Creamy Spinach Artichoke Chicken for Cozy Home Dinners

This Creamy Spinach Artichoke Chicken recipe is a quick masterpiece perfect for weeknight dinners, packed with flavors, and guaranteed to please everyone.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 pounds Boneless Skinless Chicken Breasts You can use thighs for extra flavor.
1 teaspoon Kosher Salt Feel free to substitute with table salt.
2 tablespoons Extra-Virgin Olive Oil Vegetable oil can serve as an alternative.

For the Creamy Sauce

4 cloves Garlic, minced Garlic powder can be used instead (1 teaspoon).
2 tablespoons Salted Butter Unsalted butter is fine; adjust salt to taste.
2 tablespoons All-Purpose Flour Switch to cornstarch (1 tablespoon) for a gluten-free option.
¾ cup Chicken Stock Use vegetable stock for a vegetarian option.
1¼ cups Whole Milk Half-and-half adds richness or use lactose-free milk.
4 ounces Cream Cheese, softened Greek yogurt is a lighter alternative.

For the Vegetables

2 cups Spinach, chopped Substitute with kale for a different twist.
¼ cup Fresh Basil, chopped Dried basil (2 teaspoons) can be used instead.
1 can (14 oz) Artichoke Hearts, drained and chopped Frozen artichokes can be used if thawed.

For Serving

½ cup Parmesan Cheese, grated Replace with pecorino cheese for a different flavor.
Black Pepper Adjust according to personal taste.
Crusty Bread Perfect for soaking up that delicious creamy sauce!

Equipment

large skillet

Method

Step-by-Step Instructions

Season the chicken with kosher salt. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F and is golden brown. Set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add salted butter and melt completely.
Sprinkle all-purpose flour over the mixture and stir continuously for about 1 minute until it turns light golden color.
Gradually whisk in chicken stock, then whole milk, and cream cheese. Continue whisking until smooth and slightly thickened, about 3-5 minutes.
Add chopped spinach, basil, and artichoke hearts. Cook for 4-5 minutes until spinach wilts. Mix in grated Parmesan cheese until melted and combined.
Return chicken to the skillet and coat in the creamy sauce. Let it cook for an additional 2-3 minutes.
Serve hot alongside slices of crusty bread to soak up the creamy sauce.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 20gProtein: 36gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure the chicken reaches an internal temperature of 165°F for safe consumption. When reheating, add a splash of milk to maintain creamy texture.

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