It’s no secret that I love spinach artichoke dip and I’m always looking for ways to make it into a legit dinner, instead of just an appetizer that I accidentally over-indulged in. For this Creamy Spinach Artichoke Chicken I’ve combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. So grab a chilled bottle of white wine, take out a few slices of Freezer Garlic Bread, and let’s get this dinner started.
Want more ways to eat your Spinach Artichoke Dip for dinner? Check out my Spinach Artichoke Pasta, Spinach Artichoke Pizza, and Spinach Artichoke “Grilled Cheese”.
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Can I Use Frozen Spinach?
Yes, absolutely. To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions.
How to Serve Creamy Spinach Artichoke Chicken
This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce.
Does This Recipe Reheat Well?
Speaking from experience (I had leftovers for lunch today), yes, yes it does reheat very well! I think this one could successfully be meal prepped. And while I haven’t tried freezing this recipe, I don’t expect that it would hold up. Creamy sauces often don’t stand up to freezing and thawing.
Creamy Spinach Artichoke Chicken
Servings 4Ingredients
- 2 boneless, skinless chicken breasts (about 1-1.25 lb. total) ($6.29*)
- 1 pinch salt & pepper ($0.03)
- 1 Tbsp cooking oil ($0.04)
- 4 oz. fresh spinach ($0.60)
- 1 12oz. jar quartered artichoke hearts in water ($2.79)
- 4 cloves garlic ($0.32)
- 1 Tbsp butter ($0.18)
- 1/2 cup chicken broth ($0.07)
- 1/2 cup sour cream ($0.22)
- 4 oz. cream cheese ($0.40)
- 1/4 cup milk ($0.08)
- 1/4 cup grated parmesan ($0.44)
- 1 pinch crushed red pepper ($0.02)
- salt and pepper to taste ($0.05)
Instructions
- Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.
- Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).
- While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.
- Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.
- Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.
- Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.
- Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.
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Equipment
- Color Cutting Boards
- Rolling Pin
- Garlic Press
- Liquid Measuring Cup
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Spinach Artichoke Chicken – Step by Step Photos
Place two boneless, skinless chicken breasts (about 1-1.25 pounds total) on a cutting board and cover with plastic to prevent splatter. Pound out the chicken to an even thickness, about 3/4-inch thick, using a rolling pin or mallet. Then cut each breast in half to create two smaller pieces. Or, you can buy those chicken breast filets that are already cut into thin slices. Season the breasts with a pinch of salt and pepper.
Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the chicken breasts. Cook until the chicken is browned on each side and cooked through (5-7 minutes each side).
While the chicken is cooking, roughly chop about 4 oz. (half of an 8 oz. bag) of spinach. Drain a 12 oz. can of artichoke hearts, then roughly chop them as well. Mince four cloves of garlic. Set the spinach, artichoke hearts, and garlic aside.
Once the chicken has cooked, remove it to a clean plate and cover to keep it warm. Add 1 Tbsp butter and the minced garlic to the skillet. Sauté the garlic in the butter for about one minute.
Add 1/2 cup chicken broth to the skillet and stir to dissolve all the delicious browned bits off the bottom of the skillet. I use Better Than Bouillon to make my broth, so I can mix up small amounts like 1/2 cup as needed, instead of opening an entire can or box.
Cut 4 oz. cream cheese into pieces, then add them to the skillet along with 1/2 cup sour cream. Whisk these ingredients together and continue to heat, while whisking, until the cream cheese has fully melted and the sauce is smooth. Add 1/4 cup milk and stir until smooth again.
Add 1/4 cup grated Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the sauce. Continue to heat and whisk for 1-2 minutes more.
Stir the chopped spinach into the sauce, a handful or two at a time, until it is wilted. It should wilt almost immediately.
Then stir in the drained and chopped artichoke hearts.
Finally, return the cooked chicken to the skillet and spoon the creamy spinach artichoke sauce over top of each piece.
Serve while everything is still hot! 🤤
I served my Creamy Spinach Artichoke Chicken over some wide egg noodles with a big green salad on the side!
OMG, SO GOOD! I didn’t have chix breasts, so I just pan-fired some bone-in chix thighs. And I had this artichoke-spinach dip mix on hand, so I threw a TB of that in too. Other than that, I followed the recipe to a T. I served the sauce on a baked potato– PERFECT!
Loved it! Yum Yum! I modified ever so slightly, i used boneless//skinless thighs and pounded out and cubed. Rest of the recipe to the note. Thanks so much for making me look so good. xo
This recipe is amazing! I made it for dinner last night with roasted asparagus and garlic naan. It was so easy to make and super delicious!
Great recipe and easy to prepare. Thanks
I made this and pretty much doubled all the liquid ingredients so I could have enough for a sauce for pasta. Still came out pretty thick considering BUT it was still delicious. Next time I might use some mozzarella in it along with the parm to give it some more gooey factor :)
We made this tonight as is and it was amazing! Thanks for the recipe.
This was SO GOOD! I am weird and make my partner rate all our dinners out of 10. This is his highest score EVER at 9.9. The sauce is “wacky good.”
I had to add a bit more liquid, about 1/4 cup additional milk, to get it to a more saucy texture. Only other modification was using artichoke quarters in brine because I couldn’t find them in water. The sauce was outstanding with white rice and asparagus. We probably skimped a little on the chicken but the sauce is really the star anyway. If you like spinach artichoke dip, this is the yummiest appetizer-turned-entree you’ll ever put in your mouth. I adore that it uses, besides the canned artichokes which last forever, things we ALWAYS have on hand.
We’re going to have to fight over the leftovers. Luckily we will be making it again next week. This recipe is my new obsession.
Delicious! Made it as written. Family loved it!
I made this tonight. Only a few modifications. I used chicken tenderloins because that’s all I had. I sauteed them until cooked, set them aside, cut them into bite sized pieces, then added them back in when the sauce was ready. I only had frozen spinach so I used that. Then, even though I did not serve with pasta, I boiled about a cup and a half of salted water and added a few pieces of rigatoni. Before I added the chicken into the sauce (at this point, the sauce is super thick) I added some of the starchy salted pasta water to thin it out, then I added the chicken. Lastly, I transferred it to a casserole dish, added some shredded mozzarella and broiled for a few minutes until the cheese was nice and bubbly. I served it over cauliflower rice. So yumm!!
Just made this and it is so good! Only changes I made were Greek yogurt instead of sour cream and shredded Parmesan instead of grated.
Served it over broccoli :)
Can I make this with greek yogurt?
Yes you certainly can make that swap!
Delicious and easy weeknight meal! I made some small changes (but I think this would be fantastic without any changes). First, I added diced onion before the garlic and cooked until the onion was softened. Then, I added sliced mushrooms along with the garlic and cooked to allow the mushrooms cook and expel most of their liquid. I served it over rice, but egg noodles would be great too.
Thanks for the recipe!
I’m only a freshman and this was super simple for me. I added olives and sun-dried tomatoes. It was really good, the whole family enjoyed it.
Made this the other night and it was delicious! Served with cauliflower rice for my husband (keto) and the rest of us enjoyed with egg noodles. Even better the next day. Definitely a keeper!
I made this for my family last night and we all loved it! We had some small red potatoes from the farmers market so I roasted those with rosemary and garlic and served those on the side of the chicken. I also doubled the spinach because it cooks down so much. I reheated all the leftovers together for lunch today and it was just as good. Will be making this one again, thank you.
YAY! Great when it’s even better the next day.