Try This Creamy Spinach Artichoke Chicken Recipe Tonight

Every home cook knows a truly delectable spinach artichoke chicken recipe can change dinner game plans instantly.

Creamy textures blend with tender protein for a meal that feels like restaurant-quality comfort.

Mediterranean influences shine through each carefully crafted bite.

Cheese and vegetables create magical harmony on your plate.

Nutritional powerhouses like spinach and artichokes elevate this dish beyond standard weeknight fare.

Unexpected flavor combinations will surprise and delight you.

Deliciousness awaits with just a few simple ingredients and minimal preparation time.

Pairing Ideas for Spinach Artichoke Chicken

• Select a crisp Chardonnay with buttery notes that harmonizes beautifully with the creamy sauce and complements the rich chicken.
• Serve roasted garlic parmesan asparagus that echoes the savory cheese flavors and adds a light, fresh vegetable component to balance the creamy chicken.
• Choose a rustic sourdough or herbed focaccia which provides a perfect textural contrast and helps soak up the delicious spinach artichoke sauce.
• Opt for a crisp, cold sparkling water with lemon to cut through the richness and cleanse the palate between bites of the creamy chicken dish.

Storage Advice for Spinach Artichoke Chicken

• Store leftovers in an airtight container within 2 hours of cooking. Seal chicken and sauce together to maintain moisture. Refrigerate for up to 3-4 days, keeping the dish fresh and safe to consume later.
• Transfer cooled chicken and sauce to freezer-safe containers. Label with the date and contents. Freeze for maximum 2 months. Wrap tightly to prevent freezer burn and preserve flavor integrity.
• Place chicken and sauce in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat at 50% power in 30-second intervals, stirring between each interval. Check internal temperature reaches 165°F for food safety.

FAQs

• Is this recipe suitable for people with dietary restrictions?

This dish contains dairy and can be modified for gluten-free diets by using gluten-free flour. For lactose-intolerant individuals, consider substituting cream cheese and milk with dairy-free alternatives.

• Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Just ensure you thaw and thoroughly drain the spinach to remove excess moisture before adding it to the sauce. Squeeze out water using a clean kitchen towel to prevent the sauce from becoming watery.

• What type of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal. They cook evenly and absorb the creamy sauce well. For even cooking, consider pounding the chicken to a uniform thickness before seasoning.

Spinach Artichoke Chicken Overview

• Conquer Creamy Comfort: This recipe transforms simple chicken into a luxurious meal packed with rich, velvety sauce that hugs every bite with incredible flavor.
• Simplify Gourmet Cooking: Minimal ingredients and straightforward steps make this restaurant-quality dish accessible for home cooks of all skill levels, turning dinner into an impressive culinary experience.
• Customize with Ease: Adaptable recipe allows swapping vegetables, adjusting spice levels, or adding extra cheese to match personal taste preferences and dietary needs without compromising deliciousness.
• Nourish Without Complexity: Protein-packed chicken combined with nutrient-dense spinach and artichokes creates a balanced meal that delivers taste and nutrition in one satisfying skillet preparation.

Ingredients for Spinach Artichoke Chicken

• Chicken Breasts: A lean protein that serves as the main component of this delicious dish.

• Kosher Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile of the chicken and sauce.
• Minced Garlic: Adds a rich, aromatic base to the dish with its intense flavor.
• Fresh Basil: Provides a bright, herbaceous note that complements the creamy sauce.

• Olive Oil: Used for cooking the chicken and creating a flavorful base for the sauce.
• Butter: Adds richness and helps create a smooth, velvety sauce.
• Flour: Helps thicken the sauce and create a smooth consistency.
• Chicken Stock: Provides depth of flavor and helps create the sauce's liquid base.
• Milk: Contributes to the creamy texture of the sauce.
• Cream Cheese: Adds richness and creates a smooth, tangy element to the sauce.
• Parmesan Cheese: Brings a salty, nutty flavor that enhances the overall taste of the dish.

• Spinach: Adds nutritional value and a vibrant green color to the sauce.
• Artichoke Hearts: Provides a unique, slightly tangy flavor and tender texture.

• Crusty Bread: Serves as a perfect side to soak up the delicious, creamy sauce.

Instructions for Spinach Artichoke Chicken

Step 1: Prepare Chicken Breasts

Season chicken with kosher salt. Heat olive oil in a large skillet over medium heat.

Cook chicken for 6-8 minutes on each side until internal temperature reaches 165°F. Transfer cooked chicken to a cutting board and let it rest.

Step 2: Sauté Aromatic Garlic

Use the same skillet to heat remaining olive oil. Add minced garlic and cook until fragrant, about one minute.

Melt butter into the skillet, stirring gently.

Step 3: Create Flavor Base

Sprinkle flour evenly over butter and garlic.

Stir constantly and cook for one minute until mixture turns golden and loses raw flour taste.

Step 4: Build Creamy Sauce

• Chicken stock
• Milk
• Cream cheese

Continue whisking until smooth.

Simmer sauce and let it thicken while stirring, which takes a few minutes.

Step 5: Blend Vegetables and Cheese

• Spinach
• Basil
• Chopped artichoke hearts
• Remaining salt

Stir until spinach wilts and artichokes warm through, about 4-5 minutes.

Mix in Parmesan cheese until fully integrated.

Step 6: Combine Chicken with Sauce

Return chicken to skillet, nestling it into the sauce.

Coat chicken completely. Garnish with extra Parmesan, fresh basil, and cracked black pepper.

Step 7: Plate and Serve

Plate chicken with sauce and serve alongside crusty bread to soak up the delicious creamy mixture.

Expert Tips for Spinach Artichoke Chicken

• Select chicken breasts of uniform thickness to ensure even cooking and prevent dry edges.
• Pat chicken dry before seasoning to help create a golden, crispy exterior when seared.
• Use fresh garlic for maximum flavor intensity and avoid pre-minced varieties that lack depth.
• Whisk the sauce constantly to prevent lumps and achieve a smooth, creamy consistency.
• Add spinach gradually to maintain the sauce's texture and prevent overcrowding in the skillet.

Variations on Spinach Artichoke Chicken

• Low-Carb Cauliflower Swap: Replace bread with roasted cauliflower rice, reducing carbohydrates while maintaining the dish's rich, creamy essence. Perfect for keto dieters seeking a nutritious alternative.
• Mediterranean Herb Variation: Substitute basil with fresh oregano and thyme, adding a zesty Greek-inspired flavor profile. Incorporate crumbled feta cheese instead of Parmesan for a tangy Mediterranean touch.
• Dairy-Free Coconut Cream Option: Use coconut cream and nutritional yeast in place of cream cheese and Parmesan. This alternative caters to dairy-sensitive individuals while preserving the sauce's luxurious consistency.

Spinach Artichoke Chicken Recipe

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4.6 from 14 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Spinach artichoke chicken delivers a creamy Mediterranean-inspired comfort meal perfect for weeknight dinners. Cheesy, herb-infused layers combine with tender chicken, offering you a delightful culinary experience that satisfies deeply.

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Ingredients

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• 4 boneless skinless chicken breasts (approximately 1.5 lb/680 g)
• 1 can (14 oz/397 g) artichoke hearts (drained and chopped)
• 2 cups spinach (roughly chopped and loosely packed)
• 1¼ cups whole milk
• ¾ cup chicken stock
• 1/2 cup freshly grated Parmesan cheese (additional for serving)
• 4 oz cream cheese (softened)
• 4 cloves garlic (finely minced)
• 3 tbsps salted butter
• 2 tbsps extra-virgin olive oil
• 2 tbsps all-purpose flour
• 1/4 cup fresh basil (finely chopped, or 2 tsp dried basil, additional for garnish)
• 2 tsp kosher salt
• Freshly cracked black pepper (for garnish)
• Crusty bread (for serving)

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Instructions

1. Prepare chicken breasts by seasoning with salt. Preheat a large skillet with olive oil over medium heat until shimmering.
2. Cook chicken for 6-8 minutes per side, ensuring internal temperature reaches 165°F. Transfer cooked chicken to a cutting board and let rest.
3. In the same skillet, sauté minced garlic for 1 minute until aromatic. Add butter and melt completely.
4. Sprinkle flour over garlic-butter mixture, stirring continuously for 1 minute to create a golden roux and eliminate raw flour taste.
5. Gradually whisk in chicken stock, milk, and cream cheese until sauce becomes smooth. Simmer for 2-3 minutes, stirring until slightly thickened.
6. Incorporate spinach, basil, artichoke hearts, and remaining salt. Cook for 4-5 minutes until spinach wilts and artichokes are heated through.
7. Stir in Parmesan cheese until fully integrated into the sauce.
8. Return chicken to skillet, coating thoroughly with sauce. Top with additional Parmesan, fresh basil, and cracked black pepper.
9. Serve hot alongside crusty bread to soak up the rich, creamy sauce.

Notes

• Ensure chicken is thoroughly cooked by checking internal temperature reaches 165°F with an instant-read thermometer to prevent foodborne illness.
• Opt for fresh spinach instead of frozen to maintain a crisp texture and prevent excess water in the sauce.
• Experiment with different cheese variations like mozzarella or Swiss for unique flavor profiles and dietary preferences.
• For a lower-carb option, replace flour with cornstarch or xanthan gum to thicken the sauce without adding extra carbohydrates.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 385 kcal
• Sugar: 2 g
• Sodium: 850 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 130 mg