Spinach Artichoke Chicken Recipe

This Spinach Artichoke Chicken is a creamy and flavorful dish that’s perfect for a quick and easy weeknight meal. Tender chicken cutlets are cooked to golden perfection, then simmered in a rich and cheesy sauce with artichoke hearts and spinach. It’s a simple yet satisfying recipe that’s sure to please the whole family.

Ingredients

Here’s what you’ll need to create this delicious Spinach Artichoke Chicken:

• Chicken breasts: Boneless and skinless, cut in half lengthwise to create thinner cutlets.
• Salt and pepper: To taste.
• Flour: For dredging the chicken cutlets.
• Olive oil and butter: Used for cooking the chicken and creating the sauce.
• Chicken broth: Adds flavor to the sauce.
• Cream cheese: Softened, adds a creamy texture and a tangy flavor.
• Garlic: Minced, for aromatic depth.
• Artichoke hearts: Canned, drained and chopped, adds a unique flavor and texture.
• Fresh baby spinach: Adds nutrients and a vibrant green color.
• Parmesan cheese: Freshly grated, adds a salty and nutty flavor.

How to Make Spinach Artichoke Chicken

Step 1: Prepare the Chicken

Cut the chicken breasts in half lengthwise to create thinner cutlets, which will cook more quickly and evenly. Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.

Step 2: Cook the Chicken

Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Sauce

Reduce the heat to medium. Add the chicken broth, cream cheese, and minced garlic to the skillet. Cook, stirring often, until the cream cheese has melted and the sauce is smooth.

Step 4: Add the Vegetables

Add the chopped artichoke hearts and spinach to the skillet. Cook until the spinach wilts. If the sauce becomes too thick, add a splash more chicken broth to thin it out.

Step 5: Finish and Serve

Stir in the grated Parmesan cheese and return the cooked chicken cutlets to the skillet. Cook for another few minutes, or until the chicken is heated through and the sauce is bubbly. Season with additional salt and pepper to taste. Serve immediately with the sauce spooned over the chicken.

How to Serve Spinach Artichoke Chicken

• Main Course: This Spinach Artichoke Chicken is a delicious and satisfying main course on its own.
• With Sides: Serve it with your favorite sides, such as mashed potatoes, rice, pasta, or roasted vegetables.
• Lunch or Brunch: Enjoy it for lunch or brunch with a side of crusty bread and a fresh salad.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with your favorite cheeses, such as Gruyère, Monterey Jack, or a blend of Italian cheeses.

Can I make this dish ahead of time?

Yes, you can cook the chicken and make the sauce ahead of time. Reheat the sauce and chicken separately, then combine and serve.

How can I make this dish vegetarian?

You can substitute the chicken with firm tofu or tempeh. Press the tofu or tempeh to remove excess moisture before cooking.

There you have it! A delicious and easy-to-make recipe for Spinach Artichoke Chicken that’s perfect for any occasion. Enjoy!

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