Creamy Spinach Artichoke Chicken

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Are you looking for a tasty meal that’s quick to make? Creamy spinach artichoke chicken might be just what you need. This dish turns a favorite dip into a main course that’s sure to please. You can whip up this creamy, flavorful meal in just 40 minutes.

The recipe uses common items like chicken breasts, spinach, and artichokes. You’ll cook the chicken in a skillet, then make a rich sauce with cream cheese and Parmesan. The result is a meal that’s both fancy and easy. It’s perfect for a weeknight dinner or when you want to impress guests without spending hours in the kitchen.

Exact Ingredients List

Here’s what you’ll need to make this yummy Creamy Spinach Artichoke Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 5 ounces fresh baby spinach
• 8 ounces cream cheese, softened and cubed
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 teaspoon red pepper flakes (optional)

Make sure you have these items ready before you start cooking. The chicken breasts should be at room temperature for even cooking. You can adjust the amount of red pepper flakes based on how spicy you like your food.

Remember to drain and chop the artichoke hearts ahead of time. This will make the cooking process smoother and faster.

Instructions

Season the chicken with salt and pepper. Pound it to even thickness if needed.

Heat oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden. Set aside.

Sauté onion in the same skillet for 2 minutes. Add garlic and cook for 1 minute more.

Add artichokes and spinach. Cook until spinach wilts, about 2-3 minutes.

Lower heat to medium-low. Stir in cream cheese, broth, and cream until smooth.

Mix in Parmesan and red pepper flakes. Let sauce simmer 2-3 minutes to thicken.

Return chicken to skillet. Spoon sauce over it and simmer 2-3 minutes more.

Sprinkle extra Parmesan on top if you like. Serve your creamy chicken hot with pasta, rice, or bread.

Possible Substitutes List & Recipe Variations

You can easily switch up this creamy spinach artichoke chicken recipe to suit your tastes or what’s in your pantry. Try these simple swaps:

Protein options:

• Chicken thighs
• Turkey cutlets
• Firm white fish fillets

Veggie swaps:

• Frozen spinach (thawed and drained) for fresh
• Canned artichokes for frozen
• Add sun-dried tomatoes or roasted red peppers

Cheese choices:

• Mozzarella instead of Parmesan
• Goat cheese for a tangy twist
• Nutritional yeast for a dairy-free option

For a lighter version, try using Greek yogurt in place of some of the cream cheese. You can also use milk instead of heavy cream to cut calories.

Want more veggies? Toss in some mushrooms or bell peppers when you cook the onions. For extra flavor, add some Italian herbs like basil or oregano to the sauce.

Make it spicier by doubling the red pepper flakes or adding a dash of hot sauce. For a fun twist, serve the chicken and sauce over zucchini noodles or cauliflower rice instead of pasta.

Tips, Tricks & Storing

For the best results, pound your chicken breasts to an even thickness. This helps them cook evenly and stay juicy.

Let the cream cheese soften at room temperature before cooking. It will melt more smoothly into the sauce.

Don’t overcook the spinach. Add it at the end and let it wilt just slightly to keep its bright color and nutrients.

Try using different cheeses for variety. Mozzarella or Gruyère can add a nice flavor twist.

To store leftovers, place them in an airtight container in the fridge. They’ll stay good for up to 3 days.

When reheating, add a splash of milk or chicken broth to keep the sauce creamy. Warm it gently on the stove or in the microwave.

Freeze individual portions for quick meals later. Thaw in the fridge overnight before reheating.

Serve with a side of roasted vegetables or a crisp salad to balance the rich flavors.

For a lower-calorie version, use light cream cheese and swap heavy cream for half-and-half.