Creamy Spinach and Artichoke Chicken Bowl
This bowl brings together the classic flavors of creamy spinach and artichoke dip with tender seared chicken, all served over rice or quinoa for a satisfying, high-protein meal. With a luscious garlic-Parmesan cream sauce, it’s like comfort food made healthier—with built-in veggies and whole-food ingredients. Great for weeknight dinners or meal prep!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 bowls
Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
For the Creamy Spinach Artichoke Sauce:
1 tbsp olive oil
3 garlic cloves, minced
1 (14 oz) can artichoke hearts, drained and chopped
4 cups fresh baby spinach (or 1 cup frozen spinach, thawed and squeezed)
1/2 cup low-sodium chicken broth
1/2 cup light cream cheese or Greek yogurt
1/4 cup grated Parmesan cheese
1/4 cup milk or non-dairy milk (optional for thinning)
Salt and pepper to taste
Red pepper flakes (optional, for heat)
For Serving:
2 cups cooked rice, quinoa, or cauliflower rice
Fresh parsley or basil, for garnish
Optional: squeeze of lemon for brightness
Instructions:
1. Cook the Chicken:
1. Season the chicken with garlic powder, onion powder, salt, and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Add chicken and sauté until golden brown and fully cooked (6–8 minutes). Remove and set aside.
2. Make the Creamy Sauce:
1. In the same skillet, lower heat to medium and add 1 tbsp olive oil or butter.
2. Saute garlic for 30 seconds until fragrant.
3. Stir in chopped artichokes and spinach, cooking until spinach wilts (2–3 minutes).
4. Add chicken broth and bring to a simmer.
5. Stir in cream cheese (or Greek yogurt) and Parmesan. Whisk until melted and smooth. Add milk if needed for desired consistency.
6. Season with salt, pepper, and a pinch of red pepper flakes.
3. Combine and Assemble:
1. Return the cooked chicken to the skillet and stir to coat with the sauce.
2. Warm your cooked rice or grain base in bowls.
3. Spoon creamy chicken and sauce over rice.
4. Garnish with herbs and lemon juice if desired.
Notes & Tips:
Make it dairy-free: Use a dairy-free cream cheese and nutritional yeast instead of Parmesan.
Make it low-carb: Serve over cauliflower rice or sauteed zucchini noodles.
Add more veggies: Saute mushrooms, sun-dried tomatoes, or kale with the spinach.
Boost the creaminess: Stir in a spoonful of sour cream or ricotta at the end.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! Skip the searing step and stir in chopped rotisserie chicken during the final simmer in the sauce.
Q: Can I use frozen spinach?
A: Absolutely—just thaw and squeeze out the moisture before adding it to the skillet.
Q: How long does it last in the fridge?
A: It keeps well for 3–4 days in an airtight container. Reheat gently on the stove or in the microwave.
Q: Can I freeze it?
A: Yes, though the texture of the cream sauce may change slightly. For best results, freeze the chicken and sauce without the rice.
Nutritional Information
Calories 430 kcal
Protein 33 g
Carbohydrates 18 g
Fiber 4 g
Sugars 2 g
Fat 25 g
Saturated Fat 7 g
Sodium 570 mg