$11.53 RECIPE / $2.88 SERVING
It’s no secret that I’m a huge fan of spinach artichoke dip, and I’m always looking for ways to turn it into a proper meal, as opposed to a snack I accidentally overindulged in.
For this Creamy Spinach Artichoke Chicken, I mixed a luscious and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over chicken breasts that were fried in a skillet.
It is quick, straightforward, and completely impressive enough for date night. Therefore, grab a bottle of chilled white wine and a few slices of Freezer Garlic Bread, and let’s get this supper started.
CAN I USE FROZEN SPINACH?
Yes, unquestionably. To substitute frozen spinach for fresh spinach, simply thaw and press out as much liquid as possible. Add it to the sauce at the same place in the instructions when fresh spinach is called for.
HOW TO SERVE SOFT SPINACH AND ARTICHOKES CHICKEN
This dish contains a substantial amount of delectable creamy sauce, so you’ll likely want to serve it over pasta, rice, or with some crusty bread to mop it up.
If you’re wanting to limit your carbohydrate intake, you may serve this chicken over steamed asparagus or broccoli, which would still be delicious with the creamy sauce.
HOW WELL DOES THIS RECIPE REHEAT?
Yes, it reheats extremely well, as I can attest from personal experience (I had leftovers for lunch today). I believe that this recipe might be successfully meal-prepped.
And while I haven’t attempted to freeze this recipe, I doubt it would hold up. Creamy sauces typically cannot withstand freezing and thawing.
SPINACH ARTICHOKE CHICKEN
- 2 boneless, skinless chicken breasts (about 1-1.25 lb. total) ($6.29*)
- 1 pinch of salt & pepper ($0.03)
- 1 Tbsp. cooking oil ($0.04)
- 4 oz. fresh spinach ($0.60)
- 1 12oz. jar quartered artichoke hearts in water ($2.79)
- 4 cloves of garlic ($0.32)
- 1 Tbsp. butter ($0.18)
- 1/2 cup chicken broth ($0.07)
- 1/2 cup sour cream ($0.22)
- 4 oz. cream cheese ($0.40)
- 1/4 cup milk ($0.08)
- 1/4 cup grated parmesan ($0.44)
- 1 pinch crushed red pepper ($0.02)
- salt and pepper to taste ($0.05)
- Cover the chicken on a chopping board with plastic to prevent splattering. Using a mallet or rolling pin, pound the chicken to a uniform thickness (about 3/4 inch). Each chicken breast should be cut in half to form two separate portions. Alternatively, use chicken breast filets that have been thinly sliced. Salt and pepper the chicken breasts lightly.
- In a large skillet, warm the cooking oil over medium heat. Once the oil is hot, swirl it around the surface of the pan to coat it. Add the chicken breasts to the pan and cook until golden brown on each side and thoroughly cooked (5-7 minutes on each side).
- While the chicken is cooking, cut the spinach roughly into smaller pieces. Additionally, cut the artichoke hearts roughly after draining them. Crush the garlic.
- Once the chicken is fully cooked, place it on a clean plate and cover it to keep it warm. Add the garlic and butter to the pan and continue to cook over medium heat for one minute, or until the garlic begins to soften.
- Stir the chicken stock into the pan to dissolve the browned bits from the pan’s bottom. Add chunks of cream cheese and sour cream to the pan. Whisk the ingredients together and continue cooking over medium, whisking constantly, until the cream cheese has melted completely and the sauce is smooth. Add the milk and mix until the consistency is once more uniform.
- Add Parmesan, red pepper flakes, and freshly ground pepper to the pan. Continue heating and whisking for a couple more minutes. Add the spinach and artichoke hearts to the sauce.
- Return the chicken to the skillet and drizzle it with the spinach-artichoke sauce. Deliver hot.
*This time I used organic chicken, which is why the price is somewhat more.
NUTRITION IN SPINACH ARTICHOKE CHICKEN
- Serving: 1 Serving
- Calories: 435.93 kcal
- Carbohydrates: 11.15 g
- Protein: 39.03 g
- Fat: 26.8 g
- Sodium: 1067.08 mg
- Fiber: 4.13 g
HOW TO MAKE SPINACH ARTICHOKE CHICKEN – DIRECTIONS
- Place two boneless, skinless chicken breasts (about 1 to 1.25 pounds total) on a cutting board and cover with plastic to prevent splattering. Using a rolling pin or mallet, flatten the chicken to an equal thickness of about 3/4 inch. Then, divide each breast into two smaller pieces by slicing each breast in half. Alternatively, you can purchase already-sliced chicken breast filets. Salt and pepper the chicken breasts lightly.
- In a large skillet, heat one tablespoon of frying oil over medium. Once the oil is hot, coat the surface of the pan by swirling it, then add the chicken breasts. Cook until each side of the chicken is browned and the chicken is thoroughly done (5-7 minutes on each side).
- While the chicken is cooking, coarsely cut 4 ounces of spinach (half of an 8-ounce bag). Drain and roughly chop a 12-ounce can of artichoke hearts. Crush four garlic cloves. The spinach, artichoke hearts, and garlic should be set aside.
- Remove the cooked chicken to a clean plate and cover to keep it warm. Add 1 tablespoon of butter and garlic mince to the pan. The garlic is cooked in butter for approximately one minute.
- Stir in 1/2 cup chicken broth to dissolve the lovely browned bits off the bottom of the pan. Rather than opening an entire can or carton of broth, I use Better Than Bouillon so I can prepare tiny amounts, such as 1/2 cup, as needed.
- Cut 4 ounces of cream cheese into pieces, then combine them with 1/2 cup sour cream in the skillet. Continue heating while whisking until the cream cheese has melted completely and the sauce is smooth. Stir in a quarter-cup of milk until the mixture is once more smooth.
- Add 1/4 cup of grated Parmesan, a teaspoon of crushed red pepper, and freshly ground pepper to the sauce. Continue heating and whisking for 1 to 2 minutes longer.
- Stir a handful or two of the chopped spinach into the sauce until it wilts. This should wilt nearly instantly.
- Then, whisk in the chopped artichoke hearts that have been drained and chopped.
- Finally, return the cooked chicken to the pan and dollop each piece with the creamy spinach artichoke sauce.
Serve while all items are still hot! 🤤