A Creamy, Flavorful Dish With Tender Chicken, Spinach, Artichokes, And A Rich, Cheesy Sauce – A Comforting Dinner Everyone Will Love!
Spinach Artichoke Chicken combines two of my favorite dishes – spinach artichoke dip and chicken – into one delicious, easy-to-make meal. I decided to make it because it’s creamy, comforting, and packed with flavor, but it’s still a healthier option than a classic dip!
The combination of sautéed spinach, tender chicken, and the rich, cheesy sauce is a winner every time. My family loves it because it’s hearty and satisfying, but not too heavy. Whether served with rice, mashed potatoes, or a simple salad, it’s the perfect dinner for a busy night or a special meal.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen spinach?
A: Yes, you can use frozen spinach. Just make sure to thaw and drain it well to avoid excess water in the dish.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the chicken and the spinach-artichoke mixture a day ahead. When ready to serve, just bake it as directed and enjoy a quick, flavorful meal.
Q: Can I substitute the cream cheese?
A: Yes, if you want a lighter version, you can substitute cream cheese with Greek yogurt or low-fat sour cream for the base of the sauce.
Q: Can I add more vegetables?
A: Yes! You can add mushrooms, bell peppers, or even zucchini to the spinach and artichoke mixture for extra flavor and nutrients.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
What You Need to Make Spinach Artichoke Chicken
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
For the Spinach Artichoke Sauce:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy cream or milk
- Salt and pepper to taste
How to Make Spinach Artichoke Chicken
- Prepare the chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside. - Make the spinach artichoke sauce:
In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion for 2-3 minutes, until softened. Add the garlic and cook for an additional minute until fragrant. Stir in the chopped artichokes and spinach, cooking for another 2-3 minutes to heat through. Add the cream cheese, Parmesan, mozzarella, and heavy cream. Stir constantly until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste. - Combine the chicken and sauce:
Return the cooked chicken breasts to the skillet with the spinach artichoke sauce. Spoon the sauce over the chicken breasts, covering them evenly. Let everything simmer together for 5-7 minutes until the sauce is heated through and slightly thickened. - Bake the dish (optional):
If you’d like a bubbly, golden top, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the sauce is bubbly. - Serve:
Serve the Spinach Artichoke Chicken over rice, pasta, or with a side salad. Enjoy this creamy, cheesy dish with your favorite sides!
Tips
- For extra cheesy goodness: Top the chicken with extra shredded mozzarella or Parmesan before baking for a cheesy crust.
- Make it lighter: Use Greek yogurt in place of cream cheese and opt for low-fat cheese for a lighter version of this dish.
- Add more veggies: Add mushrooms, bell peppers, or zucchini to the spinach-artichoke sauce for added texture and flavor.
Reader Reviews
🌟🌟🌟🌟🌟 Olivia S. – “This dish was amazing! The chicken was so tender, and the spinach artichoke sauce was so creamy and flavorful. My family couldn’t get enough of it!”
🌟🌟🌟🌟 Emma T. – “So easy to make and full of flavor! I served it with rice, and it was the perfect meal. The sauce is incredible – creamy and cheesy.”
🌟🌟🌟🌟🌟 Megan W. – “One of my new favorite dinners! The combination of spinach and artichokes with the chicken is perfect. I’ll be making this again for sure.”
🌟🌟🌟🌟 Jessica M. – “I love how creamy and cheesy this dish is! It’s a great way to elevate chicken. I added mushrooms to the sauce, and it was delicious.”
🌟🌟🌟🌟🌟 Nina P. – “This was a huge hit with my family! The spinach artichoke sauce was so flavorful, and the chicken was perfectly cooked. I’ll be making this again!”
Printable Recipe
Spinach Artichoke Chicken
Spinach Artichoke Chicken is a comforting, creamy dish featuring tender chicken, spinach, artichokes, and a rich, cheesy sauce. Perfect for a cozy dinner or family gathering.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- For the Spinach Artichoke Sauce:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy cream or milk
- Salt and pepper to taste
Instructions
Prepare the chicken:
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Make the spinach artichoke sauce:
- In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion for 2-3 minutes, until softened. Add the garlic and cook for an additional minute until fragrant.
Stir in the chopped artichokes and spinach, cooking for another 2-3 minutes to heat through. Add the cream cheese, Parmesan, mozzarella, and heavy cream. Stir constantly until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.
Combine the chicken and sauce:
- Return the cooked chicken breasts to the skillet with the spinach artichoke sauce. Spoon the sauce over the chicken breasts, covering them evenly. Let everything simmer together for 5-7 minutes until the sauce is heated through and slightly thickened.
Bake the dish (optional):
- If you'd like a bubbly, golden top, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the sauce is bubbly.
Serve:
- Serve the Spinach Artichoke Chicken over rice, pasta, or with a side salad. Enjoy this creamy, cheesy dish with your favorite sides!
If You Enjoyed This Recipe, Please Share!
If you loved this Spinach Artichoke Chicken, please share it with your friends and family! It’s the perfect creamy and flavorful dish for any occasion, and I’m sure they’ll love it just as much as you did. Share it on social media and tag me – I’d love to see how your dish turns out!
