Spinach Artichoke Chicken Recipe With Creamy Sauce and Tender Greens

Why You’ll Love This Skillet Chicken Creamy Spinach Artichoke Sauce

This skillet chicken creamy spinach artichoke sauce recipe brings together simple ingredients for a meal that’s both comforting and exciting. Imagine tender chicken paired with a rich, velvety sauce full of greens, all coming together in under 35 minutes. It’s the kind of dish that makes weeknight dinners feel special without much effort at all.

One of the best parts is its ease of preparation, perfect for busy days when you need something quick yet satisfying. This recipe packs in health benefits from nutrient-rich spinach and artichokes, offering vitamins and antioxidants alongside lean protein. Plus, its versatility lets you tweak it for different diets, so everyone at the table can enjoy it.

The distinctive flavor comes from the creamy blend of spinach and artichokes that hug the chicken just right. You’ll find it stands out from everyday chicken dishes, blending rich tastes in a way that feels indulgent but stays balanced. For those seeking a wholesome option, this recipe uses fresh ingredients like 5 oz of spinach to boost nutrition while keeping things light.

If you’re curious about how chicken fits into a healthy lifestyle, check out this guide on the health benefits of chicken, which explains why it’s a smart choice for meals like this one. Beyond taste, the adaptability means you can make swaps for vegan or gluten-free needs, making it a go-to for families with varied preferences. This makes it ideal for home cooks, busy parents, or even students looking for quick, flavorful meals.

Essential Ingredients for Skillet Chicken Creamy Spinach Artichoke Sauce

Building a great skillet chicken creamy spinach artichoke sauce starts with the right ingredients, and I’ve got the full list right here to make it easy. This section focuses on what you need, pulling from the exact recipe details to ensure nothing gets missed. Let’s break it down so you can shop and cook with confidence.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 1/2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 5 oz fresh or frozen spinach, rinsed, drained, and chopped (about 3 1/2 packed cups)
• 1 (14 oz) can artichoke quarters, drained and chopped
• 1 1/4 cups milk
• 4 oz soft cheese (such as Neufchatel or a substitute like cream cheese), diced into small cubes
• 1/3 cup finely shredded hard cheese (such as Parmesan, Pecorino Romano, or Asiago)
• 1/4 cup sour cream
• Salt and black pepper to taste
• Red pepper flakes (optional, to taste for added heat)

This structured list covers everything you need for the recipe, with precise measurements to help you measure out just the right amounts. For special dietary options, you can swap chicken for firm tofu or chickpeas if you’re going vegan, or use gluten-free flour to keep things safe for those avoiding gluten. These tweaks make the dish flexible while holding onto that creamy goodness.

Remember, fresh spinach adds a vibrant touch, but frozen works too as long as you drain it well. If you want more ideas for adapting recipes, our post on easy vegan swaps for your favorite meals can guide you through simple changes that keep the flavors intact.

How to Prepare the Perfect Skillet Chicken Creamy Spinach Artichoke Sauce: Step-by-Step Guide

Getting this skillet chicken creamy spinach artichoke sauce just right is all about following a few straightforward steps, and I’ll walk you through them one by one. Start by gathering your ingredients to make the process smooth and fun, just like prepping for a quick family dinner. This method keeps things simple while delivering big on flavor.

First, pound the chicken breasts to an even thickness and season both sides with salt and pepper. Heat the 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the chicken on one side until golden brown, about 5 to 6 minutes. Flip and cook until the internal temperature reaches 165ºF, which takes about 5 minutes more, then remove the chicken and cover it with foil to keep it warm.

Next, in the same skillet, melt the 2 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic and 1 tablespoon of all-purpose flour, cooking for about 30 seconds until fragrant. Stir in the 5 oz of chopped spinach and the drained, chopped artichoke quarters, sautéing until the spinach wilts, which takes about 1 minute.

Pour in the 1 1/4 cups of milk while scraping up any browned bits from the pan to build that creamy base. Add the 4 oz of diced soft cheese and 1/3 cup of finely shredded hard cheese, seasoning with salt and pepper, and stir until the sauce thickens and the cheeses melt smoothly. Finally, mix in the 1/4 cup of sour cream, return the chicken to the skillet, nestle it into the sauce, and add red pepper flakes if you want a bit of heat.

For dietary adaptations, swap chicken for tofu at the start and use vegan cheese to keep it plant-based. This recipe’s total time is about 33 minutes, with 15 minutes for prep and 18 for cooking, making it perfect for busy nights. Adding extras like herbs can enhance the sauce, turning a simple meal into something memorable for food enthusiasts.

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Dietary Substitutions to Customize Your Skillet Chicken Creamy Spinach Artichoke Sauce

Making this skillet chicken creamy spinach artichoke sauce work for your needs is easy with a few smart swaps, and that’s what this section is all about. Whether you’re cutting calories or avoiding certain ingredients, these changes help keep the dish delicious and adaptable. Let’s look at options that fit different lifestyles without losing that creamy appeal.

For protein alternatives, replace the chicken with firm tofu or chickpeas for a plant-based twist. Turkey breast offers a leaner option, while grilled salmon or shrimp can suit pescatarians just fine. When it comes to veggies, swap spinach with kale or Swiss chard if that’s what you have on hand.

For the sauce, use coconut cream instead of soft cheese to go dairy-free, and swap Parmesan with nutritional yeast for a cheesy flavor without the dairy. If you need gluten-free, double-check that your flour and broth are certified safe. These modifications, like using reduced-fat cheese for a low-calorie version, ensure the recipe stays flexible for diet-conscious folks or busy parents.

Mastering Skillet Chicken Creamy Spinach Artichoke Sauce: Advanced Tips and Variations

Once you’re comfortable with the basics, leveling up your skillet chicken creamy spinach artichoke sauce can make it even better, and I’ll share some pro tips to help. Think of this as adding your own flair to a favorite recipe, whether it’s through better techniques or fun twists. These ideas build on the original steps for a more polished result.

To enhance tenderness, brine the chicken breasts before cooking, which helps them stay juicy. Sear over high heat for a caramelized crust that adds depth to the flavor in your skillet chicken creamy spinach artichoke sauce. For variations, toss in fresh herbs like thyme or basil to brighten the sauce, or add a splash of white wine for a subtle acidity.

Presentation matters too, so garnish with chopped parsley and extra cheese before serving over rice or quinoa. If you’re prepping ahead, make the sauce separately and combine it with the chicken just before eating to keep everything fresh. Nutritional highlights, like 38g of protein per serving, make this a smart choice for active families or working professionals.

Flavor Boosts and Storage Hacks

Here are quick ways to amp up the taste: try smoked paprika for a smoky note or experiment with sun-dried tomatoes for extra tang. For storage, keep in mind the sauce might thicken, so add a bit of milk when reheating. With tips like using an instant-read thermometer, you’ll nail the perfect doneness every time, ensuring your meal is both safe and tasty.

How to Store Skillet Chicken Creamy Spinach Artichoke Sauce: Best Practices

Keeping your skillet chicken creamy spinach artichoke sauce fresh is key to enjoying leftovers, and I’ve got straightforward advice to make it simple. Proper storage helps maintain that creamy texture and prevents waste, so let’s cover the basics for fridge and freezer options. This way, you can plan meals ahead without any stress.

Store leftovers in airtight containers in the refrigerator for up to 4 days to keep things safe and tasty. For longer hold, freeze in freezer-safe bags and use within 2 months, but thaw overnight in the fridge first. When reheating, do it gently on the stovetop with a splash of broth to restore the sauce’s creaminess.

Meal prep is a breeze if you cook the sauce and chicken separately, then combine later. This approach, combined with the recipe’s quick 33-minute total time, makes it ideal for seniors or newlyweds juggling busy schedules. Remember, the nutritional info per serving, like 508 calories and 28g of fat, can guide your portion sizes for balanced eating.

FAQs: Frequently Asked Questions About Skillet Chicken Creamy Spinach Artichoke Sauce

Skillet Chicken Creamy Spinach Artichoke Sauce

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🍗 This Spinach Artichoke Chicken Recipe combines tender chicken breasts with a creamy, flavorful sauce and nutrient-packed greens.
🌿 It’s a wholesome meal that delivers protein, veggies, and comforting textures in one satisfying dish.

• Total Time: 33 minutes
• Yield: 4 servings

Ingredients

– 4 boneless, skinless chicken breasts (about 6 oz each)

– 1 1/2 tablespoons olive oil

– 2 tablespoons butter

– 3 cloves garlic, minced

– 1 tablespoon all-purpose flour

– 5 oz fresh or frozen spinach, rinsed, drained, and chopped (about 3 1/2 packed cups)

– 1 (14 oz) can artichoke quarters, drained and chopped

– 1 1/4 cups milk

– 4 oz soft cheese (such as Neufchatel or a substitute like cream cheese), diced into small cubes

– 1/3 cup finely shredded hard cheese (such as Parmesan, Pecorino Romano, or Asiago)

– 1/4 cup sour cream

– Salt and black pepper to taste

– Red pepper flakes (optional, to taste for added heat)

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Instructions

1-First, pound the chicken breasts to an even thickness and season both sides with salt and pepper. Heat the 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the chicken on one side until golden brown, about 5 to 6 minutes. Flip and cook until the internal temperature reaches 165ºF, which takes about 5 minutes more, then remove the chicken and cover it with foil to keep it warm.

2-Next, in the same skillet, melt the 2 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic and 1 tablespoon of all-purpose flour, cooking for about 30 seconds until fragrant. Stir in the 5 oz of chopped spinach and the drained, chopped artichoke quarters, sautéing until the spinach wilts, which takes about 1 minute.

3-Pour in the 1 1/4 cups of milk while scraping up any browned bits from the pan to build that creamy base. Add the 4 oz of diced soft cheese and 1/3 cup of finely shredded hard cheese, seasoning with salt and pepper, and stir until the sauce thickens and the cheeses melt smoothly. Finally, mix in the 1/4 cup of sour cream, return the chicken to the skillet, nestle it into the sauce, and add red pepper flakes if you want a bit of heat.

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Notes

🔪 Pound chicken breasts for even and faster cooking.
🌡️ Use instant-read thermometer to ensure chicken reaches safe internal temperature.
🥄 If reheating, add milk or water to thin the sauce if necessary.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Main Dish
• Method: Searing and Sautéing
• Cuisine: American
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 508
• Sugar: 5g
• Sodium: 854mg
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 162mg