Spinach Artichoke Chicken Recipe
Spinach Artichoke Chicken is a creamy, savory dish featuring tender pan-seared chicken breasts cooked in a luscious sauce of spinach, artichoke hearts, garlic, and parmesan. This quick stovetop meal combines classic flavors reminiscent of the beloved spinach artichoke dip, making it a perfect hearty dinner for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts, about 1 pound
- Kosher salt and black pepper, for seasoning the chicken
Sauce
- 1 tablespoon butter
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 cups roughly chopped fresh spinach
- 14 oz can artichoke hearts, drained and roughly chopped
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
Garnish
- Extra parmesan cheese
- Freshly chopped basil
Instructions
- Prepare the Chicken: Using a sharp knife, slice the chicken breasts in half widthwise. Pound them gently if needed to ensure even thickness. Season both sides with kosher salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4 to 6 minutes per side until they develop a golden brown crust. Remove from the skillet and set aside on a plate to rest.
- Sauté Shallot and Garlic: Add butter to the same skillet. When melted, add the chopped shallot and cook until softened, about 3 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook Spinach and Artichokes: Stir in the chopped spinach and artichoke hearts, cooking until the spinach wilts down and the artichokes are warmed through.
- Make the Sauce: Pour in the chicken broth, heavy cream, and grated parmesan cheese. Reduce heat to low and simmer for about 2 minutes, stirring occasionally, until the sauce thickens slightly. Stir in lemon juice, crushed red pepper flakes, and adjust seasoning with salt and pepper to taste.
- Finish Cooking Chicken in Sauce: Return the seared chicken breasts to the skillet with the sauce. Simmer for 2 to 3 minutes, allowing the chicken to absorb the flavors and finish cooking through.
- Plate and Garnish: Serve the chicken topped with the creamy spinach artichoke sauce. Garnish generously with extra parmesan cheese and freshly chopped basil. Serve immediately and enjoy.
Notes
- For even cooking, make sure to pound the chicken breasts to an even thickness before cooking.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
- Use freshly grated parmesan for best flavor and smooth sauce texture.
- This dish pairs well with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://recipeplenty.com/spinach-artichoke-chicken-recipe/
