What’s in Spinach and Artichoke Chicken?
The juicy chicken breast, artichoke hearts, and spinach are simmered in a creamy sauce made from chicken broth, sour cream, and heavy cream.
Chicken: I used boneless, skinless chicken breasts, but you could use thighs if you prefer. Salt + Pepper: Enhances the natural flavor of the chicken. All-Purpose Flour: Helps create a crust on the chicken. Unsalted Butter: Adds rich flavor. Olive Oil: Helps the chicken cook without burning. Onion + Garlic: Add earthy flavor. Artichoke Hearts: The star of the dish. Make sure to get the kind that’s packed in water and drain completely. Baby Spinach: Adds color, vitamins, and minerals. Chicken Broth: Adds moisture and flavor. Sour Cream: Makes the dish creamy and tangy. Heavy Cream: Enhances the creaminess of the dish. Parmesan Cheese: Adds delicious salty, cheesy flavor.
Pro Tip: If you can find thinly-sliced chicken at the grocery store, you can skip cutting the chicken breasts.
Variations on Artichoke Spinach Chicken
For a gluten-free dish, swap the all-purpose flour for gluten-free 1:1 baking flour. Feel free to swap the Parmesan cheese for Asiago, Pecorino, or Romano!
How to Store and Reheat
Store leftover spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a cast iron skillet set over medium-low heat until warmed through. I do not recommend freezing this chicken.
Serving Suggestions
Serve this chicken over rice (pictured) or spaghetti. Add some steamed fresh broccoli or green beans to make a complete meal! You can cut up the chicken and turn it into a sandwich, make it into pasta, or go back to the classic and turn it into a chicken spinach artichoke dip!
More Chicken and Artichoke Recipes We Love
Chicken Salad Stuffed Artichokes Spinach Artichoke Chicken Casserole White Chicken Lasagna Hummus Crusted Greek Chicken
