This Chicken With Artichokes And Spinach is a favorite in our house during the fall and winter because you can use fresh or frozen artichoke hearts and spinach. You can also use chicken thighs for this chicken recipe and if desired, you can make it using boneless chicken breasts.
Creamy Lemon Chicken with Spinach and Artichokes
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
- 1 pound chicken cutlets
- Kosher salt and freshly ground pepper
- Unbleached all-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic (from 3 cloves)
- 1 tablespoon fresh thyme leaves
- 1 1/4 cups low-sodium chicken broth
- 4 ounces cream cheese, room temperature
- 10 ounces baby spinach (7 cups)
- 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
- 3 tablespoons fresh lemon juice
- 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
- Steamed rice, for serving (optional)
- Step 1Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
- Step 2Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.
One Pan Creamy Spinach Artichoke Chicken Recipe
This Creamy Spinach Artichoke Chicken Recipe is made with simple and delicious ingredients like artichoke hearts and fresh baby spinach. If you love artichoke hearts and artichoke dip (or maybe even if you don’t), you’re definitely going to love this easy, comforting, 30-minute chicken skillet.
Creamy Spinach Artichoke Chicken
I don’t know if you guys know this, but I have a serious weakness for artichoke hearts. From this healthy Mediterranean baked fish to this nourishing chicken and rice soup, there is always room for artichoke hearts somewhere.
I stumbled upon this old recipe the other afternoon and decided it deserved a much-needed face-lift. Still delicious, and just as easy to prepare as the original, in this recipe you’ll find juicy chicken, artichoke hearts, and fresh spinach all bathed in a light cream sauce.
My favorite part about this recipe is how easy it is to make! No fancy ingredients, it’s the perfect weeknight dinner!
How to make Spinach Artichoke Chicken
1. Prepare the chicken
Often, when you buy chicken breasts from the market they are super thick or, at the very least, uneven in thickness. This can be problematic.
For starters, super thick chicken breasts take too long to cook. And once they are cooked, they’re usually so crispy and dry around the outside, you wonder if you know what you’re doing at all.
Second, chicken that isn’t equal in thickness will cook at different rates which, well, is more work for you to keep track of.
Your best bet? Purchase chicken that is already thinly sliced. You may also use a meat tenderizer (or rolling pin) to pound the chicken breasts between plastic wrap OR slice larger, fatter chicken breasts in half lengthwise creating two thinner chicken cutlets.
Now that you have the chicken sorted out, cover them in a little olive oil and spices. I like to add the chicken to a large mixing bowl, coat in a tablespoon of olive oil, and then sprinkle with salt, pepper, and homemade Italian seasoning.
2. Cook the chicken
Heat your skillet over medium-high heat. Before adding any oil, get your skillet nice and hot…and then add the olive oil.
Since this recipe calls for 6 chicken breasts, you’ll probably have to cook your chicken in two batches, three chicken breasts each time. Add the chicken to the skillet and cook each side for approximately 6 minutes. Your chicken will turn golden, but shouldn’t burn. If you notice it start to burn, reduce the heat.
Once the chicken is nearly cooked through (at least 145 degrees F with a digital meat thermometer, but no more than 155 degrees F) remove to a clean plate and repeat with the remaining chicken breasts.
3. Make the sauce
Return the skillet to medium heat. Add the butter and shallots and cook for a few minutes, stirring often. Add the garlic and cook for 30 seconds more.
- Note: Do not ignore the garlic…or the shallots…as these will burn quickly.
Then add the artichoke hearts, spinach, and chicken broth to the skillet followed by the half-and-half and shredded mozzarella just as soon as the spinach starts to wilt.
Return the cooked chicken back to the skillet. Reduce the heat, if needed, to prevent the half-and-half from boiling. Allow the chicken to simmer until warmed through and fully cooked (this shouldn’t take more than 3-5 minutes).
4. Garnish and serve.
Make any final adjustments to the sauce by adding additional salt or pepper, to taste. Sprinkle with Parmesan cheese and garnish with fresh chopped parsley if desired.
Can I Use Frozen Spinach?
Absolutely. To use fresh spinach, remember to thaw it fully before adding it to the dish. It is also important to squeeze out as much liquid as possible from the spinach before adding it to the skillet. For this reason, I always find it easier to use fresh spinach versus frozen.
How to Serve Creamy Spinach Artichoke Chicken?
This spinach artichoke chicken is fabulous served with a side of cooked pasta or egg noodles, garlic bread, or even creamy mashed potatoes. Looking for something a little more low-carb? Try serving with cauliflower rice or zucchini noodles.
Spinach Artichoke Chicken Recipe
Garlic and Fine Herbs Boursin cheese makes a fast, creamy sauce for simple seared chicken.
TOTAL TIME:0 hours 30 mins
14-oz. can artichoke halves, patted dry
Kosher salt and pepper
6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
dry white wine
Half of a 5.2-oz. package Garlic & Fine Herbs Boursin
bunch spinach, thick stems discarded, roughly chopped
- Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
- Heat remaining tablespoon oil in same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
- Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
- Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.
NUTRITIONAL INFORMATION: About 380 calories, 19 g fat (7 g saturated), 42 g protein, 755 mg sodium, 7 g carb, 1 g fiber