Quick & Zesty Spinach Artichoke Chicken Recipe to Delight

Weeknight dinners demand something special, and this creamy spinach artichoke chicken recipe delivers pure comfort.

Blending classic flavor combinations with tender chicken, the spinach artichoke chicken strikes the perfect balance between indulgent and nutritious.

Rich, velvety cheese melts into every crevice, creating a dish that feels like a warm embrace.

Hearty vegetables add depth and character to each delectable bite.

The recipe comes together effortlessly, promising a meal that impresses without hours of preparation.

Minimal ingredients, maximum flavor, this chicken will become your new go-to weeknight wonder.

Prepare to savor every single mouthwatering forkful.

FAQs

• What ingredients make this sauce creamy?

The sauce gets its creamy texture from cream cheese, milk, and chicken stock blended together, creating a rich and smooth consistency that coats the chicken perfectly.

• Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw and drain it completely before adding to the sauce to prevent excess liquid that could make the sauce watery.

• Is this recipe good for meal prep?

Absolutely! This chicken dish reheats well and stays moist. Store in an airtight container in the refrigerator and consume within 3-4 days for best quality.

• How can I make this dish lower in calories?

Substitute heavy cream with half-and-half or whole milk, use less butter, and choose low-fat cream cheese to reduce the overall calorie content while maintaining good flavor.

Spinach Artichoke Chicken Standout Qualities

• Whip Up Quick Comfort: Transforms basic chicken into a restaurant-worthy dish with minimal kitchen skills required, perfect for home cooks wanting gourmet flavors without complex techniques.
• Maximize Flavor Potential: Creamy sauce packed with spinach and artichokes creates a rich, indulgent meal that elevates simple chicken into a mouth-watering experience everyone will love.
• One-Skillet Wonder: Streamlines cooking process by using the same pan for chicken and sauce, reducing cleanup and making weeknight dinner preparation a breeze with minimal dishes to wash.
• Customize Your Meal: Easily adaptable recipe allows swapping ingredients or adjusting seasoning to match personal taste preferences or dietary needs without compromising deliciousness.

Ingredients for Spinach Artichoke Chicken

• Chicken: A lean protein that serves as the primary base for this creamy, flavorful dish.

• Olive Oil, Butter: Provide rich flavor and help create a smooth, velvety sauce texture.
• Garlic: Adds a pungent, aromatic foundation to the sauce.
• Flour: Helps thicken the sauce and create a smooth consistency.
• Chicken Stock, Milk, Cream Cheese: Create a creamy, luxurious sauce with depth of flavor.

• Spinach: Adds a fresh, green element and nutritional boost to the dish.
• Artichokes: Provide a tangy, slightly nutty flavor and interesting texture.
• Basil: Brings a fresh, herbal note to the overall flavor profile.
• Parmesan Cheese: Offers a salty, umami finish to the dish.

• Salt, Black Pepper: Enhance and balance the overall flavor of the chicken and sauce.

Steps for Making Spinach Artichoke Chicken

Step 1: Sear Chicken

Heat olive oil in a skillet over medium flame.

Season chicken with salt, then cook until golden brown and internal temperature reaches 165°F, about 6-8 minutes per side.

Transfer chicken to a plate and let it rest.

Step 2: Awaken Aromatics

In the same skillet, sauté minced garlic in oil until fragrant and dancing with flavor.

Add butter and allow it to melt completely, creating a rich base.

Step 3: Create Thickening Agent

Sprinkle flour into the butter-garlic mixture.

Stir and cook for one minute until the mixture turns a light golden color, developing a nutty aroma.

Step 4: Craft Silky Sauce

• Chicken stock
• Milk
• Cream cheese

Continue whisking until the sauce becomes smooth and velvety.

Let it simmer and thicken, stirring occasionally.

Step 5: Introduce Vibrant Vegetables

• Fresh spinach
• Chopped basil
• Artichoke hearts
• Remaining salt

Cook until spinach wilts and becomes tender, about 4-5 minutes.

Sprinkle in Parmesan cheese, stirring to incorporate.

Step 6: Reunite and Garnish

Return chicken to the skillet, gently coating each piece with the luscious sauce.

Top with additional Parmesan, fresh basil leaves, and a sprinkle of black pepper.

Serve immediately while warm and inviting.

Pro Tips for Spinach Artichoke Chicken

• Ensure even cooking by pounding chicken to uniform thickness before seasoning and searing for consistent texture and doneness.
• Stir flour constantly while cooking to prevent burning and create a smooth, lump-free base for the creamy sauce.
• Add spinach gradually and stir gently to prevent overcooking, maintaining its vibrant green color and tender texture.
• Soften cream cheese at room temperature before adding to sauce for easier blending and smoother consistency.
• Replace flour with cornstarch or use a low-carb thickener to make the dish suitable for ketogenic or gluten-free diets.

Flavorful Twists on Spinach Artichoke Chicken

• Dairy-Free Delight: Replace cream cheese and milk with coconut milk and nutritional yeast for a creamy, plant-based version. Use vegan Parmesan alternative.
• Keto-Friendly Feast: Swap flour for almond flour or coconut flour. Use heavy cream instead of milk. Increase healthy fat content with extra olive oil or butter.
• Mediterranean Magic: Substitute artichokes with roasted red peppers. Add kalamata olives and swap basil for oregano. Use feta cheese instead of Parmesan for a Greek-inspired flavor profile.
• Lean Protein Option: Replace chicken with grilled white fish like cod or halibut. Reduce oil and use cooking spray. Use Greek yogurt instead of cream cheese for lower-fat sauce.

Serving Spinach Artichoke Chicken Creatively

• Cozy Family Dinner Night: Serve this creamy chicken over steamed white rice or buttery mashed potatoes to soak up the delicious sauce.
• Elegant Plating Style: Arrange chicken on a beautiful serving platter, garnish with fresh basil leaves and sprinkle extra Parmesan for a restaurant-quality presentation.
• Mediterranean-Inspired Side: Pair with a crisp Greek salad or roasted Mediterranean vegetables like zucchini and bell peppers to complement the artichoke and spinach flavors.
• Wine Pairing Suggestion: Choose a crisp white wine like Sauvignon Blanc or Pinot Grigio that balances the rich, creamy sauce and enhances the dish's subtle herb notes.

Storage Suggestions for Spinach Artichoke Chicken

• Store leftover Spinach Artichoke Chicken in an airtight container within 2 hours of cooking to maintain food safety and prevent bacterial growth.
• Refrigerated chicken stays delicious for 3-4 days when sealed properly, keeping sauce and meat moist and flavorful.
• Wrap individual portions in freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Frozen chicken maintains quality for up to 2 months.
• Warm refrigerated chicken in a skillet over medium-low heat, adding a splash of chicken stock to prevent drying. Alternatively, microwave at 50% power in 30-second intervals, stirring between each to distribute heat evenly.

Spinach Artichoke Chicken Recipe

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4.5 from 19 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy spinach artichoke chicken delivers a Mediterranean-inspired comfort meal that combines classic flavors into one satisfying dish. Tender chicken nestles among rich, cheesy spinach and artichoke sauce, promising a delightful dining experience you cannot resist.

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Ingredients

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Chicken & Base:

• 4 boneless skinless chicken breasts (about 1.5 pounds / 680 grams)
• 2 teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• 3 tablespoons salted butter

Sauce & Cheese:

• 2 tablespoons all-purpose flour
• 3/4 cup (180 milliliters) chicken stock
• 1 1/4 cups (300 milliliters) whole milk
• 4 ounces (113 grams) cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Vegetables:

• 2 cups loosely packed spinach, roughly chopped
• 1/4 cup fresh basil, finely chopped
• 1 (14 ounce / 400 grams) can artichoke hearts, drained and chopped

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Instructions

1. Sear chicken in olive oil over medium heat for 6-8 minutes per side until internal temperature reaches 165F. Transfer to a plate and let rest.
2. In the same skillet, sauté minced garlic in oil until aromatic and fragrant.
3. Add butter and allow to melt completely, creating a golden base for the sauce.
4. Sprinkle flour into the butter mixture, stirring continuously for one minute to create a light roux.
5. Gradually whisk in chicken stock, milk, and cream cheese until the mixture becomes silky and uniform.
6. Simmer sauce until it thickens and develops a creamy consistency.
7. Incorporate fresh spinach, chopped basil, and artichoke hearts into the sauce, seasoning with additional salt.
8. Cook vegetables until spinach wilts and becomes tender, approximately 4-5 minutes.
9. Fold in grated Parmesan cheese, stirring to integrate fully.
10. Gently return chicken to the skillet, coating each piece with the rich, vegetable-laden sauce.
11. Garnish with extra Parmesan, fresh basil leaves, and cracked black pepper before serving.

Notes

• Chicken Selection Choose boneless, skinless chicken breasts of similar thickness to ensure even cooking and prevent dry edges.
• Temperature Precision Use a meat thermometer for accurate doneness, preventing overcooking and maintaining juicy chicken texture.
• Sauce Consistency Whisk continuously while adding liquid ingredients to prevent lumps and achieve smooth, creamy sauce.
• Dietary Adaptations Swap dairy products with plant-based alternatives like cashew cream or nutritional yeast for lactose-free version.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 410
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 110 mg