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This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It’s ready in about 30 minutes and is so simple to make!
Why you’ll love it
If you’ve ever been tempted to eat Spinach Artichoke Dip as a meal but felt it might not be the most *couth* thing to do, you will adore this creamy spinach artichoke chicken. It has all the classic dip flavors in a savory chicken recipe to make the perfect family dinner!
I actually based this creamy chicken on my Spinach Artichoke Salmon. Readers were asking for a chicken version, so I’m happy to oblige. This has juicy pan-fried chicken in an ultra comforting sauce that has parmesan, fresh spinach, and readily available canned artichokes.
What you’ll need
- Chicken – we’re using two chicken breasts sliced lengthwise to make four cutlets. They cook faster and more evenly that way.
- Flour – for dredging and getting a tasty crust
- Olive oil and butter – for sautéing
- Chicken broth – it makes up the base of the sauce
- Cream cheese – to make the sauce creamy and delicious! I like Philadelphia best.
- Garlic – a good spinach artichoke sauce has plenty of garlic
- Artichoke hearts – for convenience, use the canned variety. They’re very easy to work with.
- Spinach – we’ve got fresh baby spinach here
- Parmesan – freshly grated parm tops it all off!
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 in 20-30 second intervals until it’s really soft!
How to make spinach artichoke chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise to make four thinner pieces, sprinkle them with salt & pepper and garlic powder, and then coat them in flour. Sear it in the butter and oil until golden, then transfer to a plate. Add the chicken broth, cream cheese, and garlic to the pan.
Stir often until you’ve got a smooth sauce. Add in the chopped artichokes and spinach. Let it wilt, and add more broth if the sauce gets too thick. Stir in the parmesan, and return the chicken to the pan. Simmer until it’s fully cooked through, and season with salt & pepper.
Tools for this recipe
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Substitutions and variations
- 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.
- Frozen spinach will work in this recipe. Thaw it, and then squeeze the water out really well.
What to serve with spinach artichoke chicken
- I like to balance the richness of this tasty dish with a bright salad. Try my simple Parmesan Arugula Salad, or throw together some spring mix with my Homemade Italian Dressing along with a dinner roll or fresh crusty baguette.
- Drizzle the sauce over rice, pasta, or Mashed Potatoes, and for vegetable sides try my Easy Roasted Cauliflower or Easy Roasted Brussels Sprouts.
Leftovers and storage
- Store leftover artichoke spinach chicken in the fridge in an airtight container for 3-4 days.
- Reheat in a saucepan slowly and over a low heat until warmed through.
- Creamy sauces don’t do well in the freezer, so I don’t recommend freezing leftovers.
If you made this cheesy spinach artichoke chicken, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram.
Spinach Artichoke Chicken
- 2 large chicken breasts
- 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 ounce) can artichoke hearts drained & chopped
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- 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.
- 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, or microwave it in 20-30 second intervals until super soft.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 13, 2019. It’s been updated with new photos and better instructions but is the same great recipe!