Description
This Spinach Artichoke Chicken recipe features tender chicken cutlets smothered in a creamy, flavorful sauce made with cream cheese, garlic, artichoke hearts, fresh spinach, and parmesan. Perfect for a quick and satisfying dinner, it combines rich, comforting flavors inspired by the classic spinach artichoke dip in a wholesome, protein-packed meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 3/4 cup chicken broth
- 8 ounces cream cheese (softened)
- 2 cloves garlic (minced)
- 1 (14 ounce) can artichoke hearts (drained & chopped)
- 2 cups packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece with salt and pepper, then dredge them lightly in flour to help create a nice crust when cooked.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce Base: Lower heat to medium and pour the chicken broth into the skillet. Add the softened cream cheese and minced garlic. Stir continuously until the cream cheese melts completely and forms a smooth, creamy sauce.
- Add Vegetables: Stir in the chopped artichoke hearts and fresh baby spinach to the sauce. Allow the spinach to wilt naturally. If the sauce becomes too thick, add a splash more chicken broth to reach desired consistency.
- Finish the Dish: Mix in the freshly grated parmesan cheese for extra flavor and richness. Return the cooked chicken to the pan and simmer for a few more minutes to reheat the chicken and meld the flavors. Adjust seasoning with salt and pepper as necessary. Serve immediately, spooning the creamy sauce over the chicken.
Notes
- Ensure the cream cheese is softened to help it melt smoothly into the sauce.
- Chicken breasts can be pounded to even thickness instead of slicing for uniform cooking.
- For a thicker sauce, reduce the chicken broth slightly before adding the vegetables.
- Serve with rice, pasta, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.