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Creamy Spinach Artichoke Chicken: Family Comfort on a Plate

Creamy Spinach Artichoke Chicken delivers a comforting, flavorful dish that brings family together around the dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Substitute with thighs for a juicier option
  • 1 teaspoon Kosher Salt Consider sea salt as a substitute
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil is a great alternative
For the Sauce
  • 4 cloves Garlic, minced Fresh is best, but powdered works in a pinch
  • 2 tablespoons Salted Butter Feel free to use unsalted butter and season to taste
  • 2 tablespoons All-Purpose Flour Use a gluten-free flour blend if needed
  • ¾ cup Chicken Stock Vegetable stock works for a vegetarian alternative
  • 1¼ cups Whole Milk Heavy cream can be swapped for an even richer sauce
  • 4 ounces Cream Cheese, softened Substitute with Neufchâtel for a lighter version
For the Veggies
  • 2 cups Spinach, chopped Fresh is ideal, but thawed frozen spinach works too
  • ¼ cup Fresh Basil, chopped Dried basil can be used instead, reduce the amount
  • 14 ounces Artichoke Hearts, canned, drained and chopped Fresh or frozen can be used if prepped well
For the Finish
  • ½ cup Parmesan Cheese, grated Pecorino Romano is a tasty substitute
  • Freshly Cracked Black Pepper Adjust to taste
  • 1 loaf Crusty Bread Perfect for serving and wiping up the sauce

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Season the boneless skinless chicken breasts generously with kosher salt. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Cook for about 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest.
  2. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant and lightly golden. Then, add 2 tablespoons of salted butter and allow it to melt completely.
  3. Sprinkle 2 tablespoons of all-purpose flour evenly over the garlic and butter mixture. Stir continuously for about 1 minute until golden to create a roux.
  4. Slowly whisk in ¾ cup of chicken stock, followed by 1¼ cups of whole milk and 4 ounces of softened cream cheese. Stir well to create a smooth sauce and bring it to a gentle simmer for 3-5 minutes.
  5. Add 2 cups of chopped spinach, ¼ cup of fresh basil, and 14 ounces of drained artichoke hearts into the sauce. Cook for an additional 4-5 minutes until the spinach wilts. Stir in ½ cup of grated Parmesan cheese until it melts.
  6. Return the cooked chicken to the skillet, ensuring each piece is well-coated in the sauce. Simmer gently for an extra 2 minutes to reheat chicken and meld flavors. Garnish as desired.
  7. Serve hot, accompanied by slices of crusty bread to soak up the sauce.

Notes

Expert tips: Check chicken temperature, sauté garlic with care, whisk slowly when adding cream cheese, and refresh leftovers with a splash of milk.