​​Cheesy Spinach Artichoke Chicken

Creamy, cheesy, and packed with flavor, this Cheesy Spinach Artichoke Chicken is a one-skillet wonder that combines tender chicken with a rich spinach and artichoke sauce. Topped with buttery, garlic-seasoned bread cubes for a satisfying crunch, this dish is perfect for an easy dinner with a gourmet twist. It’s the comfort food you didn’t know you needed!

Why You’ll Love This Recipe

1. One-Skillet Wonder: This recipe minimizes cleanup by combining everything in a single skillet, from browning the chicken to baking the cheesy topping.

2. Rich and Creamy: With cream cheese, mozzarella, and Parmesan, the sauce is indulgent yet perfectly balanced by the tang of artichokes and the earthiness of spinach.

3. Versatile: Swap out ingredients like the bread topping or use a dairy-free milk substitute to customize it to your preferences.

The Soy Insight

Soy oil is used as the base for sautéing the chicken, offering a heart-healthy alternative to other cooking oils. Packed with unsaturated fats, soy oil supports cardiovascular health while providing a neutral flavor that allows the dish's bold ingredients to shine.

Did You Know?
Research shows that U.S.-produced soybean meal has better digestibility properties for poultry due to its consistency and quality of essential amino acids. These amino acids are crucial for poultry growth, maintenance, and egg mass. This makes soy not only a smart choice for cooking but also a vital resource for supporting sustainable farming practices and the food supply chain.

Tips for Making the Best Cheesy Spinach Artichoke Chicken

1. Pat the Chicken Dry: Removing excess moisture helps the chicken develop a golden, flavorful crust when seared.

2. Don’t Skip the Bread Topping: Tossing bread cubes in butter and garlic powder adds texture and crunch to the creamy sauce, making this dish extra special.

3. Use Freshly Grated Parmesan: Pre-grated Parmesan often contains additives that prevent it from melting smoothly, so grating it yourself ensures the creamiest sauce.

4. Thaw and Drain Veggies Thoroughly: Excess water from frozen spinach and artichokes can dilute the sauce, so be sure to press out as much moisture as possible.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Absolutely! If using chicken breasts, be mindful of the cooking time as they may dry out faster than thighs. Adjust the searing and baking time accordingly.

Is this recipe gluten-free?
While the current recipe includes flour and bread cubes, you can substitute gluten-free flour and bread to make it suitable for those avoiding gluten.

Can I make this dish dairy-free?
Yes! Use dairy-free cream cheese, mozzarella, and your favorite milk alternatives for a lactose-free version of this dish. Click here to learn more about the differences between various milk alternatives.

What’s the best bread for the topping?
A hearty bread like a kaiser roll or sourdough works best. The cubes hold up well during baking and create a satisfying crunch.

Can I use fresh spinach and artichokes?
Certainly! Swap in fresh spinach (you’ll need about 2-3 cups) and quartered fresh artichokes. Be sure to sauté the spinach until wilted and steam or boil the artichokes before adding them.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven until warmed through, or microwave individual portions.

What side dishes pair well with this recipe?
This dish pairs beautifully with roasted vegetables, a simple green salad, or crusty bread to soak up the creamy sauce.

A Dish for Any Occasion

Cheesy Spinach Artichoke Chicken combines the comforting flavors of a classic dip with the heartiness of a home-cooked meal. Whether it’s a busy weeknight or a cozy weekend dinner, this dish is sure to delight the whole family.

So, grab your skillet and get ready to indulge in a cheesy, creamy masterpiece. Check out the full recipe and tips to make your dinner both easy and memorable.

Hungry for more? Check out our other favorite soy-based recipes. If you try this recipe, don’t forget to share it with us!

Author: Hungry For Truth

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Creamy Spinach Artichoke Chicken

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1½ pounds boneless skinless chicken thighs (about 6 thighs)
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 (16-ounce) bag frozen whole-leaf spinach, thawed and drained
• 1 (12- to 14-ounce) bag frozen artichoke hearts, thawed and drained
• 1 tablespoon all-purpose flour
• 2 cups whole or 2% milk
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1½ teaspoons garlic powder, divided
• 1 large kaiser roll, or 2 ounces another hearty white bread, cut into ½-inch cubes (about 2 ½ cups)

Instructions

1. Adjust an oven rack to the top third position and heat to 475 F. Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper.
2. Heat a large (12-inch) cast-iron or oven-safe, deep-sided skillet over medium-high heat. Add oil and 1 tablespoon butter. Once the butter has melted, add the chicken and cook until browned and nearly cooked through, about 5 minutes per side. (The chicken will finish cooking in the oven.) Transfer to a plate.
3. Reduce the heat to medium. Add spinach and artichokes. Cook, stirring occasionally, for 2 minutes.
4. Stir in 1 tablespoon butter. Once melted, stir in flour and cook for 30 seconds. Pour in milk, stirring frequently, until the mixture comes to a simmer. Cook until thickened, stirring occasionally, 2 to 3 minutes. Stir in cream cheese, mozzarella, 1/4 cup Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder, until the cheeses have melted. Taste and season with more salt, if desired. Return the chicken thighs to the skillet, spacing them evenly apart into the spinach-artichoke mixture. Turn off the heat.
5. In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter, about 45 seconds. Stir in the remaining 1 teaspoon garlic powder and 1/4 teaspoon salt, then add the cubed bread and toss until well coated. Scatter bread cubes over the skillet. Sprinkle with the remaining 2 tablespoons Parmesan.
6. Bake the chicken until browned and bubbling, 6 to 8 minutes. Rest for 5 minutes before serving.

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