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This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It’s ready in about 30 minutes and is so simple to make!
For more of these flavors, try my Spinach Artichoke Pasta and Spinach and Artichoke Gnocchi next.
Why you’ll love it
If you’ve ever been tempted to eat Spinach Artichoke Dip as a meal but felt it might not be the most *couth* thing to do, you will adore this creamy spinach artichoke chicken. It has all the classic dip flavors in a savory chicken recipe to make the perfect family dinner!
I actually based this creamy chicken on my Spinach Artichoke Salmon. Readers were asking for a chicken version, so I’m happy to oblige. This has juicy pan-fried chicken in an ultra comforting sauce that has parmesan, fresh spinach, and readily available canned artichokes.
What you’ll need
- Chicken – we’re using two chicken breasts sliced lengthwise to make four cutlets. They cook faster and more evenly that way.
- Flour – for dredging and getting a tasty crust
- Olive oil and butter – for sautéing
- Chicken broth – it makes up the base of the sauce
- Cream cheese – to make the sauce creamy and delicious! I like Philadelphia best.
- Garlic – a good spinach artichoke sauce has plenty of garlic
- Artichoke hearts – for convenience, use the canned variety. They’re very easy to work with.
- Spinach – we’ve got fresh baby spinach here
- Parmesan – freshly grated parm tops it all off!
Pro Tip
I highly recommend taking the cream cheese out of the fridge at least an hour+ prior to starting this recipe so it has time to soften up. Or microwave it in 20-30 second intervals until it’s really soft!
How to make spinach artichoke chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise to make four thinner pieces, sprinkle them with salt & pepper and garlic powder, and then coat them in flour. Sear it in the butter and oil until golden, then transfer to a plate. Add the chicken broth, cream cheese, and garlic to the pan.
Stir often until you’ve got a smooth sauce. Add in the chopped artichokes and spinach. Let it wilt, and add more broth if the sauce gets too thick. Stir in the parmesan, and return the chicken to the pan. Simmer until it’s fully cooked through, and season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use an instant read meat thermometer to ensure the chicken isn’t undercooked or overcooked. It’s cooked at 165F.
- I like using my Le Creuset skillet, but try this Lodge skillet for a budget-friendly option.
- A Microplane zester is an easy way to grate parmesan.
Substitutions and variations
- If your chicken breasts are on the smaller side, you can leave them whole, but keep in mind cooking time may need to be adjusted a bit.
- Frozen spinach will work in this recipe. Thaw it, and then squeeze the water out really well.
What to serve with spinach artichoke chicken
- I like to balance the richness of this tasty dish with a bright salad. Try my simple Parmesan Arugula Salad, or throw together some spring mix with my Homemade Italian Dressing along with a dinner roll or fresh crusty baguette.
- Drizzle the sauce over rice, pasta, or Mashed Potatoes, and for vegetable sides try my Easy Roasted Cauliflower or Easy Roasted Brussels Sprouts.
Leftovers and storage
- Store leftover artichoke spinach chicken in the fridge in an airtight container for 3-4 days.
- Reheat in a saucepan slowly and over a low heat until warmed through.
- Creamy sauces don’t do well in the freezer, so I don’t recommend freezing leftovers.
If you made this cheesy spinach artichoke chicken, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram.
Spinach Artichoke Chicken
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese (one block Philly) softened
- 2 cloves garlic minced
- 1 (14 ounce) can artichoke hearts drained & chopped
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
- Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
- Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.
Notes
- This recipe goes much smoother if you take the cream cheese out of the fridge and let it sit on the counter to warm up for at least an hour+ prior to starting cooking, or microwave it in 20-30 second intervals until super soft.
- You can use frozen spinach in this recipe. Just be sure to thaw it and squeeze out the water first.
- If using smaller chicken breasts, you can leave them intact, but keep in mind they’ll need to cook longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 13, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Unbelievably good! So flavorful and creamy! This will be on 100% repeat!
Thank you so much, Allison!!
I made this following the recipe. The prep took a lot of time but it was worth it. I served with mashed potatoes. I would make it again.
I thought it was good. I used a little white wine I had in the fridge. I think it came out pretty good. I served it over noodles but I think I would like it better over rice. I would make it again.
Glad you enjoyed it, Denise! 🙂
I may try adding a dash of sherry to the sauce. Going to make this on Sunday so I can just relax
That sounds good to me!
This is a delicious, quick recipe. Most of the work seems to be in the prepping. I had only 1/2 pack of cream cheese, but it worked out just fine.
I’m so glad you enjoyed it, Jackie!!
I didn’t have artichokes so I steamed asparagus and added it. Amazing! Thank you.
Fantastic! I’m so glad it worked out, Nancy!
Fabulous!!! Would be great over pasta!
Thank you!! 🙂
Is there anyway to lighten up this recipe besides using fat free cream cheese. Less calories? Thank you.
Hi Mary, I can’t really comment since I haven’t tested it with anything besides regular cream cheese. You could definitely try the lower fat version and see how it goes. It’s meant to be a treat 🙂
Tried this tonight with a twist. Had cooked leftover chicken and decided to make this a pasta dish. I cut up the chicken and added extra broth and even some of the artichoke brine, along with a little slurry thickener so I’d have a decent amount of creamy sauce. The parmesan is super key to flavor, and I really went to town with garlic (can’t have too much of that!). Big hit, super easy… always liked spinach artichoke dip so this was a no brainer! Thanks
Nice!! I love how you were able to tweak it! 🙂
I absolutely love your recipes I have tried the mozzarella chicken it was delicious and I just made the spinach artichoke chicken and it was fantastic. Please keep up the good work, I’ll keep trying them. I’m going to make garlic chicken tomorrow. Thank you
That’s great!! I’m so happy to hear you’ve been enjoying the recipes, Lorelei. 🙂 I’ll definitely keep ’em coming.
This was so good! I did use more broth than listed, about 1 1/2 cups because the sauce looked thick & I wanted it to be thinner. Served it over cooked small pasta shells & a side of garlic bread. Definitely a keeper!
I’m so glad you enjoyed it!!