Spinach Artichoke Chicken
Spinach Artichoke Chicken is a creamy one skillet dinner that combines tender chicken breasts with artichokes, spinach, Parmesan, and a touch of lemon. It’s rich, flavorful, and perfect with warm bread or pasta.
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.