Creamy Spinach and Artichoke Chicken
Everything you love about the classic spinach and artichoke dip, combined with an easy, one pan chicken dinner idea!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: 40 minute meal, easy chicken dinner
Servings: 4 servings
Calories: 673kcal
Chicken
- 2 boneless skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/2 cup all purpose flour for dredging
- 1 - 2 Tbsp olive oil
Spinach and artichoke sauce
- 2 Tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup reduced sodium chicken broth
- 4 oz cream cheese softened and cubed
- 2 cups packed chopped fresh baby spinach
- 7 oz can artichoke hearts drained and diced
- 2/3 cup heavy whipping cream
- 1/3 cup grated Parmesan cheese freshly grated is best
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
Prepare
Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
Sear chicken
Season chicken on all sides with salt, pepper, oregano, onion powder, and paprika. Add flour to a shallow bowl.
Dredge chicken breasts in the flour, on both sides, then place on a plate.
Heat olive oil in a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add chicken and cook for about 4 minutes per side, or until it has a golden brown crust and cooked through. Remove to a plate.
Make sauce
Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.
Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add cubed cream cheese and cook, stirring often, until the cream cheese has melted into a smooth sauce.
Add in spinach, artichokes, and heavy cream. Cook for several minutes, stirring often, until spinach is wilted.
Stir in Parmesan and mozzarella cheese, stirring until smooth and creamy, and thickened to a sauce that will easily coat the back of a spoon. Taste sauce and add salt and pepper, per your tastes.
- If you can't find a 7 oz can of artichoke hearts, feel free to use about half of a standard 14-15 oz can.
Calories: 673kcal | Carbohydrates: 24g | Protein: 38g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1008mg | Potassium: 1264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12450IU | Vitamin C: 36mg | Calcium: 301mg | Iron: 5mg