My Spinach Artichoke Chicken combines chicken cutlets in a creamy white wine Parmesan sauce full of artichokes and spinach. It is everything you love about spinach and artichoke dip in a rich comforting dinner that your whole family will love. Made in just 30 minutes, this is perfect for a weeknight meal but sophisticated enough for dinner guests.
I could make endless amounts of one-pan chicken dinners for you. Once you have a solid base, you can mix it up in so many different ways. Don’t miss my favorite examples at the bottom of the post.
This creamy spinach artichoke chicken is the perfect example. We pan-fry chicken cutlets and then sauté onions and garlic to start a delicious and creamy sauce. The flavors are based on my Spinach Artichoke Dip that you know and love. Finally, we add fresh spinach and artichoke hearts and serve it over pasta.
Lisa, this was amazing and so easy. You knocked this one out of the park. My son and husband loved it. I paired it with cilantro rice. When I first saw it I thought there is a lot to it but got it done within 30 minutes, thanks again.
Why This Recipe Works
- Chicken cutlets cook quickly and evenly, keeping each bite of chicken tender.
- A simple roux creates a creamy sauce that coats the chicken and is full of flavor.
- Canned artichokes and fresh spinach keep the recipe easy and convenient, while giving the dish the classic spinach and artichoke flavor.
Ingredient Notes and Substitutions
- Chicken: Slice your chicken breasts into cutlets or buy chicken cutlets from your butcher or meat counter. To see step-by-step photos on how to do this read this post: How to Cut Chicken into Cutlets.
- White wine: Use a wine that you enjoy drinking, such as a Pinot Grigio or Chardonnay. Alternatively, swap the wine for another quarter cup of chicken broth. Add a teaspoon of lemon juice to mimic the acidity that wine brings to the dish.
- Spinach: Fresh spinach works best, but you can use frozen spinach if it is thawed and pressed to remove excess water. You will need roughly 1/2 to 3/4 cup of thawed, drained frozen spinach.
- Artichokes: Use canned, quartered artichokes in water rather than marinated. Be sure to remove any hard pieces, roughly chop the artichokes, and remove any excess liquid before adding them to the dish.
- Cheese: Freshly grated mozzarella and parmesan cheese will melt and taste better than pre-shredded cheese.
How to Make Spinach Artichoke Chicken
- Slice the chicken in half and season with salt and pepper. Cook the chicken for a few minutes on each side, or until it reaches 165 degrees Fahrenheit. Remove the chicken from the pan and cover loosely with aluminum foil.
- Sauté the onions and the garlic until the onions are translucent. Whisk in the flour, then slowly pour in the wine. Continue this with the chicken broth. Whisk in the sour cream and the cheeses, allowing the cheese to melt and the sour cream to smoothly incorporate into the sauce.
- Stir in the spinach, allowing it to wilt. Finally, stir in the artichoke hearts and return the chicken to the pan. Serve warm over pasta if desired.
Tips for The Best Spinach Artichoke Chicken
- Make sure the flour is fully whisked into the melted butter and onion mixture and no white streaks remain. Gradually add the liquid so the sauce stays smooth
- Drain the artichokes thoroughly to reduce excess liquid.
- Don’t overcook the chicken: It needs to be 165 degrees Fahrenheit at the thickest part for food safety purposes. The best way to know exactly when it’s done is to use an instant read meat thermometer.
Storing and Reheating Leftovers
Store any leftover spinach and artichoke chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a skillet over low heat until heated through. Serve with fresh or reheated pasta. Always use your best discretion when storing and reheating leftovers.
What to Serve with Spinach Artichoke Chicken
This spinach and artichoke chicken can be enjoyed alone or served over pasta, rice, or mashed potatoes. I like to get my water boiling right away, so the pasta can cook as I prepare the rest of the recipe.
You can see this served with pappardelle here. It is a really wide, flat noodle that is perfect for this recipe. The sauce coats it in the most delicious way. That being said, you could use many types of pasta here that would be delicious.
Round this meal out further with a simple arugula or chopped salad, garlic bread, and some smashed Brussels sprouts or green beans almondine.
If you try this creamy spinach artichoke chicken recipe or any of my others, I would be so grateful if you would come back and let me know what you think!
Spinach Artichoke Chicken
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick) (453.6 grams)
- 2 tablespoons unsalted butter (28.25 grams)
- 1 small yellow onion diced small
- 2 cloves garlic minced
- 2 tablespoons flour
- 1/4 cup white wine (59.1 ml)
- 1 cup chicken broth (226.8 grams or 236.6 ml)
- 1/2 cup sour cream (113.5 grams)
- 1/2 cup mozzarella cheese shredded (56.5 grams)
- 1/4 cup Parmesan cheese shredded (25 grams)
- 3 cups baby spinach packed (90 grams)
- 14 ounces artichoke hearts drained and chopped (397 grams before draining)
Instructions
- Slice the chicken breasts in half. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Pat the chicken dry, then season with salt and pepper on both sides.1 teaspoon kosher salt, 1 pound chicken breasts
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 3 to 4 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit.2 tablespoons olive oil
- Remove the chicken from the pan and cover loosely with aluminum foil.
- Add the butter to the skillet and melt. Add in the onions and the garlic. Cook until the onions are translucent, about 3 minutes over medium-low heat.2 tablespoons unsalted butter, 1 small yellow onion, 2 cloves garlic
- Stir in the flour thoroughly so you can no longer see streaks of white. Slowly pour in the wine. It works best if you pour in a little, stir it in to combine, and then add a little more. Continue this with the chicken broth. (Adding all the liquid should take less than two minutes.) Whisk in the sour cream and the cheeses, allowing them to melt. Taste your sauce at the end, then add salt and pepper if needed.2 tablespoons flour, 1 cup chicken broth, 1/2 cup sour cream, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1/4 cup white wine
- Stir in the spinach, allowing it to wilt. Finally, stir in the artichoke hearts and return the chicken to the pan. Serve warm over pasta if desired.3 cups baby spinach, 14 ounces artichoke hearts
Lesli M Kostiz says
This sounds glorious‼️Gonna make it tonite‼️
I hope you loved it!
Mary Beth Lee says
Lisa this was amazing and so easy, You knocked this one out of the park.My Son and Husband loved it. I paired it with cilantro rice . When I 1st seen it I thought there is alot to it but got it done within 30 minutes thanks again
I’m so glad you liked this as much as I do!