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Close up of a piece of spinach artichoke chicken being lifted up on a wood server.
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5 from 5 votes

Creamy Spinach Artichoke Chicken

Creamy Spinach Artichoke Chicken is loaded with the same rich flavors of classic spinach artichoke dip, but with added chicken to make it a meal. It's an easy recipe that can be made in around 30 minutes making it perfect for busy weeknights.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 4 servings
Calories: 418kcal
Author: Lauren Harris

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breasts (sliced thin)
  • salt
  • pepper
  • 2 cloves garlic (minced)
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 pound fresh spinach
  • 12 ounces marinated artichokes (drained)
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese

Instructions

  • Preheat oven to 350°F.
  • Melt the butter in an oven-proof skillet over medium-high heat.
    1 tablespoon unsalted butter
  • Season the chicken with salt and pepper and add to the hot skillet.
    1 pound boneless, skinless chicken breasts, salt, pepper
  • Cook the chicken for 2-3 minutes per side or until golden brown, remove to a plate.
  • Add the garlic to the skillet and cook for 30-60 seconds.
    2 cloves garlic
  • Stir in the white wine, lemon juice, lemon zest, and spinach.
    2 tablespoons white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 pound fresh spinach
  • Continue to cook, stirring often, until the spinach is wilted, about 1-2 minutes.
  • Reduce the heat to low and stir in the artichokes, heavy cream, and Parmesan cheese, stirring until the cheese is melted.
    12 ounces marinated artichokes, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
  • Place the chicken back into the skillet and coat with the sauce.
  • Transfer the skillet to the oven and bake for about 15 minutes or until hot and bubbly.

Notes

Tips and Techniques

  • If you don’t have an oven-proof skillet, you can transfer everything to a baking dish before cooking in the oven.
  • Use fresh garlic, lemon, and spinach for the best results.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 9g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 999mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6825IU | Vitamin C: 38mg | Calcium: 252mg | Iron: 3mg