- Share + savor
I have a cookbook! - Buy Now
Creamy Spinach Artichoke Chicken
jump toRECIPE
This creamy spinach artichoke chicken is a weeknight dinner that feels restaurant-worthy but comes together in under 40 minutes. Juicy chicken breasts are seared until golden, then simmered in a rich spinach and artichoke sauce finished with a crunchy breadcrumb topping. It’s a comforting, flavorful dish made with just a handful of ingredients – perfect for busy weeknights or easy entertaining. Serve with crusty bread to soak up the extra sauce, or pair with rice or roasted vegetables for a complete meal. Love this flavor combo? You’ll want to try this spinach and artichoke chicken and orzo bake and lemon artichoke pasta.
Why You’ll Love Spinach Artichoke Chicken
- Weeknight-friendly. Ready in 30 minutes with simple, everyday ingredients.
- Rich and creamy. The spinach artichoke sauce is velvety, flavorful, and pairs perfectly with lean chicken breasts.
Key Ingredients in Spinach Artichoke Chicken
- Chicken – I slice the chicken breasts widthwise so they are thinner and can cook more quickly in the pan. Since they are such a lean protein they have a tendency to dry out and this helps to avoid that.
- Shallots – Shallots have a subtle onion flavor. I sauté the sliced shallots to help add more of a complex flavor to the spinach artichoke sauce.
- Artichoke hearts – I use water-packed artichoke hearts in this recipe. They are already prepared and ready to eat, making for an easy addition to this chicken dish with a simple chop. They can be substituted with oil-packed artichoke hearts which will be richer or with freshly steamed artichoke hearts.
- Spinach – I use fresh baby spinach or Bloomsdale spinach in this recipe. If using larger leaves of spinach, I recommend giving them a rough chop before adding them to the pan. You can add the spinach in batches if needed so the pan doesn’t overflow as the spinach wilts. I add the spinach later to the finished sauce rather than with the artichoke so it doesn’t overcook.
- Flour – Cooking the flour quickly in the butter helps to remove any flour flavor and will thicken the sauce.
- Milk – I use whole milk mixed with roux for a creamy béchamel sauce. Using a non-dairy alternative will change the flavor of the recipe.
- Cheese – I finish the spinach artichoke mixture with a blend of Asiago and Parmesan cheeses. The combination rounds out the sauce nicely.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Frozen spinach can also be used in this recipe if desired. Simply defrost and drain as much water as possible so as to not water down the recipe.
- The chicken breasts can be substituted for another cut like boneless, skinless chicken thighs.
- The panko breadcrumbs can be swapped for plain breadcrumbs.
How to Make Spinach Artichoke Chicken (Step-by-Step)
Slice the breasts in half widthwise, pounding out the chicken so it’s even thickness. Season the chicken with salt and pepper.
Heat a large sauté pan over medium heat, add the oil to the pan and heat through. Add the chicken breasts and cook, working in batches if needed. Cook the chicken until just cooked through, about 6 minutes, flipping halfway through cooking. Remove to a cutting board and set aside.
Return the pan to heat, add the shallots sauté until the shallots are tender, about 6 minutes. Add the artichokes and stir to combine.
Add 2 tablespoons of the butter and allow it to melt. Stir in the flour, cooking for a minute. Stir in the milk and bring to a simmer until the mixture thickens, about 5 minutes.
Add the Asiago and Parmesan, stirring until the cheese has melted. Season to taste with salt and pepper. Working in batches, add the spinach a few handfuls at a time, stirring to combine after each addition and cooking until the spinach has wilted.
Heat a medium non-stick sauté pan over medium heat, add the remaining butter and allow to melt. Add the breadcrumbs and sauté, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes.
Return the chicken to the pan, turning to coat in the sauce. Divide the spinach artichoke chicken among plates and serve topped with breadcrumbs.
Serving Suggestions
Serve on it’s own or serve spinach artichoke chicken paired with crusty bread for dipping or over pasta (perfect with the creamy sauce).
FAQ – Frequently Asked Questions
Yes! Boneless, skinless chicken thighs work just as well – they’ll be extra juicy, but may need a couple more minutes of cooking time.
Yes! Thaw it first, then squeeze out as much liquid as possible so the sauce doesn’t get watery.
Canned or jarred artichoke hearts (in water or brine) are best. Avoid marinated ones, which can overpower the sauce.
Spinach artichoke chicken is best served fresh, but you can prep the sauce in advance and store it in the fridge. Reheat gently, then add the chicken before serving.
Other Recipes to Try
If you enjoy this spinach artichoke chicken, give these a try and follow me on Instagram for more updates:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Spinach Artichoke Chicken
Rate this Recipe
Ingredients:
- 1 pound boneless, skinless chicken breasts, (about 2 medium breasts)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 1 (14-ounce) can water-packed, quartered artichoke hearts, drained and chopped
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ¾ cup shredded Asiago cheese
- ½ cup freshly grated Parmesan cheese
- 4 cups baby spinach (about a 5-ounce bag)
- ½ cup panko breadcrumbs
Instructions:
- Slice the breasts in half widthwise, pounding out the chicken if needed so it’s even thickness. Season the chicken with salt and pepper.
- Heat a large sauté pan over medium heat, add the oil to the pan and heat through. Add the chicken breasts and cook, working in batches if needed. Cook the chicken until just cooked through, about 6 minutes, flipping halfway through cooking. Remove to a cutting board and set aside.
- Return the pan to heat, add the shallots sauté until the shallots are tender, about 6 minutes. Add the artichokes and stir to combine.
- Add 2 tablespoons of the butter and allow it to melt. Stir in the flour, cooking for a minute. Stir in the milk and bring to a simmer until the mixture thickens, about 5 minutes.
- Add the Asiago and Parmesan, stirring until the cheese has melted. Season to taste with salt and pepper. Working in batches, add the spinach a few handfuls at a time, stirring to combine after each addition and cooking until the spinach has wilted.
- Heat a medium non-stick sauté pan over medium heat, add the remaining butter and allow to melt. Add the breadcrumbs and sauté, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes.
- Return the chicken to the pan, turning to coat in the sauce. Divide the spinach artichoke chicken among plates and serve topped with breadcrumbs.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
I love spinach artichoke dip and this chicken dish is next level!!!!
This was so good. The toasted panko on top took it to another level.
Had this last night – it was delicious – really enjoyed the combination of ingredients . And topping with panko was a nice touch!
So happy to hear you enjoyed the recipe!
Loved this as a meal!