Creamy Spinach Artichoke Chicken

4.88 from 16 votes

Creamy Spinach Artichoke Chicken

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: American

Keyword: creamy spinach and artichoke chicken, spinach and artichoke chicken

Servings: People

Author: Alyssa Rivers

Ingredients

4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
salt and pepper

Creamy Spinach Artichoke Sauce:

¼ cup unsalted butter
2 minced garlic cloves
1 tablespoon all-purpose flour
½ cup chicken broth
1 cup heavy cream
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup chopped spinach
1 cup quartered artichokes

Instructions

Pound 4 boneless skinless chicken breasts so that they are even thickness. Season each side to taste with salt and pepper.
In a large skillet add 2 tablespoons extra virgin olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

To make the sauce:

Add ¼ cup unsalted butter to the skillet and melt. Add 2 minced garlic cloves and cook until tender. Whisk in 1 tablespoon all-purpose flour until it thickens. Whisk in ½ cup chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ½ teaspoon garlic powder, ¼ teaspoon pepper and ½ teaspoon salt.
Add 1 cup chopped spinach and 1 cup quartered artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.

Nutrition

QR code

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