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Homemade Creamy Spinach Artichoke Chicken photo

Creamy Spinach Artichoke Chicken

This Creamy Spinach Artichoke Chicken is a quick, delicious meal packed with flavor and perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large chicken breasts sliced in half lengthwise (to make 4 cutlets)
  • 1/2 teaspoon old bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Sauce:
  • 1/2 onion chopped or minced
  • 3-4 cloves garlic finely minced
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 12 ounce jar marinated & quartered artichokes liquid drained & discarded/reserved
  • 5 ounce package fresh baby spinach
  • 1 lemon Juice of 1, optional

Equipment

  • Cutting board
  • Knife
  • Large skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Cooking Instructions:
  1. Begin by seasoning the chicken cutlets. In a small bowl, mix together the old bay seasoning, garlic powder, red pepper flakes, salt, and pepper. Rub this seasoning mix all over the chicken cutlets, ensuring they are evenly coated.
  2. In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the seasoned chicken cutlets. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. In the same skillet, add the chopped onion and sauté for about 2-3 minutes, until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  4. Pour in the low sodium chicken broth, scraping any browned bits from the bottom of the skillet to add flavor to the sauce. Then, stir in the heavy whipping cream and bring the mixture to a gentle simmer.
  5. Once the cream is simmering, gradually whisk in the freshly grated Parmesan cheese until melted and smooth. Stir in the quartered artichokes and fresh baby spinach, allowing the spinach to wilt in the sauce.
  6. Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce. Allow the chicken to simmer for an additional 2-3 minutes to heat through and absorb some of the flavors.
  7. If desired, squeeze fresh lemon juice over the chicken just before serving for a bright pop of flavor. Serve the Creamy Spinach Artichoke Chicken hot, drizzled with the creamy sauce, and enjoy!

Notes

  • For the best flavor, use freshly grated Parmesan cheese.
  • Don’t rush the sautéing process; it enhances the overall flavor.
  • Add other vegetables like bell peppers or mushrooms for extra nutrition.
  • Let the chicken rest after cooking to keep it juicy.