Go Back
–+ servings
top show shot of the creamy spinach artichoke chickenc

Creamy Spinach Artichoke Chicken

5 from 3 votes
Created by Mariam Ezzeddine
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!
Print
Pin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken, Main Course
Cuisine American
Servings 4 servings
servings

Ingredients

  • 2 whole skinless boneless chicken breast cut into halves lengthwise
  • ¾ tsp salt
  • ¾ tsp ground pepper
  • ½ cup all purpose flour
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup chicken stock
  • 8 oz cream cheese at room temperature
  • 2 cups fresh baby spinach
  • 1 14 oz. can artichoke, drained and chopped
  • ½ cup parmesan cheese grated

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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.