Creamy Spinach Artichoke Chicken – Cookin’ with Mima


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This Creamy Spinach Artichoke Chicken is absolutely irresistible! It’s made with juicy chicken breasts that are seared to golden perfection then topped with a creamy sauce with artichokes and spinach. Everyone will be reaching for seconds!

top show shot of the creamy spinach artichoke chickenc

Made with all of the flavors of my go-to dip, this spinach artichoke chicken is so delicious and easy to make. The decadent sauce is so dreamy and you’re going to want to serve this up with something carby to soak up every last drop. It’s a simple but delicious dinner that can be whipped up in 45 minutes so you’ll spend less time in the kitchen and more time relaxing after work. 

If you’re looking for another delicious chicken recipe to make this week, you should try my Fajita Chicken Mac N Cheese or my Best Chicken Parmesan Recipe! They’re some of my kids’ favorite chicken dinners and are perfect for busy weeknights.

Why You’ll Love This Spinach Artichoke Chicken

  • One-pan recipe. Who doesn’t love a one-pan meal? When everything is made in a single pan, it means there’s less cleaning up to do afterward! Plus, it means there’s only one pan to babysit on the stove!  
  • The BEST sauce. Trust me, everyone will want to lick their plate clean! The sauce is so good that I always try to soak it all up with some crusty bread. It’s so flavorful and creamy.
  • It’s made with kitchen staples. I love it when dinner doesn’t require me to go to get specific ingredients. Most of the ingredients are stuff that I buy on a weekly basis so it’s super easy for me to whip this up on a weeknight.

What You’ll Need

ingredients of spinach artichoke chicken laid out
  • Chicken breast: I use two boneless, skinless breasts cut into halves, lengthwise.
  • Salt and pepper: you can’t go wrong with a classic.
  • All purpose flour: you need just a bit to coat the chicken.
  • Olive oil and butter: the olive oil keeps the butter from burning.
  • Garlic: I recommend using fresh minced garlic over garlic powder for this.
  • Chicken stock: be sure to use low sodium chicken stock.
  • Cream cheese: you want the cream cheese to make the sauce creamy and smooth.
  • Fresh baby spinach: it may seem like a lot but spinach cooks down so much when it gets cooked.
  • Artichoke: be sure to drain it before chopping.
  • Parmesan cheese: I love parmesan cheese, it adds a nice salty flavor to it as well.

How To Make Spinach Artichoke Chicken

  • Season the chicken: In a bowl season the chicken breast with salt and pepper. Coat the chicken with flour and remove excess flour if there is any.
marinated chicken breast before and after dipping into flour
  • Sear the chicken: Heat olive oil and butter in a large skillet on a medium flame, add the chicken breast and sear on both sides until golden and cooked through for 8-10 minutes. Once done remove the chicken from the skillet and set aside.
pan seared chicken in a skillet
  • Make the cream sauce: To the same skillet, add garlic, chicken broth, and cream cheese. Whisk for 2 minutes until well combined without any lumps. Simmer and cook until the sauce thickens a bit.
creamy sauce in a skillet
  • Finish the sauce: Add the artichokes and spinach and cook for 2 more minutes until the spinach is wilted.
creamy spinach and artichoke sauce in a skillet
  • Add the chicken back to the pan: Add the parmesan cheese and return back the chicken to the skillet and cook for 2-3 minutes until the chicken is cooked. Serve the creamy chicken while it is still warm.
creamy spinach artichoke sauce being placed on top of the chicken

Tips and Notes

  • I recommend taking the cheese out of the fridge ahead of time to soften before cooking. It makes it easier to melt into the sauce.
  • If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
  • We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
  • To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
  • Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.

FAQs

Can I use frozen spinach?

You can definitely use frozen spinach. You can either add it in from frozen or thaw it and squeeze out as much liquid as possible before adding it into the pan. 

Can I use chicken thighs?

Yes, you can definitely use chicken thighs! I would use boneless, skinless chicken thighs and there’s no need to slice them like the breasts as they’re pretty thin already. Again, just make sure it’s cooked through to 165F.

How do I store and reheat leftovers?

If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days. When ready to eat, heat them up in the microwave or over medium heat on the stove. Add a splash of chicken stock to the sauce to loosen it up if needed. 

Can I freeze this?

I would not recommend freezing this as the sauce is cream cheese based. It will separate when it thaws and will not taste as delicious. Luckily, the recipe only takes 45 minutes to make so you can always whip it up whenever you’re craving it. 

What to serve with this spinach and artichoke chicken?

I love serving this dish with some either some fries, baked potato wedges, salads, some vermicelli rice, pasta, or side of steamed assorted veggies.

creamy spinach artichoke cut through to show the center

More Chicken Recipes to Try

I hope you enjoy all the recipes I share with you, including this delicious Creamy Spinach Artichoke Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top show shot of the creamy spinach artichoke chickenc

Creamy Spinach Artichoke Chicken

This Creamy Spinach Artichoke Chicken is absolutely irresistible! It’s made with juicy chicken breasts that are seared to golden perfection then topped with a creamy sauce with artichokes and spinach. Everyone will be reaching for seconds!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Chicken, Main Course

Instructions

  • In a bowl season the chicken breast with salt and pepper. Coat the chicken with flour and remove excess flour if there is any.

  • Heat olive oil and butter in a large skillet on a medium flame, add the chicken breast and sear on both sides until golden and cooked through for 8-10 minutes. Once done remove the chicken from the skillet and set aside.

  • To the same skillet, add garlic, chicken broth and cream cheese. Whisk for 2 minutes until well combined without any lumps.

  • Simmer and cook until the sauce thickens a bit, add the artichokes and spinach and cook for 2 more minutes until the spinach is wilted.

  • Add the parmesan cheese and return back the chicken to the skillet and cook for 2-3 minutes until the chicken is cooked.

  • Serve the creamy chicken while it is still warm.

Notes

  • If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
  • We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
  • To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
  • Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1189mg | Potassium: 558mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1621IU | Vitamin C: 5mg | Calcium: 365mg | Iron: 2mg






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