Spinach Artichoke Chicken Skillet + 27 More Fall Chicken Recipes
This spinach artichoke chicken skillet is basically your favorite restaurant dip rebranded as dinner—and honestly, we should’ve been doing this all along. It’s just one of 28 fall chicken recipes made for curling up with when the weather turns cold and you’re fully leaning into the whole “lazy but still gotta eat” thing.
Servings: 4 servings
Ingredients
- 4 chicken cutlets, or 2 chicken breasts cut into cutlets See how to make chicken cutlets from chicken breasts
- Sea salt and black pepper
- 1/2 cup flour (give or take), for dredging
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 TBSP olive oil
- 2 TBSP butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 lemon, juiced (1 TBSP)
- 1 tsp Dijon mustard
- 1/2 cup grated parmesan
- 2 TBSP cream cheese
- 2 cups ribonned or roughly chopped spinach
- 12 oz jar of marinated artichoke hearts, drained and roughly chopped
- 1/2 cup heavy cream
Instructions
- Season the chicken cutlets with salt and pepper and set them aside. Then, in a shallow dish or pan, mix the flour with the onion and garlic powders. Dredge the chicken cutlets in the flour; set them aside.
- Heat a skillet over medium heat. Melt 1 tablespoon of butter into it, then add the olive oil and bring the heat to medium-low. Place the cutlets into the pan and cook until golden brown, about 2-3 minutes. Flip them and cook for another 2-3 minutes, or until that side is golden brown as well. You might have to cook the chicken in two batches to avoid overcrowding the pan.
- Remove the chicken cutlets from the pan and set them aside on a paper towel-lined plate. In a small bowl, whisk 1/2 cup broth with 1 TBSP lemon juice and 1/2 tsp of Dijon mustard. Pour this into the hot pan and bring it to a simmer. Deglaze the pan with a spatula, scraping up all of the flavorful browned bits into the sauce.
- Add the minced garlic to the pan and simmer for 30 seconds, then add the parmesan cheese and the cream cheese. Stir as they melt, creating a nice smooth sauce.
- Remove the pan from the heat. Slowly pour in the cream and stir as you go. Place the pan back on the stove over low heat. Stir in the spinach and artichokes, and simmer until the spinach wilts.
- Nestle the cutlets into the spinach and artichoke sauce. Simmer on low until the chicken is warmed through and registers an internal temperature of 160-165º F.
- Season the cutlets with a little extra cracked pepper, spoon some sauce over them, and serve.
Nutrition
Serving: 1chicken cutlet | Calories: 471kcal | Carbohydrates: 18g | Protein: 25g | Fat: 32g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Fiber: 2g | Sugar: 1g
