Spinach Artichoke Chicken

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Quick Summary

Spinach Artichoke Chicken- juicy chicken breasts with a rich and creamy spinach artichoke sauce. This easy 30 minute chicken dinner is perfect for busy weeknights! Serve with crusty bread, pasta, or a salad.

spinach artichoke chicken in cast iron skillet.

Spinach artichoke dip is a classic appetizer that is popular at parties and potlucks. If you are a fan, you will LOVE this Spinach Artichoke Chicken recipe.

Juicy, tender chicken breasts are nestled in a rich and creamy spinach artichoke sauce. This easy chicken dinner is easy to make and a family favorite! Serve with crusty bread or garlic bread to soak up all of that delicious sauce. It is also great with pasta or a salad on the side.

Add this 30 minute chicken recipe to your dinner rotation. It is perfect for busy weeknights or easy entertaining!

ingredients to make spinach artichoke chicken.

Ingredients

  • Olive oil– avocado oil will also work!
  • Chicken– boneless skinless chicken breasts, you will need about 1 pound.
  • Butter– you can use unsalted or salted butter.
  • Shallot– chopped.
  • Garlic– minced.
  • Spinach– roughly chop the spinach leaves.
  • Artichoke hearts– you can use canned or jarred artichoke hearts. Drain and roughly chop before using.
  • Chicken broth– chicken stock will also work.
  • Heavy cream– to create a rich and creamy sauce.
  • Parmesan cheese– buy a wedge of Parmesan cheese and grate it.
  • Lemon juice– to brighten the sauce.
  • Crushed red pepper flakes– to add a little heat.
  • Fresh basil– for garnish.
boneless skinless chicken breasts being cut in half with sharp knife to make spinach artichoke chicken.

How to Make Spinach Artichoke Chicken

  • Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.
chicken breasts cooking in cast iron skillet.
  • In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.
butter melting in cast iron skillet.
  • Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.
shallots, garlic, spinach, and artichoke hearts cooking in cast iron skillet.
  • Add the spinach and artichoke hearts and cook until the spinach is wilted.
Parmesan cheese being added to creamy spinach artichoke sauce.
  • Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally.
creamy spinach artichoke sauce in cast iron skillet.
  • Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.
chicken in cast iron skillet with creamy spinach artichoke sauce.
  • Return the chicken breasts to the skillet and simmer for 2 to 3 minutes.
  • Plate the chicken with the sauce and garnish with parmesan cheese and fresh basil. Serve immediately.
spinach artichoke chicken on large white platter.

Serving Suggestions

Here are a few side dishes that pair well with Spinach Artichoke Chicken.

Storing & Reheating Tips

  • Let the chicken cool completely. Transfer to an airtight container and seal tightly. Store in the refrigerator for up to 4 days.
  • To reheat, place the chicken and sauce in a large skillet and heat over low heat until heated through and sauce is creamy.
spinach artichoke chicken on plate with salad.

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Spinach Artichoke Chicken

Juicy chicken breasts with a rich and creamy spinach artichoke sauce. This easy 30 minute chicken dinner is perfect for busy weeknights! Serve with crusty bread, pasta, or a salad.
4.75 from 4 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large boneless skinless chicken breasts, about 1 pound
  • Kosher salt and black pepper, for seasoning the chicken
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 2 cups roughly chopped fresh spinach
  • 14 oz can artichoke hearts, drained and roughly chopped
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon of crushed red pepper flakes
  • Extra parmesan cheese and freshly chopped basil, for garnish

Instructions
 

  • Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.
  • In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.
  • Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.
  • Add the spinach and artichoke hearts and cook until the spinach is wilted.
  • Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally. Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.
  • Return the chicken breasts to the skillet and simmer for 2 to 3 minutes.
  • Plate the chicken with the sauce and garnish with parmesan cheese and fresh basil. Serve immediately.

Nutrition

Calories: 487kcal, Carbohydrates: 9g, Protein: 18g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 117mg, Sodium: 767mg, Potassium: 403mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3433IU, Vitamin C: 29mg, Calcium: 141mg, Iron: 2mg
Keywords artichoke, chicken, spinach

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I can’t wait to try this, and I have to ask, do you think this would work well with rotisserie chicken subbed in? I often roast a chicken early in the week and am looking for other ways to use it up.

  2. This sounds great but my son doesn’t like cheese. Makes it very difficult. Would it be a big deal if I left it out?

  3. 5 stars
    I ended up making this on Friday, followed the recipe exactly, It was delicious, exactly what I was expecting and wanted. I can see myself making this many more times in the future.

  4. Would making this dairy-free ruin it? (Margarine, vegan cheese, coconut cream) Sadly, my baby hasn’t yet outgrown his milk allergy, but this sounds super good.

  5. 4 stars
    Made this tonight for dinner and it was delicious. The chicken was very tender and the sauce very flavorful. My only issue is the sauce didn’t thicken. I added corn starch which made it better. With that said we loved it and I would make it again. Thanks for sharing a great recipe.

  6. 5 stars
    I did this for dinner and my husband loves it so much and me too! It is so tasty and healthy. I just tweaked it by putting a teaspoon of sweetener (stevia) coz I always like a little sweeter taste and it was perfect! 10/10 rating!