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a plate with spinach artichoke chicken, green beans, and mashed potatoes
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4.92 from 25 votes

Spinach Artichoke Chicken

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: spinach artichoke chicken
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

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, 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

Calories: 550kcal | Carbohydrates: 9g | Protein: 34g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1080mg | Potassium: 638mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3391IU | Vitamin C: 30mg | Calcium: 241mg | Iron: 2mg