Discover our creamy Spinach Artichoke Chicken recipe featuring boneless chicken breasts, fresh spinach, artichoke hearts, and a luxurious creamy sauce. Perfect for an impressive date night or a comforting family meal. Quick to prepare with only 45 minutes from start to finish!
Every family has that one recipe that feels like a warm hug, and for us, it’s this Spinach Artichoke Chicken. It started on a rainy day when the idea of venturing out for groceries was less appealing than using what was already in the fridge. Armed with leftover chicken, some cream cheese, and a can of artichokes, I decided to throw caution to the wind. The result? A dish so comforting, it’s since been the centerpiece of countless family dinners and even a few impromptu date nights. It’s more than just food; it’s a reminder that sometimes, the best meals (and memories) are made from simple, unexpected combinations.
Why You’ll Love Spinach Artichoke Chicken
Our Spinach Artichoke Chicken stands out in a sea of chicken recipes for many reasons, making it a must-try for any home cook looking for a mix of ease and sophistication.
- Fast and Easy: With a total time of just 45 minutes, this recipe fits perfectly into any busy schedule.
- Nutrient-Rich Ingredients: Combines lean protein from chicken, fiber from artichokes, and vitamins from spinach for a meal that’s as nutritious as it is delicious.
- Versatile Serving Options: Whether it’s served over pasta, rice, or alongside crusty bread, this dish is adaptable to whatever you have on hand.
- Perfect for Any Occasion: Impressive enough for special occasions but simple enough for a weeknight meal.
- Creamy Comfort Food: Offers a creamy texture and rich flavors that bring comfort food to a new level, without being overly indulgent.
Ingredient Notes
Every ingredient in our Spinach Artichoke Chicken recipe has been chosen to ensure a perfect balance of flavor, texture, and nutrition.
- Chicken Breasts: Opt for boneless, skinless cuts to keep the dish lean and quick-cooking.
- Cream Cheese: Adds a rich creaminess to the sauce; using the full-fat version will give the best flavor and texture.
- Spinach and Artichokes: Not only do these add beautiful color and texture, but they also pack the dish with fiber and essential nutrients.
- Parmesan Cheese: Freshly grated Parmesan will melt more smoothly and add a nuttier, more authentic flavor than pre-grated varieties.
- Seasonings: Fresh basil enhances the dish with a sweet, peppery flavor that dried basil just can’t match, though in a pinch, dried will do.
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How To Make Spinach Artichoke Chicken
Let’s break down the Spinach Artichoke Chicken into manageable steps to ensure you can recreate this creamy delight with ease.
- Prepare the Chicken: Start by seasoning the chicken breasts evenly with salt. Heat olive oil in a skillet and cook the chicken until golden and cooked through. This not only flavors the chicken but also sets the foundation for the sauce with the fond (browned bits) left in the pan.
- Sauté the Garlic: In the same skillet, add more oil and the minced garlic, cooking just until fragrant. This builds a base flavor that will infuse the entire dish.
- Make the Roux: Add butter and sprinkle flour over the cooked garlic. This roux will thicken your sauce beautifully. Cook until golden to avoid a floury taste.
- Develop the Sauce: Whisk in chicken stock, milk, and cream cheese to create a smooth, rich sauce. The simmering melds all the flavors together and reduces the sauce to the perfect consistency.
- Add Greens and Artichokes: Stir in chopped spinach, basil, and artichokes. The heat will wilt the spinach and warm the artichokes through, integrating them into the sauce.
- Combine and Serve: Return the cooked chicken to the pan, coating it in the creamy sauce. A final sprinkle of Parmesan, basil, and black pepper right before serving adds fresh, vibrant notes. Serve with a side of crusty bread to soak up the extra sauce!
Storage Options
Our Spinach Artichoke Chicken is as practical as it is delicious when it comes to storage. After cooling, you can refrigerate the dish in an airtight container for up to three days, making it a fantastic option for meal prep. Alternatively, freeze it for up to a month. Thaw in the refrigerator overnight and reheat gently, adding a splash of milk to bring back the creamy texture.
Variations and Substitutions
While our Spinach Artichoke Chicken is delightful as written, it’s also wonderfully versatile. Here are some ideas to tailor it to your taste or pantry availability.
- Dairy-Free: Use plant-based cream cheese and unsweetened almond milk instead of dairy to make this dish vegan-friendly.
- Spinach Swap: Kale or Swiss chard can stand in for spinach, offering a slightly different flavor but similar nutritional benefits.
- Protein Choice: Not a fan of chicken? Try this recipe with firm tofu or seared salmon fillets for a delightful twist.
- Cheese Varieties: If Parmesan isn’t your favorite, try Asiago or Pecorino for a different but equally delicious cheesy experience.
- Gluten-Free: Swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend to thicken the sauce without the gluten.
This Spinach Artichoke Chicken recipe isn’t just a meal; it’s an experience that is adaptable, delicious, and sure to be a hit at your dinner table!
Spinach Artichoke Chicken
Ingredients
- 4 boneless skinless chicken breasts, approximately 1.5 pounds
- 2 teaspoons of kosher salt
- 2 tablespoons of extra-virgin olive oil
- 4 cloves of garlic finely minced
- 3 tablespoons of salted butter
- 2 tablespoons of all-purpose flour
- ¾ cup of chicken stock
- 1¼ cups of whole milk
- 4 ounces of cream cheese softened
- 2 cups of spinach roughly chopped and loosely packed
- ¼ cup of fresh basil finely chopped, or 2 teaspoons of dried basil, additional for garnish
- 1 can 14 ounces of artichoke hearts, drained and chopped
- ½ cup of freshly grated Parmesan cheese additional for serving
- Freshly cracked black pepper for garnish
- Crusty bread for serving
Instructions
- Preparation of Chicken: Begin by seasoning the chicken breasts uniformly with one teaspoon of kosher salt. Heat one tablespoon of olive oil in a large skillet over medium heat until it glistens. Place the chicken in the skillet and cover. Cook each side for 6 to 8 minutes, or until an internal temperature of 165°F is reached on an instant-read thermometer. Once cooked, remove the chicken from the skillet and allow it to rest on a cutting board.
- Garlic Sauté: Utilize the same skillet to heat the remaining tablespoon of olive oil. Add the minced garlic and sauté until it emits a fragrant aroma, approximately one minute. Following this, incorporate the butter and stir until it has completely melted.
- Roux Creation: Sprinkle the flour evenly over the melted butter and garlic, stirring constantly. Cook for about one minute, or until the mixture is fully integrated and begins to turn golden, ensuring the raw flour taste is eliminated.
- Sauce Assembly: Gradually whisk in the chicken stock, followed by the milk and cream cheese. Continue to whisk the mixture until smooth. Bring the sauce to a simmer and allow it to thicken slightly while continuing to stir. This process should take a few minutes.
- Incorporation of Vegetables and Cheese: Add the spinach, basil, chopped artichoke hearts, and the remaining teaspoon of salt to the sauce. Stir the mixture until the spinach has wilted and the artichokes are heated through, approximately 4 to 5 minutes. Subsequently, stir in the grated Parmesan cheese until it is well incorporated into the sauce.
- Final Assembly: Place the previously cooked chicken back into the skillet, nestling it into the sauce. Ensure the chicken is well coated with the sauce for flavor. Sprinkle additional Parmesan cheese, fresh basil, and cracked black pepper over the chicken before serving.
- Serving: Serve the Spinach Artichoke Chicken accompanied by slices of crusty bread to complement the creamy texture of the sauce.
