellas would definitely be a delicious addition to this!
This recipe is a high five/SCORE!! Very simple and flavor combos we already love! We reduced the total salt added by half.and added more garlic, since we looove garlic. Served with a sliced baguette with olive oil on the side for dipping like the Italians do it and fresh fruit in season.
I’m so glad you loved it Shelley!
Great easy dinner. I’m always looking for something different to cook for my family and clients. My oldest son loves spinach artichoke dip so I knew this would be a hit. The only changes I made was to not wipe out the pan after cooking the chicken and I added 1/3 cup shredded Asiago cheese before serving. I had some left over pig tail pasta that I served it over with a side salad.
This looks incredible and wish I could grab that skillet through my screen right now. Wow!
Thank you! Let me know if you ever try the recipe!