Spinach Artichoke Chicken Recipe – American Special
Spinach artichoke chicken is a savory and indulgent dish that transforms the classic flavors of spinach artichoke dip into a hearty main course. This recipe features tender chicken breasts smothered in a creamy sauce made from fresh spinach, artichoke hearts, and a blend of cheeses. With its rich, velvety texture and a burst of Mediterranean-inspired flavors, spinach artichoke chicken is perfect for a comforting dinner or a special occasion. This dish combines the satisfying qualities of a classic American comfort meal with the sophisticated taste of Mediterranean ingredients, making it a delicious and versatile choice for any meal.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Spinach Artichoke Chicken Recipe Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For the Spinach Artichoke Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
How to make Spinach Artichoke Chicken:
Prepare the Chicken: Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
Make the Spinach Artichoke Sauce: In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped spinach and cook until wilted, about 2 minutes.
Stir in the chopped artichoke hearts and cook for another 1-2 minutes.
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, allowing the cream to reduce slightly.
Stir in the Parmesan and mozzarella cheeses until melted and the sauce is smooth.
Season with dried basil, dried oregano, salt, and pepper.
Combine and Bake: Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve: Garnish with extra Parmesan cheese or fresh herbs if desired.
Serve the chicken with the creamy spinach artichoke sauce spooned over the top.
