Spinach Artichoke Chicken

5 from 1 vote

Spinach Artichoke Chicken

Spinach Artichoke Chicken is a delicious and simple dinner recipe that you will love. The sauce is reminiscent of the popular dip and is bound to become a favorite in your house.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 454kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil see note
salt and 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 stock (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)
1 teaspoon paprika
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
dash freshly ground black pepper
3 cups baby spinach packed (90 grams)
14 ounces artichoke hearts drained and chopped (255 grams)

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.
salt and pepper, 1 pound chicken breasts
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add the sliced chicken to the pan and cook for about 4 to 5 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 5 minutes.
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, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Continue this with the chicken stock. (Adding all the liquid should take less than two minutes.) Whisk in the sour cream and the cheeses, allowing them to melt. Then add in the paprika, salt, and pepper. Taste the sauce and adjust the seasonings as needed.
2 tablespoons flour, 1 cup chicken stock, 1/2 cup sour cream, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1 teaspoon paprika, 1/4 teaspoon kosher salt, dash freshly ground black pepper, 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