Creamy Spinach and Artichoke Chicken

There’s something magical about a hearty dish that brings comfort and joy, and that’s exactly what you’ll get with Creamy Spinach and Artichoke Chicken. Imagine coming home after a long day, the smell of savory chicken and creamy sauce wafting through the air as you enter your kitchen. This delightful dish has become a go-to for me, transforming ordinary evenings into special occasions. With every bite, you’re met with a fusion of flavors that dance on your palate – the earthiness of spinach, the tanginess of artichokes, and the richness of cashew cream blend together beautifully. Whether it’s a casual family dinner or a gathering with friends, this recipe never fails to impress.

Ingredients to Make Creamy Spinach and Artichoke Chicken

Using fresh, quality ingredients is key to elevating the flavors in Creamy Spinach and Artichoke Chicken. Each component plays an essential role in creating a delightful dish. The combination of chicken, spinach, and artichokes not only brings a plethora of flavors but also adds nutritional value, making this a wholesome meal.

• 1 ½ pound chicken breast – Diced into 1” x 3” pieces (or chicken tenders) to ensure even cooking and easy eating.
• 2 teaspoons avocado oil – Essential for sautéing the chicken, providing a rich base of flavor.
• 1 onion – Sliced thin, it adds sweetness and depth to the dish.
• 3 cloves garlic – Minced, bringing aromatic qualities that enhance the overall taste.
• 1 ½ cup chicken stock – This adds moisture and flavor, tying all the ingredients together.
• 1 teaspoon salt – A necessary seasoning to enhance the flavors of the dish.
• 1 teaspoon pepper – Adds a gentle heat that balances the creaminess.
• 1 15-ounce can artichoke quarters – Drained and roughly chopped for a tangy kick.
• ½ cup cashew cream – A dairy-free option that provides a luscious texture.
• 1-2 tablespoons nutritional yeast – Optional, it lends a cheesy flavor without dairy.
• 1 teaspoon lemon juice – Introduces acidity, brightening up the dish.
• 2 cups spinach – A nutritious addition that wilts beautifully.
• Green onions – Sliced thinly, for garnish and a fresh crunch.
• For serving: Choose from cauliflower rice, pasta, rice, or spaghetti squash to complement the dish.

Putting Together Creamy Spinach and Artichoke Chicken

Making Creamy Spinach and Artichoke Chicken is a straightforward process that yields delicious results. You’ll be amazed at how quickly you can prepare this stunning meal!

1. Start by heating the avocado oil in a large sauté pan over medium heat. Once it’s hot, add the diced chicken. Cook in batches if necessary, ensuring each piece has enough space in the pan. Sear the chicken for about 3 to 4 minutes on each side until it develops a lovely golden color and is cooked through. Once done, remove it from the pan and set it aside.
2. If the pan looks dry, add 2 teaspoons more of the avocado oil. Then, toss in the sliced onion and minced garlic. Lower the heat to medium-low and sauté for around 5 minutes until the onion begins to soften and become translucent.
3. Next, pour in the chicken stock, followed by the salt and pepper. Add the chopped artichokes and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring this mixture to a gentle boil.
4. Reduce the heat to medium-low again and stir in the cashew cream, nutritional yeast, and lemon juice. Keep stirring until the sauce is smooth and creamy.
5. Now, add in the spinach and return the cooked chicken to the pan. Stir everything together, ensuring the spinach wilts and combines well with the sauce. This should take another few minutes.
6. If the sauce appears too thick, don’t hesitate to add a bit more chicken stock to achieve your desired consistency. You want it creamy but not overly heavy.
7. Once everything is cooked and nicely blended, plate your creation. Serve it immediately for the best experience.

Pro Tips and Tweaks

Every great recipe can benefit from a few extra tips. Here are some insights to elevate your cooking experience while making Creamy Spinach and Artichoke Chicken.

• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the cooked dish for up to three months. Just make sure it’s cooled completely before transferring it to a freezer-safe container.
• Pairing: This dish pairs wonderfully with a side salad or roasted vegetables for a complete meal.
• Customization: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
• Dairy-free option: If you want to make this dish dairy-free, the cashew cream is an excellent alternative to heavy cream.

What to Serve Alongside Creamy Spinach and Artichoke Chicken

When it comes to serving Creamy Spinach and Artichoke Chicken, you have a wide array of options that can complement this rich and savory dish. Here are some suggestions:

• Cauliflower rice: For a low-carb alternative, serve the chicken over cauliflower rice. It absorbs the sauce beautifully!
• Pasta: If you’re in the mood for something hearty, toss the chicken with your favorite pasta. It can transform into a comforting pasta dish that everyone will love.
• Spaghetti squash: For a gluten-free option, try pairing it with spaghetti squash. Its texture mimics pasta while adding a nutritious element.
• Salad: A crisp green salad with a light vinaigrette pairs well to balance the creaminess of the dish.
• Seasonal sides: Roasted vegetables or a seasonal vegetable medley can enhance the meal, adding color and flavor.
• Occasions: This dish is perfect for family dinners, special occasions, or even meal prepping for lunches. Its versatility makes it a great choice for any time of year!

FAQ

Conclusion

Creamy Spinach and Artichoke Chicken exemplifies comfort food at its finest with its rich flavors and creamy textures. It’s a dish that brings warmth and satisfaction to any dining table. Whether it’s a weekday meal or a special occasion, this recipe is sure to impress. I encourage you to try making it tonight – your taste buds will thank you!

Creamy Spinach and Artichoke Chicken

The ultimate comfort food, Creamy Spinach and Artichoke Chicken combines tender chicken with creamy sauce and vibrant vegetables. This easy weeknight dinner is rich, flavorful, and perfect for any occasion. Discover a new family favorite tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ pound chicken breast Diced into 1” x 3” pieces (or chicken tenders)
• 2 teaspoons avocado oil if needed
• 1 onion sliced thin
• 3 cloves garlic minced
• 1 ½ cup chicken stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 15-ounce can artichoke quarters drained and chopped roughly
• ½ cup cashew cream see this post on how to make
• 1-2 tablespoons nutritional yeast optional, for dairy-free “cheesy” taste
• 1 teaspoon lemon juice
• 2 cups spinach
• Green onions sliced thinly, for garnish
• For serving: cauliflower rice, pasta, rice, spaghetti squash

Equipment

• Wooden Spoon
• Chef's Knife
• Cutting Board
• Large Pot
• Frying Pan

Method

 

1. Start by heating the avocado oil in a large sauté pan over medium heat. Once it’s hot, add the diced chicken. Cook in batches if necessary, ensuring each piece has enough space in the pan. Sear the chicken for about 3 to 4 minutes on each side until it develops a lovely golden color and is cooked through. Once done, remove it from the pan and set it aside.
2. If the pan looks dry, add 2 teaspoons more of the avocado oil. Then, toss in the sliced onion and minced garlic. Lower the heat to medium-low and sauté for around 5 minutes until the onion begins to soften and become translucent.
3. Next, pour in the chicken stock, followed by the salt and pepper. Add the chopped artichokes and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring this mixture to a gentle boil.
4. Reduce the heat to medium-low again and stir in the cashew cream, nutritional yeast, and lemon juice. Keep stirring until the sauce is smooth and creamy.
5. Now, add in the spinach and return the cooked chicken to the pan. Stir everything together, ensuring the spinach wilts and combines well with the sauce. This should take another few minutes.
6. If the sauce appears too thick, don’t hesitate to add a bit more chicken stock to achieve your desired consistency. You want it creamy but not overly heavy.
7. Once everything is cooked and nicely blended, plate your creation. Serve it immediately for the best experience.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave.
• Tip 2: You can freeze the cooked dish for up to three months. Just make sure it's cooled completely before transferring it to a freezer-safe container.
• Tip 3: This dish pairs wonderfully with a side salad or roasted vegetables for a complete meal.
• Tip 4: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
• Tip 5: If you want to make this dish dairy-free, the cashew cream is an excellent alternative to heavy cream.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.