If you love spinach artichoke dip, get ready to fall in love with this dinner recipe! Spinach Artichoke Chicken takes everything you adore about the creamy, cheesy dip and turns it into a hearty skillet meal. Tender chicken breasts are cooked until golden, then nestled in a rich sauce made with artichokes, spinach, cream, and Parmesan. It’s a comforting dish that looks impressive but is surprisingly easy to make.
This recipe is perfect for a weeknight family dinner, yet elegant enough to serve for date night or entertaining guests. Pair it with warm crusty bread to soak up all that irresistible sauce and you’ve got a meal that will disappear fast.
Why You’ll Love This Recipe
- Comfort food made easy; creamy, cheesy, and flavorful, but ready in about 30 minutes.
- One-skillet meal; fewer dishes, more flavor.
- Crowd-pleasing; tastes like a restaurant-quality dish right at home.
Ingredients You’ll Need
- Chicken cutlets: thinly sliced so they cook quickly and stay tender.
- Spinach: fresh baby spinach for a pop of color and nutrients.
- Artichokes: jarred quartered artichokes add tangy flavor and texture.
- Parmesan cheese: for that rich, cheesy bite.
- White wine & cream: create a silky, decadent sauce.
- Pimientos & lemon juice: add brightness and balance.
- Fresh basil: the finishing touch that makes everything taste fresh.
How to Make Spinach Artichoke Chicken
1Cook the chicken: Heat butter and olive oil in a large skillet over medium-high heat. Season the chicken cutlets with salt and pepper, then cook until golden brown and cooked through, about 3 minutes per side. Transfer to a plate and set aside.
2Build the sauce: Add the diced red onion and garlic to the same skillet and sauté for about 30 seconds until softened. Stir in the artichokes and cook for 1–2 minutes until heated through. Pour in the white wine, scraping up any browned bits, then add the heavy cream. Season with black pepper and let the sauce simmer. Stir in the Parmesan cheese until melted and slightly thickened.
3Add the veggies: Mix in the pimientos, spinach, and a squeeze of lemon juice. Cook just until the spinach wilts.
4Finish and serve: Return the chicken to the skillet, spoon the sauce over the top, and garnish with torn basil leaves. Serve immediately with warm bread to soak up the creamy sauce.
Serving Ideas
- With warm, crusty bread for dipping
- Over buttered pasta or rice to make it more filling
- With a side salad for a lighter meal
Tips for Success
- Use thin cut chicken breasts (or pound regular ones thin) so they cook evenly.
- Don’t skip the lemon juice; it brightens up the creamy sauce beautifully.
- If you want to skip the wine, substitute chicken broth instead.
Spinach Artichoke Chicken is everything you want in a cozy dinner; rich, creamy, and packed with flavor, yet still easy enough for a busy weeknight. Once you try it, you’ll want to make it again and again.
Spinach Artichoke Chicken
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 4 thin-cut chicken breasts chicken cutlets
- Kosher salt and freshly ground black pepper
- 1/2 red onion diced
- 2 cloves garlic minced
- Two 8-ounce jars quartered artichokes drained
- 3/4 cup white wine
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- One 4-ounce jar diced pimientos drained
- 3 cups baby spinach
- 1/2 lemon juiced
- Fresh basil leaves for garnish
- Warm bread for serving
Instructions
- Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Cook until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.
- In the same skillet, add the onion and garlic. Cook for about 30 seconds until softened. Add the artichokes and cook for 1–2 minutes until hot and onions are translucent.
- Pour in the wine and stir. Add the heavy cream and season with black pepper. Let the sauce come to a simmer, then stir in the Parmesan cheese until melted and slightly thickened.
- Add the pimientos, spinach, and lemon juice. Stir until the spinach has wilted.
- Return the chicken to the skillet and spoon sauce over the top. Garnish with fresh basil leaves.
- Serve immediately with warm bread or over pasta.
Notes
- Use thin-cut chicken breasts or pound thicker ones to ensure quick, even cooking.
- Chicken broth can be substituted for white wine if preferred.
- Best served fresh, but leftovers can be stored in the fridge for up to 3 days.
