Description
A creamy and flavorful Spinach Artichoke Chicken recipe featuring tender chicken cutlets smothered in a rich sauce made with cream cheese, artichoke hearts, fresh spinach, and parmesan. Ready in just 30 minutes, this comforting skillet dish is perfect for a quick weeknight dinner.
Ingredients
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 (one block, 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 each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides of the chicken pieces with salt and pepper, then lightly dredge each piece in flour, shaking off the excess.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium-high heat. When hot, add the chicken cutlets and cook for 4 to 5 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the heat to medium and add the chicken broth, softened cream cheese, and minced garlic to the skillet. Stir frequently and cook until the cream cheese melts completely into a smooth sauce.
- Add Vegetables: Stir in the chopped artichoke hearts and fresh spinach. Allow the spinach to wilt in the sauce. If the sauce becomes too thick, add a splash more chicken broth to reach desired consistency.
- Finish the Dish: Mix in the grated parmesan cheese and return the cooked chicken cutlets to the skillet. Cook for an additional few minutes until the chicken is fully cooked through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with the creamy spinach artichoke sauce spooned over the chicken.
Notes
- Make sure the cream cheese is softened before adding to the skillet to ensure smooth melting.
- If you prefer a thicker sauce, allow it to reduce a bit longer before adding the chicken back.
- This dish pairs well with rice, pasta, or crusty bread to soak up the extra sauce.
- Fresh spinach works best, but you can substitute with frozen spinach (thawed and drained) if needed.
- For a lower-fat version, substitute part of the cream cheese with Greek yogurt or use reduced-fat cream cheese.
