Spinach Artichoke Chicken Recipe – Easy Low Carb Dinner Idea
Spinach artichoke chicken is the perfect blend of creamy and savory! Juicy chicken breasts baked with a rich spinach artichoke topping and melted cheese make this dish a comforting, flavorful recipe that’s simple to prepare. Ideal for weeknight dinners, family meals, or anyone looking for a delicious low carb dinner idea.
Equipment
- Skillet or sauté pan
- Mixing bowls
- Whisk or spatula
- Cutting board & knife
Ingredients
- 4 thin chicken cutlets
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 4 oz cream cheese
- ¼ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach (or thawed frozen, squeezed dry)
- 1 cup canned artichoke hearts, chopped
- Salt & pepper to taste
- Optional: red pepper flakes, parsley, lemon zest
Instructions
- Prepare Chicken: Pound cutlets to even thickness. Season with salt and pepper.
- Sear Chicken: Heat olive oil in skillet. Cook chicken 3–4 minutes per side until golden. Transfer to plate.
- Make Sauce Base: Melt butter in skillet. Add garlic, sauté until fragrant. Deglaze with chicken broth.
- Add Creamy Elements: Stir in cream cheese, sour cream, and Parmesan. Simmer until smooth.
- Add Vegetables: Fold in spinach and artichokes. Cook until spinach wilts.
- Combine: Return chicken to skillet. Spoon sauce over top. Garnish with parsley or lemon zest
- Serve: Pair with pasta, rice, or bread.
Notes
- Add mushrooms or sun-dried tomatoes for extra depth.
- Keto-friendly: use heavy cream, skip flour.
- Vegan option: tofu cutlets + cashew cream.
- Mini skillet portions are perfect for entertaining.
- Always taste and adjust sauce before serving.