July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/spinach-artichoke-chicken-10751
- Prep time 30 minutes
- Total time 30 minutes
- Servings 6
Ingredients
-
1 bag (10.8 oz each) Birds Eye® Steamfresh Extra Tender Chopped Spinach
-
2 tablespoons butter
-
2 tablespoons olive oil
-
1/4 cup all-purpose flour
-
6 boneless skinless thin-sliced chicken breast fillets
-
1/2 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
2 cloves garlic, chopped
-
1 cup water
-
2 cube dry reduced sodium chicken bouillon (or 2 teaspoons chicken base)
-
1 cup heavy (whipping) cream
-
1/2 teaspoon dried oregano
-
1/2 cup shredded Parmesan cheese
-
1/2 cup shredded part-skim mozzarella cheese
-
1 jar (7.5 oz each) marinated artichoke hearts, drained and chopped
Nutrition Information
466 calories, 10g carbs
Directions
-
Step one
Microwave spinach according to package directions. Drain well. Set cooked spinach aside. Heat a 12-inch skillet over medium-high heat. Add butter and oil to skillet.
-
Step two
Pour flour onto a plate. Season chicken breast fillets with salt and pepper. Coat each side lightly with flour. Add chicken to pan and cook until golden brown on each side, 3 to 5 minutes per side. Remove to a plate.
-
Step three
Add garlic to pan and cook 30 seconds, until fragrant. Pour in water and chicken bouillon. Scrape the bottom of the pan to pull up any browned bits. Pour in cream and oregano and bring to a boil.
-
Step four
Nestle chicken into the pan, coating it in the sauce. Reduce heat and simmer, uncovered, until chicken is no longer pink in the center (165°F) and sauce is thickened, 7 to 10 minutes.
-
Step five
Plate your chicken cutlets. Stir parmesan and mozzarella cheeses, artichoke hearts, and cooked spinach into sauce and cook for about a minute to warm vegetables through. Pour spinach artichoke sauce over chicken and serve.