Spinach Artichoke Chicken

Every time I think about the dish Spinach Artichoke Chicken, I’m transported back to family gatherings, laughter ringing in the air, and the rich aroma wafting from the kitchen. This recipe has become a staple in my home, a dish that never fails to impress guests and family alike. It’s creamy, comforting, and just downright delicious! Imagine sitting down after a long day, ready to savor each bite of tender chicken enveloped in a luscious spinach and artichoke sauce. It’s more than just a meal; it’s a warm hug on a plate making it perfect for any occasion, from casual weeknight dinners to festive holiday feasts.

This dish brings together a medley of flavors: the earthiness of fresh spinach, the tang of artichokes, and that delightful cheesiness that makes everything better. I love how simple it is to prepare yet sophisticated enough to serve when entertaining. Whether you’re feeding a crowd or just want something special for a cozy night in, Spinach Artichoke Chicken quickly becomes the star of the dinner table! Trust me, once you try it, you’ll be adding it to your regular rotation.

Shopping List for Spinach Artichoke Chicken

Gathering the right ingredients is essential in preparing Spinach Artichoke Chicken. Each component plays a crucial role in delivering the rich flavors and creamy texture that defines this dish. The combination of fresh herbs, quality cheese, and tender chicken creates a delightful balance that you won’t want to miss.

• 2 boneless, skinless chicken breasts (about 1 to 1.25 lb.)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 4 ounces fresh spinach, chopped
• 12 ounces quartered artichoke hearts in water, drained and chopped
• 4 cloves garlic, minced
• 1 tablespoon butter
• ½ cup chicken broth
• ¼ cup sour cream
• ¼ cup mayonnaise
• 4 ounces cream cheese
• ½ cup milk
• ¾ cup shredded Parmesan cheese
• ¼ cup shredded mozzarella cheese

Step by Step Guide for Spinach Artichoke Chicken

Cooking Spinach Artichoke Chicken is an enjoyable experience, and I’m here to guide you through each step. You’ll find that each part is simple and satisfying, resulting in a dish that looks and tastes fantastic. Let’s dive into this culinary adventure!

1. Start by cutting the chicken breast in half lengthwise to create four thin pieces of chicken. This helps them cook evenly and faster. Season both sides generously with salt and pepper.
2. In a large skillet or dutch oven, heat olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts. Cook until they turn golden brown, about 5 to 7 minutes per side, or until they reach an internal temperature of 165 degrees Fahrenheit. Once done, transfer them to a clean plate and cover to keep warm.
3. Reduce the heat to medium and add butter and minced garlic to the skillet. Sauté for about one minute or until the garlic is fragrant and just starting to soften.
4. Pour in chicken broth, stirring well to scrape up any browned bits from the bottom of the skillet. This adds incredible flavor to your sauce.
5. Chop the cream cheese into chunks and add it to the skillet along with sour cream and mayonnaise. Whisk everything together continuously over medium heat until the mixture is smooth and creamy.
6. Next, add milk and stir until combined and smooth. The sauce should be velvety at this point.
7. Now it’s time for the cheeses! Sprinkle in Parmesan and mozzarella cheese, whisking until they melt into the sauce creating that delightful cheesy texture. This usually takes just a few minutes.
8. Incorporate the fresh spinach into the sauce, adding it a handful at a time until it wilts down, which should take about a minute.
9. Finally, fold in the chopped artichoke hearts and return the cooked chicken to the skillet. Spoon the creamy sauce generously over the chicken and let it warm through for about 2 to 3 minutes.
10. Serve the Spinach Artichoke Chicken hot, enjoying the savory aroma that fills the kitchen. Pair it with a side of your favorite vegetables, pasta, or rice for a complete meal!

Pro Tips and Tweaks

Cooking Spinach Artichoke Chicken can be fun and rewarding. Here are some tips to elevate your dish even further:

• Storage: Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
• Freezing: You can freeze the cooked dish for up to 2 months. Just thaw in the fridge overnight before reheating.
• Pairing: This dish pairs beautifully with a light salad or garlic bread for a complete dinner.
• Add Veggies: Feel free to sneak in some sautéed mushrooms or diced bell peppers for an added crunch and flavor.
• Spice it up: If you like a little heat, consider adding some crushed red pepper flakes to the sauce.

Serving This Spinach Artichoke Chicken

When it comes to serving Spinach Artichoke Chicken, the possibilities are endless! Here are some ideas to consider:

• Perfect for any occasion: This dish shines at family gatherings and dinner parties, bringing a touch of elegance to your table.
• Complement with sides: Serve it with a crisp salad, roasted potatoes, or a side of pasta to soak up the delicious sauce.
• Make it festive: Consider this as part of your holiday meal, as it’s sure to impress even the pickiest of eaters.
• Lunch leftovers: Enjoy the next day as a hearty lunch, either warmed or in a wrap with fresh greens.
• Seasonal pairings: In summer, serve it with grilled vegetables, while in winter, hearty grains make a great match.

FAQ

Conclusion

Spinach Artichoke Chicken is truly a comforting and satisfying dish that brings together delicious flavors in a creamy, cheesy sauce. It’s perfect for any occasion and is sure to impress your family and friends. I encourage you to give this recipe a try; it might just become a beloved staple in your home, just like it did for mine. Enjoy every bite!

Spinach Artichoke Chicken

The ultimate comfort food, Spinach Artichoke Chicken is the perfect blend of creamy cheese, fresh spinach, and artichokes, all enveloping tender chicken. This dish is an easy weeknight dinner that transforms any meal into a special occasion. Treat yourself and your family to a satisfying dinner tonight!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 breasts boneless, skinless chicken breasts about 1 to 1.25 lb.
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 4 ounces fresh spinach, chopped
• 12 ounces quartered artichoke hearts in water, drained and chopped
• 4 cloves garlic, minced
• 1 tablespoon butter
• ½ cup chicken broth
• ¼ cup sour cream
• ¼ cup mayonnaise
• 4 ounces cream cheese
• ½ cup milk
• ¾ cup shredded parmesan cheese
• ¼ cup shredded mozzarella cheese

Equipment

• Meat Thermometer
• Skillet
• Sharp knife
• Cutting Board
• Measuring Cups and Spoons

Method

 

1. Cut the chicken breast in half lengthwise so you have 4 thin chicken breasts. Season the chicken with salt and pepper.
2. Heat the olive oil in a large skillet or dutch oven over medium high heat. Add the chicken breasts and cook until golden brown on each side and cooked through to 165 degrees Fahrenheit in the middle (5 to 7 minutes each side).
3. Once the chicken is cooked through, remove it to a clean plate and cover to keep warm.
4. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.
5. Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet.
6. Cut the cream cheese into chunks and add it to the skillet along with the sour cream and mayonnaise.
7. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.
8. Add the Parmesan and mozzarella cheese to the skillet. Continue to heat and whisk for a couple more minutes until the cheese is melted. Then stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.
9. Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Cook for 2 to 3 minutes to warm the chicken back up. Serve hot.

Notes

• Storage: Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
• Freezing: You can freeze the cooked dish for up to 2 months. Just thaw in the fridge overnight before reheating.
• Pairing: This dish pairs beautifully with a light salad or garlic bread for a complete dinner.
• Add Veggies: Feel free to sneak in some sautéed mushrooms or diced bell peppers for an added crunch and flavor.
• Spice it up: If you like a little heat, consider adding some crushed red pepper flakes to the sauce.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.