Spinach Artichoke Chicken

5 from 1 vote

Spinach Artichoke Chicken

Spinach Artichoke Chicken is a creamy, easy one-pan dinner with tender chicken, spinach, artichokes, and a rich Parmesan sauce, ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 436kcal

Author: Lisa Longley

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

Nutrition