Creamy Spinach and Artichoke Chicken Quinoa

There’s something truly comforting about a warm bowl of Creamy Spinach and Artichoke Chicken Quinoa. I remember the first time I made this dish; it was one of those chilly evenings when all I wanted was something hearty and delicious to warm my soul. I had just returned from the market, where I spotted fresh spinach and artichoke hearts, and I knew I had to create something special. The combination of creamy textures with the savoriness of chicken wrapped in quinoa is nothing short of magical. It’s perfect for busy weeknights when I crave comfort without the fuss of complex preparation. This dish has become a staple in my home, loved by family and friends alike, and every time I serve it, I see smiles all around the table.

What’s In This Creamy Spinach and Artichoke Chicken Quinoa

The ingredients in Creamy Spinach and Artichoke Chicken Quinoa are thoughtfully combined to create a dish that’s not only satisfying but also nutritious. Each ingredient plays a role in building flavor and texture, making this recipe a standout in my kitchen.

• ½ cup uncooked quinoa: A protein-rich grain that serves as a fantastic base.
• 1 tablespoon unsalted butter: Adds richness and flavor to the sautéed vegetables.
• 2 tablespoons all-purpose flour: Used to thicken the creamy sauce.
• ⅓ cup finely chopped red bell pepper: Brings a sweet, crunchy texture.
• 1 cup roughly chopped artichoke hearts: Delivers a unique, tangy flavor.
• 2 cups roughly chopped fresh spinach: Adds a nutrient boost and vibrant color.
• 1¾ cups milk: Essential for creating that creamy sauce.
• 1 teaspoon chicken bouillon powder: Enhances the overall flavor profile.
• ¾ teaspoon Italian seasoning: A blend of herbs that complements the other ingredients.
• ¾ teaspoon onion powder: Adds depth to the sauce.
• ½ teaspoon garlic powder: For that aromatic flavor.
• Black pepper to taste: For seasoning.
• ¼ cup plain Greek yogurt: Adds creaminess and tang.
• 1½ to 2 cups shredded cooked chicken: A protein-packed component that makes this dish hearty.
• ¾ cup shredded Italian cheese blend: Provides a gooey, cheesy texture.
• ½ cup Panko bread crumbs: Creates a crispy topping.
• ½ teaspoon dried parsley: For garnish and freshness.
• ½ teaspoon garlic seasoning: Adds an extra layer of flavor, or use ¼ teaspoon garlic powder.
• 1 tablespoon melted butter: For mixing with bread crumbs.

How to Cook Creamy Spinach and Artichoke Chicken Quinoa

Cooking Creamy Spinach and Artichoke Chicken Quinoa is a delightful experience that fills your kitchen with wonderful aromas. Follow these simple steps to create a dish that’s sure to be a hit!

1. First, start by cooking ½ cup uncooked quinoa according to the package directions. Rinse it thoroughly beforehand, as this will help eliminate any bitterness from the seeds. Once it’s fluffy and has absorbed all the water, set it aside for later.
2. In a large, oven-safe skillet over medium heat, melt 1 tablespoon unsalted butter. As it melts, take in that rich aroma. Once melted, add in ⅓ cup finely chopped red bell pepper, 1 cup roughly chopped artichoke hearts, and 2 cups roughly chopped fresh spinach. Cook them together for a few minutes. You’ll notice the spinach wilting beautifully as it cooks.
3. Next, sprinkle in 2 tablespoons all-purpose flour over your mixture. Stir it well to coat the veggies and cook for another couple of minutes, ensuring the flour is lightly toasted. This step is crucial as it helps to thicken the sauce later on.
4. Gradually whisk in 1¾ cups milk to the skillet while stirring continuously. This will help create a luscious, creamy sauce. Bring it to a gentle simmer, and you’ll see it start to thicken.
5. Add 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, and ½ teaspoon garlic powder to the mixture. Stir it well and season with black pepper to taste. Let the flavors marry for a few minutes.
6. As the sauce thickens, keep an eye on its consistency. You want it to be creamy but not too thick. Once it reaches your desired consistency, stir in ¼ cup plain Greek yogurt. This ingredient adds a delightful tang and creaminess.
7. Now, fold in 1½ to 2 cups shredded cooked chicken and ¾ cup shredded Italian cheese blend. Stir until everything is well combined, and the cheese has melted into the mixture, creating an indulgent and creamy filling.
8. Add the cooked quinoa to the skillet and mix it in thoroughly. The quinoa should be evenly distributed throughout the creamy mixture, soaking up all the flavors.
9. In a separate bowl, combine ½ cup Panko bread crumbs, ½ teaspoon dried parsley, ½ teaspoon garlic seasoning, and 1 tablespoon melted butter. This will form a crispy topping that contrasts beautifully with the creamy filling.
10. Sprinkle the breadcrumb mixture generously over the top of your quinoa mix in the skillet. Place the skillet in the oven and broil for a few minutes until the bread crumbs are golden brown and crispy.
11. Once done, remove it from the oven and let it cool for a minute before serving. Trust me; that crispy topping with the creamy filling is a match made in heaven!

Ways to Adapt This Recipe

Flexibility is the beauty of cooking! Here are some great ideas to customize your Creamy Spinach and Artichoke Chicken Quinoa:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave.
• Freezing: This dish freezes well! Portion it into containers and freeze for up to three months. Just reheat it thoroughly.
• Pairing: Serve it with a side salad for freshness or crusty bread to soak up the creamy goodness.
• Vegetarian Version: Swap the chicken for extra veggies or chickpeas for a delicious vegetarian version!
• Cheese Varieties: Try adding different cheeses like mozzarella or gouda for a unique flavor twist.
• Spice It Up: Add red pepper flakes or jalapeños for a spicy kick!

Best Served With

When it comes to serving Creamy Spinach and Artichoke Chicken Quinoa, there are myriad delicious options to enhance your dining experience:

• Fresh Side Salad: A light side salad with vinaigrette complements the creamy richness of the dish.
• Garlic Bread: Serve it with warm garlic bread for a satisfying meal.
• Crispy Roasted Vegetables: Roasted broccoli or Brussels sprouts work beautifully as a side dish.
• Perfect for Lunch: This dish also makes a fantastic lunch option, especially when reheated.
• Casual Gatherings: It’s an excellent choice for potlucks or family get-togethers, as it pleases a crowd.
• Comforting Dinner: Enjoy it as a comforting dinner any night of the week!

FAQ

Conclusion

In conclusion, Creamy Spinach and Artichoke Chicken Quinoa is a delightful dish that beautifully marries comfort and nutrition. It’s perfect for any occasion, easy to prepare, and makes for fantastic leftovers. I encourage you to try it out for your next family dinner or potluck; I promise it will be a hit!

Creamy Spinach and Artichoke Chicken Quinoa

The ultimate comfort food, Creamy Spinach and Artichoke Chicken Quinoa is rich, creamy, and incredibly satisfying. Packed with protein and bursting with flavor, this dish is the perfect easy weeknight dinner that will leave you craving more. Make it tonight for a meal that’s sure to please!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup quinoa
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• ⅓ cup finely chopped red bell pepper
• 1 cup roughly chopped artichoke hearts
• 2 cups roughly chopped fresh spinach
• 1¾ cups milk
• 1 teaspoon chicken bouillon powder
• ¾ teaspoon Italian seasoning
• ¾ teaspoon onion powder
• ½ teaspoon garlic powder
• to taste black pepper
• ¼ cup plain Greek yogurt
• 1½ to 2 cups shredded cooked chicken
• ¾ cup shredded Italian cheese blend
• ½ cup Panko bread crumbs
• ½ teaspoon dried parsley
• ½ teaspoon garlic seasoning
• 1 tablespoon melted butter

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk
• Oven
• Frying Pan
• Blender

Method

 

1. Cook ½ cup uncooked quinoa according to package directions and set aside.
2. Meanwhile, melt 1 tablespoon unsalted butter in a large, oven-safe skillet over medium heat. Add ⅓ cup finely chopped red bell pepper, 1 cup roughly chopped artichoke hearts, and 2 cups roughly chopped fresh spinach. Cook for a few minutes until the spinach is wilted.
3. Stir in 2 tablespoons all-purpose flour and cook for a few minutes, stirring frequently. Gradually whisk in 1¾ cups milk. Add 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper to taste. Stir until well combined.
4. Cook until thickened and creamy, stirring occasionally. Stir in ¼ cup plain Greek yogurt, 1½ to 2 cups shredded cooked chicken, and ¾ cup shredded Italian cheese blend. Mix well until combined and the cheese is melted.
5. Mix together ½ cup Panko bread crumbs, ½ teaspoon dried parsley, ½ teaspoon garlic seasoning, and 1 tablespoon melted butter. Sprinkle the breadcrumb mixture on top.
6. Place in the oven and broil for a few minutes or until the breadcrumbs are toasted. Remove from oven and serve.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave.
• Freezing: This dish freezes well! Portion it into containers and freeze for up to three months. Just reheat it thoroughly.
• Pairing: Serve it with a side salad for freshness or crusty bread to soak up the creamy goodness.
• Vegetarian Version: Swap the chicken for extra veggies or chickpeas for a delicious vegetarian version!
• Cheese Varieties: Try adding different cheeses like mozzarella or gouda for a unique flavor twist.
• Spice It Up: Add red pepper flakes or jalapeños for a spicy kick!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.