Spinach Artichoke Chicken
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In this spinach artichoke chicken recipe I slice the chicken breasts in half widthwise to create thinner pieces, then cook them in a pan before creating the sauce. The lean meat pairs well with the rich and creamy sauce with breadcrumbs adding a satisfying crunch. This impressive entrée comes together surprisingly quickly, with few ingredients, for a great weeknight dinner option. I recommend serving with bread for the leftover sauce, with rice or additional roasted vegetables.
Creamy Spinach Artichoke Chicken
Table of contents
Key Ingredients in This Recipe
- 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.
How to Make Spinach Artichoke Chicken
Step 1: Cut the chicken breasts.
Slice the breasts in half widthwise, pounding out the chicken so it’s even thickness. Season the chicken with salt and pepper.
Step 2: Cook the chicken.
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.
Step 3: Cook the shallots and artichokes.
Return the pan to heat, add the shallots sauté until the shallots are tender, about 6 minutes. Add the artichokes and stir to combine.
Step 4: Make a bechamel.
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.
Step 5: Add cheese and spinach,
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.
Step 6: Toast breadcrumbs.
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.
Step 7: Assemble and serve.
Return the chicken to the pan, turning to coat in the sauce. Divide the spinach artichoke chicken among plates and serve topped with breadcrumbs.
Tips and Tricks for This Recipe
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.
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Creamy Spinach Artichoke Chicken
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.
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