Spinach & Artichoke Chicken

This amazing chicken dish brings all those creamy, cheesy flavors you love from spinach artichoke dip right to your dinner table! Anyone who craves comfort food will absolutely fall in love with this recipe, and the best part is it’s ready in just 20 minutes. You get restaurant-quality flavor with minimal effort – it’s like magic in your kitchen!

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Sesame-Free, Low-Carb, Nut-Free, Soy-Free, High-Protein, Gluten-Free.

Nutrition Facts (per serving): 385 Calories, 24g Fat, 8g Saturated Fat, 111mg Cholesterol, 7g Carbs, 1g Total Sugars, 0g Added Sugars, 35g Protein, 3g Fiber, 517mg Sodium, 659mg Potassium.

Ingredients You’ll Need

Frozen spinach: You’ll need one 10-ounce package that’s been thawed. Make sure to squeeze out as much water as possible – this is super important for the best texture!

Canned artichoke hearts: Half a cup chopped up and rinsed well. The rinsing helps remove any excess salt from the canning liquid.

Monterey Jack cheese: Half a cup shredded gives you that perfect melty, creamy texture. You can shred your own or use pre-shredded to save time!

Reduced-fat cream cheese: Two ounces softened at room temperature. This makes mixing so much easier and creates that rich, creamy base.

Mayonnaise: Just 2 tablespoons adds extra creaminess and helps bind everything together beautifully.

Shallot: One tablespoon minced adds a gentle onion flavor that’s not too strong. If you don’t have shallots, a small piece of regular onion works great too!

Garlic: One large clove grated fresh gives you the best flavor. Fresh garlic makes such a difference in this dish!

How to Make Spinach & Artichoke Chicken

Step 1: Preheat your broiler to high heat. Squeeze as much water from the spinach as you possibly can – really get in there and squeeze! Place the spinach in a medium bowl and add the chopped artichoke hearts, Monterey Jack cheese, softened cream cheese, mayonnaise, minced shallot, and grated garlic. Stir everything together until it’s well combined and creamy.

Step 2: Pat the chicken cutlets completely dry with paper towels. Sprinkle both sides evenly with the pepper and salt. Heat the olive oil in a large cast-iron or other broiler-safe skillet over medium-high heat until it shimmers.

Step 3: Add the seasoned chicken to the hot pan. Cook until the bottom is golden brown, about 2 to 3 minutes. Flip the chicken over and cook for just 1 minute more on the other side.

Step 4: Spoon the spinach and artichoke mixture evenly over the top of each chicken cutlet. Sprinkle the grated Parmesan cheese over everything. Place the entire pan under the broiler and cook until an instant-read thermometer reads 165°F in the thickest part of the chicken and the topping is golden brown and bubbly, about 2 to 3 minutes.

Easy and Quick Spinach & Artichoke Chicken Version

Want to make this even faster? You can use a rotisserie chicken instead! Just shred about 1 pound of cooked chicken and place it in your broiler-safe dish. Top with the spinach mixture and Parmesan, then broil for 3-4 minutes until hot and bubbly. Skip all the stovetop cooking and you’ll have dinner ready in under 15 minutes!

Serving Ideas

This dish is pretty much a complete meal on its own since it’s packed with protein and veggies. If you want to add a side, try some roasted asparagus or a simple green salad with lemon vinaigrette. Garlic bread would be amazing too, though it would add carbs if you’re watching those!

Storage

Store any leftovers in the refrigerator for up to 3 days in a covered container. To reheat, place in a 350°F oven for about 10-12 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but the oven keeps the topping from getting soggy.

Substitutions

No Monterey Jack cheese? Mozzarella or even cheddar work great instead! If you can’t find shallots, use about 2 tablespoons of finely chopped regular onion. Regular full-fat cream cheese works perfectly if that’s what you have on hand. You can also use chicken thighs instead of cutlets – just cook them a bit longer to make sure they reach 165°F.

Pro Tips

Squeeze that spinach: This is the most important step! Watery spinach will make your topping runny and sad.
Use a cast-iron pan: It goes from stovetop to broiler perfectly and gives you the best results.
Don’t skip the thermometer: Chicken cutlets cook fast, and you don’t want to overcook them!
Let it rest: Give the chicken a minute or two to rest after broiling – it helps the juices settle.

FAQs

Can I make this ahead of time?

You bet! You can make the spinach and artichoke mixture up to a day ahead and keep it in the fridge. Just cook the chicken and assemble when you’re ready to eat. The whole thing comes together so quickly anyway!

What if I don’t have a broiler-safe pan?

No worries! Cook the chicken in any pan, then transfer it to a baking dish. Top with the spinach mixture and Parmesan, then broil as directed. It works just as well!

Can I freeze this dish?

I wouldn’t recommend freezing the completed dish since the cream cheese mixture doesn’t freeze well. But you can definitely freeze the cooked plain chicken cutlets for up to 3 months and make fresh topping when you’re ready to eat!

Is this really low-carb?

Sure is! With only 7 grams of carbs per serving, it fits perfectly into most low-carb eating plans. Most of those carbs come from the vegetables, which also give you great fiber and nutrients.

I hope you love this recipe as much as my family does! It’s become one of our go-to weeknight dinners because it feels fancy but comes together so easily. Let me know how it turns out for you – I always love hearing about your cooking adventures!