This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It's fast (about 30 minutes) and simple to make!
This dish is based on my spinach artichoke salmon recipe. I've had people on Instagram ask me if it can be made with chicken, so I figured why not add this recipe to the blog since there seems to be some interest.
Of course, this recipe, the salmon one, my spinach artichoke gnocchi, and this spinach artichoke pasta are all based on the popular hot dip recipe.
Love artichokes? Try my artichoke salad dressing from waaay back when. Or try my creamed spinach!
How to make creamy spinach and artichoke chicken (overview):
Cut the chicken breasts in half lengthwise to make 4 thinner pieces, sprinkle them with salt & pepper and garlic powder, and then coat them in flour. Sear the chicken on both sides until golden (about 4-5 minutes). Take the chicken out of the skillet and then make the sauce (add the chicken broth, cream cheese, and garlic to the pan). Once the sauce is smooth, add the spinach and artichokes, then stir in the parmesan and add the chicken back in to finish cooking it for a few more minutes. (Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- Artichokes can be a bit intimidating, but don't worry... this recipe is made with the canned variety. All the tough work is done for you - you just need to cut them up.
- I highly recommend taking the cream cheese out of the fridge at least an hour+ prior to starting this recipe so it has time to soften up. Or microwave it for 20-30 seconds!
- If your chicken breasts are on the smaller side, you can leave them whole, but keep in mind cooking time may need to be adjusted a bit (use an instant read meat thermometer to ensure chicken isn't undercooked or overcooked).
- Frozen spinach will work in this recipe. Thaw it and then squeeze the water out really well.
More chicken recipes you may like:
Will you give this spinach cream cheese chicken recipe a try? Questions? Ask me in the comments below.
Spinach Artichoke Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese (one block Philly) softened
- 2 cloves garlic minced
- 1 (14 fluid ounce) can artichoke hearts drained & chopped
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
- Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
- Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.
Notes
- This recipe goes much smoother if you take the cream cheese out of the fridge and let it sit on the counter to warm up for at least an hour+ prior to starting cooking.
- You can use frozen spinach in this recipe. Just be sure to thaw it and squeeze out the water first.
- If using smaller chicken breasts, you can leave them intact, but keep in mind they'll need to cook longer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Denise says
I thought it was good. I used a little white wine I had in the fridge. I think it came out pretty good. I served it over noodles but I think I would like it better over rice. I would make it again.
Natasha says
Glad you enjoyed it, Denise! 🙂
Anne says
I may try adding a dash of sherry to the sauce. Going to make this on Sunday so I can just relax
Natasha says
That sounds good to me!
Jackie Wilson says
This is a delicious, quick recipe. Most of the work seems to be in the prepping. I had only 1/2 pack of cream cheese, but it worked out just fine.
Natasha says
I'm so glad you enjoyed it, Jackie!!
Nancy K Barnes says
I didn't have artichokes so I steamed asparagus and added it. Amazing! Thank you.
Natasha says
Fantastic! I'm so glad it worked out, Nancy!
Claire says
Fabulous!!! Would be great over pasta!
Natasha says
Thank you!! 🙂
Mary moore says
Is there anyway to lighten up this recipe besides using fat free cream cheese. Less calories? Thank you.
Natasha says
Hi Mary, I can't really comment since I haven't tested it with anything besides regular cream cheese. You could definitely try the lower fat version and see how it goes. It's meant to be a treat 🙂
Steve says
Tried this tonight with a twist. Had cooked leftover chicken and decided to make this a pasta dish. I cut up the chicken and added extra broth and even some of the artichoke brine, along with a little slurry thickener so I’d have a decent amount of creamy sauce. The parmesan is super key to flavor, and I really went to town with garlic (can’t have too much of that!). Big hit, super easy... always liked spinach artichoke dip so this was a no brainer! Thanks
Natasha says
Nice!! I love how you were able to tweak it! 🙂
Lorelei Henderson says
I absolutely love your recipes I have tried the mozzarella chicken it was delicious and I just made the spinach artichoke chicken and it was fantastic. Please keep up the good work, I’ll keep trying them. I’m going to make garlic chicken tomorrow. Thank you
Natasha says
That's great!! I'm so happy to hear you've been enjoying the recipes, Lorelei. 🙂 I'll definitely keep 'em coming.
Nancy says
This was so good! I did use more broth than listed, about 1 1/2 cups because the sauce looked thick & I wanted it to be thinner. Served it over cooked small pasta shells & a side of garlic bread. Definitely a keeper!
Natasha says
I'm so glad you enjoyed it!!
Julie says
I used half white wine and half chicken broth. Sautéed the spinach and artichokes before making the sauce to cook out excess water in the fresh spinach. All in all it’s a 10. Thanks!!
Natasha says
I'm so glad you liked it! 🙂 Love your technique.
Patricia says
Awesome recipe! I didn't know what to do anymore with chicken breast so I checked pinterest and found your recipe. Hallelujah! I have most of the ingredients available at home so I made it on a whim. I used the Kirkland marinated artichoke and added red bell pepper since I have little spinach left. It taste really good and my boys loved it. I also paired it with white rice topped with a heaping fried garlic.
Natasha says
Yay!! That's great... I'm so pleased it was a hit! 🙂
Anne says
Really good family asked me to make it again I did grate a little fresh nutmeg into the sauce.
Natasha says
Wonderful! Love the nutmeg addition.
Gina S. says
Can you use almond flour instead of regular?
Natasha says
I think that should be fine. I haven't tested it, but I know lots of readers have made the sub in other chicken recipes of mine. You could probably even leave the flour out altogether here.
Giselle says
Can I freeze this? If so, for how long? I'm thinking of making in bulk for super quick re-heatable dinner.
Natasha says
Hmmm... I just have a bad feeling about freezing it. I feel like the flour on the chicken will go a bit weird, the sauce may separate, and the spinach will go really limp and possibly watery. I mean, you could try, but I think this may one of those recipes that's better off fresh. I believe the usual recommendation is 3 months for freezing stuff, but honestly I've frozen stuff for much longer (as has my mom lol) and we're all still here.
Tamar Lundeen says
Super delish! Thank you.
Natasha says
You're welcome! Thanks for commenting!
Mollie says
This is another recipe of yours I make at least twice a month. It’s seriously ridiculously easy and the clean up is a cinch. There’s always extra sauce so I definitely buy some bread to dip into it. I will say that when the recipe calls to use a “block of cream cheese”, do get the blocks! I bought the kind in the tub and it just wasn’t as creamy. I read somewhere afterwards, that that kind is used more so for spreading onto bagels and such so it isn’t as fatty as the kind in the block. So now I allllways get the blocks!
Natasha says
Aww I'm so happy it's a favorite of yours! And good tip re: the blocks... I didn't realize that. I just find them convenient but that's good to know.
Abby P says
First recipe review ever! But this turned out so good there was no way that I couldn't share. Simple and delicious!
Natasha says
Aww I'm so pleased to hear that! Thanks for taking the time to comment. 🙂 XO
Anna-Marie says
Fabulous recipe, made just as written. Great job!
Natasha says
Thanks so much! Happy you liked it!
Mary says
Just made this for dinner. It was very good. Thanks.
Natasha says
Wonderful! Thanks for letting me know!
Angie says
This recipe is amazingly delicious!!! It's definitely going to be in our regular rotation! I served over rice. I ate leftovers next day & it was awesome! I warm up the rice/sauce mixture & add chicken as don't like reheated chicken.
Natasha says
Aww so glad to hear that!! 🙂
Amy says
This was so good. Definitely making this again. My picky teenagers loved it. Thanks for posting. I’m checking out more of your recipes. Stay Safe & Healthy!
Natasha says
Thanks so much!! I am glad to hear it was a hit! XO
Barb says
Do you have the nutritional information for this recipe?
Natasha says
Hi Barb. I'm in a good mood so I added it for you just now. 😉 Please keep in mind that these are just estimates. I plug the info into my program, and it spits out a total, but it doesn't account for differences in brands, and depending on the size of the chicken breasts, how much flour you use, whether you exactly measure stuff out, etc. can mean quite a large variance in calories and other factors. If you need the info for health reasons, I suggest weighing the exact ingredients you're using.
Sandee says
Fabulous dish! Made it last night and my family loved it! Thank you for sharing your great recipe! 🙂
Natasha says
You're very welcome! 😀
Erin says
I made this last night and it was AMAZING!!!
I had some mushrooms and threw them in as well. Put it over pasta.
Thank you!!!
Natasha says
You’re welcome! ♥️
Lisa Hogue says
Followed recipe as written. Absolutely fantastic! Sauce was amazing and looked like it had taken much longer than it had. Perfect for weeknight meals or as a fancy dish for company!
Natasha says
So happy to hear it!! Thanks for letting me know! 🙂
Carrie McDonnell says
Made this last night and served with gnocchi...absolute perfection. Both kids loved it and my husband and I were fighting over the leftovers for today's lunch. Will definitely be making this again.
Natasha says
That's so great!! Thanks for letting me know! 🙂
Janel Albano says
Just whipped this up while potty training my son! Anyone knows this is a tricky task but I was able to prep the measurements then quickly cook them! As I was able to tend to my son when he needed me. (Every second!)
This is super delicious.! I will definitely repeat and send to my friends!
Natasha says
I am so glad you liked this recipe and found it easy! Good luck with the potty training! 🙂
Sue says
I would imagine you could combine a couple of your recipes and add Gnocchi to this, right? Thinking of giving it a try. Any thoughts?
Natasha says
Absolutely! Just make sure there’s enough liquid. Let me know how it goes!
Nancy MacDonald says
Delicious! Needed a quick dinner on Sunday night, during holiday baking day. So quick I can't believe how good it turns out; beats take out! Will not hesitate to make this on a work night weeknight.
Natasha says
So happy you liked it, Nancy! 😀
Elena says
This was INCREDIBLE! Creamy and rich and so, so tasty. I served it with orzo pasta that I put a little butter and Parmesan cheese on. Good. God. Next time I'm going to dispense with the chicken and just make the spinach artichoke sauce and use it as a dip! I'm going to put it in an oven-safe dish with a little sprinkle of parm on top and baking until it's bubbling. YUM! Highly recommend ...
Natasha says
I am SO happy you liked it, Elena!! Thanks for taking the time to leave me a comment! 🙂