Made with simple and delicious ingredients like artichoke hearts and fresh baby spinach, this Creamy Spinach Artichoke Chicken is cooked in one pan and comes together in just 30 minutes. If you love artichoke hearts and artichoke dip (or maybe even if you don’t), you’re definitely going to love this comforting 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 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 recipe, in this recipe you’ll find juicy chicken, artichoke hearts and spinach, all bathed in a light cream sauce.
Spinach Artichoke Chicken Ingredients
- Dried Italian seasoning.
- Olive oil and butter.
- Artichoke Hearts.
- Fresh baby spinach.
How to make Spinach Artichoke Chicken
Making this chicken is surprisingly easy. You’ll need a large heavy-bottomed skillet or cast iron skillet as that’s where we’ll be cooking the chicken and the sauce.
1 | Prepare your chicken.
Often, when you buy chicken breasts from the market they are super thick or, at the very least, uneven in thickness. You guys, this can be problematic.
First, 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. Let’s avoid this, K?
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.
Now that you have your chicken sorted out, it’s time to cover them in olive oil and spices. No need to go crazy on the oil here, you guys.
I usually add the chicken to a large mixing bowl, coat in a tablespoon of olive oil and sprinkle with salt, pepper, and my homemade Italian seasoning. How much salt and pepper you choose to add depends on preference, so use your best judgment- starting with less as you can always add more later.
2 | Cook the chicken.
The second step to making spinach artichoke chicken is to actually cook yourself some chicken! Don’t worry, it’s super easy.
Remember that cast iron skillet I was telling you that you’ll need? Grab that and set it over medium-high heat. Before adding any oil, get your skillet nice and hot…then add the olive oil. Swirl to coat the entire surface of the pan.
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.
As soon as the chicken has finished cooking and the chicken has been removed to a clean plate to rest, 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.
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.
Health benefits of eating canned artichoke hearts
- Canned artichoke hearts contain loads of fiber. In fact, one medium artichoke provides 10.3 g of fiber or 41 percent of the recommended daily value.
- Packed with antioxidants
- Loaded with Vitamin C and K.
- Just 130 calories in one 15-ounce can of drained artichokes.
One important thing to note about canned artichoke hearts– they are not a low-sodium food. As such, take care when seasoning this dish as the salt content can quickly add up.
What about the spinach?
Spinach, as we all know, is one of the most nutrient-packed greens out there. Whether you enjoy getting your daily dose of spinach from a simple spinach salad or a comforting 3 Bean Miso Chili, any spinach is good spinach and the spinach in this spinach artichoke chicken is no exception.
Can you use frozen spinach?
Yes. Just be sure to thaw fully before adding to the dish. You will want to squeeze out as much liquid as possible from the spinach before adding to the dish. For this reason, I always find it easier to use fresh spinach versus frozen.
If you try making this Spinach Artichoke Chicken, please leave me a comment and let me know! I always love to hear your thoughts.
For more chicken recipes check out,
- Chicken, Sausage and Seafood Gumbo Recipe
- How to Cook Chicken Breasts
- Bruschetta Chicken Recipe
- Kung Pao Chicken Recipe
- Chicken Cacciatore Recipe
- 15-Minute Lemon Honey Ginger Chicken Recipe
- Baked Harissa Chicken Recipe
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One Pan Creamy Spinach Artichoke Chicken Recipe
- 3 tbsp olive oil - divided
- 6 boneless skinless chicken breasts - pounded to equal thickness
- salt + pepper - to season
- 2 tbsp Italian seasoning
- 3 tbsp butter - divided
- 2 shallots - minced
- 4 cloves garlic - minced
- 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
- 4 ounces fresh baby spinach
- 1/2 cup low-sodium chicken broth - or water
- 1.5 cup half-and-half - plus more as needed
- 1/4 cup Parmesan - shredded
- 1/2 cup mozzarella - shredded
- Fresh parsley - to garnish
- Prepare the chicken - Transfer chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
- Cook the chicken - Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed (it took me two rounds to cook the 6 chicken breasts), to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through (see notes)). Remove chicken from the skillet and set aside.
- Make the Sauce - Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella.
- Return the chicken - Finally, return the chicken back to the skillet. Reduce heat if needed to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so.
- Garnish and serve - Sprinkle with the shredded Parmesan cheese and additional salt and pepper, to taste. Garnish with fresh chopped parsley, if desired.
- In order to prevent your chicken from drying out or cooking unevenly, it's best to 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Originally published October 2, 2016. Updated with new images and post content on March 19, 2019.