Spinach and Artichoke Chicken
Inspired by classic spinach artichoke dip, this rich and savory Spinach and Artichoke Chicken is pan-seared until golden, then smothered in a creamy garlic-Parmesan sauce filled with tender spinach and marinated artichokes. It’s quick enough for weeknights but feels indulgent and elegant enough for a special dinner. Serve it with pasta, rice, or crusty bread to soak up every bit of that dreamy sauce!
Time
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Creamy Spinach Artichoke Sauce:
3 garlic cloves, minced
1 (14 oz / 400g) can artichoke hearts, drained and roughly chopped
2 cups fresh spinach (or ¾ cup frozen spinach, thawed and squeezed dry)
½ cup chicken broth
1 cup heavy cream (or half-and-half for lighter version)
⅓ cup grated Parmesan cheese
¼ cup cream cheese
Salt and black pepper, to taste
Red pepper flakes
Instructions
1. Season and Sear the Chicken
Pat chicken dry. Season both sides with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and sear 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Remove chicken from pan and set aside.
2. Make the Spinach Artichoke Sauce
In the same pan, add garlic and saute for 30 seconds.
Add chopped artichokes and spinach, and saute until spinach wilts (2–3 minutes).
Pour in broth and let it simmer for 1 minute.
Stir in cream, Parmesan, and cream cheese (if using). Cook until smooth and slightly thickened, about 3–5 minutes. Season with salt, pepper, and optional chili flakes.
3. Combine and Serve
Return chicken to the pan and spoon sauce over it.
Simmer together for 2–3 minutes to reheat and let flavors meld.
Serve hot with rice, mashed potatoes, pasta, or crusty bread.
Notes
Chicken thighs stay extra juicy, but breasts work great for leaner meals.
Frozen spinach must be squeezed dry to avoid a watery sauce.
Canned artichokes packed in water are best — not the marinated kind (unless you want extra tang).
Tips
Add mushrooms or sun-dried tomatoes for extra flavor depth.
Want it cheesy? Add shredded mozzarella or Gruyere on top and broil for 2–3 minutes.
Perfect for meal prep — refrigerate in airtight containers up to 3 days.
Questions & Answers
Q: Can I use frozen spinach?
A: Yes! Just thaw and squeeze out all excess liquid before adding to the pan.
Q: Can I make it dairy-free?
A: You can try using coconut milk and dairy-free Parmesan, but the flavor and richness will vary.
Q: What can I serve with this dish?
A: It pairs well with pasta, rice, quinoa, roasted potatoes, or garlic bread.
Q: Can I bake it instead?
A: Yes! Make the sauce separately, pour it over seared chicken in a baking dish, and bake at 375°F (190°C) for 20–25 minutes.
Nutritional Information
Calories: 420 kcal
Protein: 33g
Fat: 28g
Carbs: 6g
Fiber: 2g
Sugar: 2g
Sodium: 480mg
Cholesterol: 115mg