Ingredients Meat & Poultry Chicken Healthy Chicken Breast Recipes Creamy Spinach & Artichoke Chicken Skillet Is a Weeknight Hero 5.0 (2) 2 Reviews This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken cutlets. It’s a one-pan wonder that comes together quickly, perfect for those busy nights when you crave something comforting yet sophisticated without spending hours in the kitchen. We prefer tender canned artichokes here, but be sure to give them a good rinse to wash away some of the sodium. Add some crushed red pepper to give this dish a little kick. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on November 4, 2024 Tested by Giovanna Vazquez Tested by Giovanna Vazquez Giovanna Vazquez is a part of Dotdash Meredith's fellowship program, working as a recipe tester and developer at the Birmingham food studio. Since she was a child, Giovanna has had a strong passion for baking, and her newfound interest in health led her to schooling under the culinary nutrition degree. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Active Time: 35 mins Total Time: 35 mins Servings: 4 Nutrition Profile: No Added Sugar Mediterranean Diet Sesame-Free Weight Loss Nut-Free Soy-Free High-Protein Egg-Free Jump to Nutrition Facts Jump to recipe Take one of your favorite appetizers and turn it into dinner with this Creamy Spinach & Artichoke Chicken Skillet. Protein-rich chicken is tender and juicy—and smothered in an amazingly creamy, melty sauce made with cream cheese, heavy cream and Parmesan, plus a hint of heat from crushed red pepper and earthiness from garlic and shallots. White wine adds the perfect hit of acidity and brightness, balancing out the sauce’s richness. Antioxidant-filled spinach and artichoke hearts provide the signature veggies, and a sprinkling of basil adds a final touch of herby freshness. Keep reading for our expert tips for making this dish and what to serve it with. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! For busy weeknights, use pre-cut chicken cutlets to save time.We suggest using a nonstick skillet so that the cooked chicken releases from the pan more easily.This recipe is perfect for topping whatever pasta you have on hand.You can also serve Spinach & Artichoke Chicken Skillet as a protein-rich dip. Simply chop the cooked chicken and serve with sliced baguette and an assortment of crackers. Nutrition Notes Chicken cutlets are simply chicken breasts cut in half lengthwise. Chicken breast is an excellent source of lean protein. It also provides several micronutrients, including B vitamins and choline, which are necessary for a healthy nervous system. Spinach is a leafy green vegetable that is loaded with antioxidants and vitamin A. By regularly eating spinach, you might have better vision, glowing skin and a stronger immune system and bones. If you’re looking to improve your heart health, spinach is one of the foods you’ll want to include in your diet since its nutrients have been linked to healthier blood pressure and reduced inflammation. While artichoke hearts have fewer nutrients than the outer part of the artichoke, they’re still a healthy, nutritious vegetable—and many people’s favorite part of the plant. You’ll get fiber and plant protein in artichoke hearts, plus vitamins and minerals, including iron and potassium, according to the USDA. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Cook Mode (Keep screen awake) Ingredients 4 (4-ounce) chicken cutlets ¼ teaspoon ground pepper, plus more for garnish 2 tablespoons extra-virgin olive oil, divided 2 shallots, chopped (about ½ cup) 4 cloves garlic, finely chopped (about 1 tablespoon) 2 tablespoons all-purpose flour ¼ cup dry white wine ½ cup unsalted chicken broth 6 cups spinach, chopped 1 cup canned quartered artichoke hearts, rinsed and chopped ½ cup heavy cream ¼ cup cream cheese, cubed and softened ¼ teaspoon crushed red pepper (optional) ⅛ teaspoon salt ¼ cup grated Parmesan cheese 2 tablespoons chopped fresh basil Directions Sprinkle chicken with ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate. Do not wipe the skillet clean. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Add shallots, garlic and the remaining 1 tablespoon oil to the skillet. Cook over medium heat, stirring constantly, until the shallot is translucent, 1 to 2 minutes. Sprinkle with 2 tablespoons flour; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup wine; cook, undisturbed, until most of the liquid has evaporated, about 30 seconds. Whisking constantly, add ½ cup broth in a steady stream. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Add spinach and artichokes; cook, stirring often, until the spinach is wilted, 2 to 3 minutes. Stir in ½ cup cream, ¼ cup cream cheese, ¼ teaspoon crushed red pepper (if using) and ⅛ teaspoon salt. Return the chicken to the pan and cook, stirring occasionally, until the cream cheese has melted, 2 to 3 minutes Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Remove from heat. Add ¼ cup Parmesan and 2 tablespoons basil; stir until the Parmesan is melted, about 1 minute. Garnish with pepper, if desired. Frequently Asked Questions Can I make spinach-and-artichoke chicken ahead of time? Certainly. You can prepare the chicken and the artichoke mixture separately up to 3 days ahead and store them in airtight containers in the refrigerator. While we recommend serving the recipe fresh, freezing it is an option, and it should be good for about 3 months. If you freeze it, place the dish in a freezer-safe bag and remove as much air as possible before sealing it. Can I substitute the dry white wine with something else? Yes, you can substitute the dry white wine with chicken or vegetable broth, or plain water. Keep in mind that the flavor may not be exactly the same, but you can get close. What should I serve with Spinach & Artichoke Chicken Skillet? We would serve this with our Wild Rice Pilaf, Cauliflower Rice Pilaf or Easy Brown Rice, along with a salad. A crusty ciabatta would be ideal for soaking up the delicious sauce. Can I use frozen spinach? While fresh spinach is preferred to avoid adding extra moisture to the sauce, you can use frozen spinach. To prevent a runny sauce, thaw the frozen spinach leaves, drain them and squeeze out as much moisture as possible before adding them to the rest of the ingredients. EatingWell.com, November 2024 Rate It Print Nutrition Facts (per serving) 470 Calories 28g Fat 21g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cutlet & about ⅔ cup sauce Calories 470 % Daily Value * Total Carbohydrate 21g 7% Dietary Fiber 4g 13% Total Sugars 6g Protein 33g 66% Total Fat 28g 36% Saturated Fat 13g 63% Cholesterol 137mg 46% Vitamin A 422µg Vitamin C 17mg 19% Vitamin D 1µg Vitamin E 3mg 21% Folate 135µg Vitamin K 232µg Sodium 418mg 18% Calcium 170mg 13% Iron 3mg 16% Magnesium 94mg 22% Potassium 900mg 19% Zinc 2mg 16% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines Sources EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about our editorial policies and standards to learn more about how we fact check our content for accuracy. United States Department of Agriculture. FoodData Central. Artichoke hearts.