Creamy Spinach Artichoke Chicken
If you’re in the mood for a cozy, comforting meal that feels like it came straight from your favorite restaurant, then this Creamy Spinach Artichoke Chicken is just the dish for you! It’s packed with flavor, creamy goodness, and a delightful blend of textures.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons Olive Oil not extra virgin
- 2 tablespoons Butter divided
- 3 large Boneless and Skinless Chicken Breasts sliced lengthwise into 6 thin cutlets (about 1.25 lbs)
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 4 cloves Garlic pressed or minced
- ¼ cup Water, Chicken Stock, or Dry White Wine
- 1 cup Heavy Cream double cream in the UK
- ½ cup Grated Parmesan
- 4 ounces Cream Cheese
- ⅛ teaspoon Crushed Red Pepper Flakes
- 1 cup Artichoke Hearts quartered in water, drained and roughly chopped
- 2 cups Baby Spinach Leaves roughly chopped
Instructions
- Step 1: Prepare the Chicken - Start by slicing your chicken breasts into thin cutlets. Sprinkle both sides with salt and black pepper. Set aside and let them come to room temperature for about 15 minutes.
- Step 2: Sear the Chicken - In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and bubbly, add the chicken cutlets to the skillet in a single layer. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Step 3: Sauté the Garlic - In the same skillet, lower the heat to medium and add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds, or until it’s fragrant.
- Step 4: Create the Creamy Sauce - Pour in the water (or chicken stock or wine) to deglaze the pan, scraping any brown bits off the bottom. Stir to combine, and then add the heavy cream, grated parmesan, and cream cheese. Mix until the cheeses melt and form a smooth sauce.
- Step 5: Add Spinach and Artichokes - Stir in the chopped artichoke hearts and spinach. Cook for a few minutes, allowing the spinach to wilt into the sauce. Add in the crushed red pepper flakes and adjust the seasoning if needed.
- Step 6: Combine Chicken and Sauce - Return the seared chicken cutlets to the skillet. Spoon some of the creamy sauce over the top and let everything simmer together for about 5 minutes on low heat.
- Step 7: Serve and Enjoy! - Turn off the heat and serve the Creamy Spinach Artichoke Chicken hot, spooning extra sauce over the top.
Notes
Ensure your chicken is sliced thinly for even cooking and maximum flavor absorption. Don’t skip deglazing the pan; that’s where a lot of flavor resides!