Why is my spinach artichoke dip runny?

Make sure your spinach is thawed and squeezed dry so there isn't excess moisture in your Spinach Artichoke Dip which will make it runny instead of creamy. cream cheese: make sure you soften your cream cheese well so it mixes easily.

Can you heat up cold spinach and artichoke dip?

Put in a bowl, cover with plastic wrap. Then about a minute in the microwave . Enjoy.

How to thicken up spinach dip?

How do you thicken spinach dip? You can thicken the spinach dip by giving it a good stir and adding a bit more cream cheese .

How long will spinach artichoke dip last in the fridge?

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

What meat goes best with artichokes?

The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.

What is the healthiest way to eat artichokes?

The two most common ways to cook these thistles are boiling and steaming . While both are equally easy, I recommend steaming. Boiling artichokes tends to waterlog them, which makes the flesh watery and dilutes the flavor. Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too.

What are you technically eating when you eat and artichoke?

The artichoke is actually the bud of a thistle—a flower. The leaves (called "bracts") cover a fuzzy center called the "choke", which sits on top of a meaty core, called the "heart". The heart is completely edible (and amazingly delicious).

Does creamed spinach reheat well?

Store leftover creamed spinach in the refrigerator for up to three days. Reheat leftover creamed spinach gently over low heat . In addition to enjoying it as a side dish, try leftover creamed spinach stirred into pasta for an instant sauce, or atop a piece of toast for a comforting snack.

What to eat with spinach and artichoke dip?

Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables . If you want to go the extra mile, try making homemade bagel chips or homemade crostini.

Is it safe to reheat artichokes?

You can also reheat cooked artichokes in the microwave . Cooked artichokes can be made ahead of time and can last for a few days in the fridge in a sealed container. To reheat, place on a microwave-safe plate and cook for about a minute on high.

How do you fix watery spinach?

Steaming: Steam your spinach by cooking it in a colander over a pot of simmering water and cover . Steaming is preferred over boiling, as steaming retains much of the nutrients of the spinach. Drain the spinach and squeeze out some of the excess water using the back of a large spoon.

Why is my artichoke drooping?

If the leaves are wilting during the day, the plants need more or less water, or some protection from hot afternoon sun . Make sure the soil is well-draining so the roots are not sitting in a puddle, and water thoroughly, but only when the soil begins to dry out.

Why is my bagged spinach wet?

That slimy feel is literally decomposing plant matter. Sometimes the moisture is from water or condensation getting into the leaves; sometimes it's from the leaves themselves, which can release liquid when bruised or crushed .

How do you fix soggy spinach?

Fixes for soggy spinach The second option to turn out non-soggy spinach is to bring a small amount of water to boil in a pan, and then add the spinach . Because of the shallow amount of liquid in the pan, some of the spinach is being boiled, while other leaves are cooking by steaming.

One Pan Creamy Spinach Artichoke Chicken Recipe (2024)

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This Creamy Spinach Artichoke Chicken Recipeis made with simple and delicious ingredients like artichoke hearts and fresh baby spinach. If you love artichoke hearts and artichoke dip (or maybe even if you don’t), you’re definitely going to love this easy, comforting, 30-minute chicken skillet.

Creamy Spinach Artichoke Chicken

I don’t know if you guys know this, but I have a serious weakness for artichoke hearts. From this healthy Mediterranean baked fish to this nourishing chicken and rice soup, there is always room for artichoke hearts somewhere.

I stumbled upon this old recipe the other afternoon and decided it deserved a much-needed face-lift. Still delicious, and just as easy to prepare as the original, in this recipe you’ll find juicy chicken, artichoke hearts, and fresh spinach all bathed in a light cream sauce.

My favorite part about this recipe is how easy it is to make! No fancy ingredients, it’s the perfect weeknight dinner!

How to make Spinach Artichoke Chicken

1. Prepare the chicken

Often, when you buy chicken breasts from the market they are super thick or, at the very least, uneven in thickness. This can be problematic.

For starters, super thick chicken breasts take too long to cook. And once they are cooked, they’re usually so crispy and dry around the outside, you wonder if you know what you’re doing at all.

Second, chicken that isn’t equal in thickness will cook at different rates which, well, is more work for you to keep track of.

Your best bet? Purchase chicken that is already thinly sliced. You may also use a meat tenderizer (or rolling pin) to pound the chicken breasts between plastic wrap OR slice larger, fatter chicken breasts in half lengthwise creating two thinner chicken cutlets.

Now that you have the chicken sorted out, cover them in a little olive oil and spices. I like to add the chicken to a large mixing bowl, coat in a tablespoon of olive oil, and then sprinkle with salt, pepper, and homemade Italian seasoning.

2. Cook the chicken

Heat your skillet over medium-high heat. Before adding any oil, get your skillet nice and hot…and then add the olive oil.

Since this recipe calls for 6 chicken breasts, you’ll probably have to cook your chicken in two batches, three chicken breasts each time. Add the chicken to the skillet and cook each side for approximately 6 minutes. Your chicken will turn golden, but shouldn’t burn. If you notice it start to burn, reduce the heat.

Once the chicken is nearly cooked through (at least 145 degrees F with a digital meat thermometer, but no more than 155 degrees F) remove to a clean plate and repeat with the remaining chicken breasts.

3. Make the sauce

Return the skillet to medium heat. Add the butter and shallots and cook for a few minutes, stirring often. Add the garlic and cook for 30 seconds more.

Can I Use Frozen Spinach?

Absolutely. To use fresh spinach, remember to thaw it fully before adding it to the dish. It is also important to squeeze out as much liquid as possible from the spinach before adding it to the skillet. For this reason, I always find it easier to use fresh spinach versus frozen.

How to Serve Creamy Spinach Artichoke Chicken?

This spinach artichoke chicken is fabulous served with a side of cooked pasta or egg noodles, garlic bread, or even creamy mashed potatoes. Looking for something a little more low-carb? Try serving with cauliflower rice or zucchini noodles.

Try these other delicious chicken recipes,

Creamy Mushroom Chicken Recipe

Creamy Tuscan Chicken Recipe

Bruschetta Chicken Recipe

Creamy Chicken Florentine Recipe

Skillet Chicken with Bacon, Caper and Olive Sauce

Did you try making this easy creamy spinach artichoke chicken recipe?

Tell me about it in the comments below! I always love to hear your thoughts.

RECIPE CARD

One Pan Creamy Spinach Artichoke Chicken Recipe

4.76 from 177 votes

AuthorAuthor: Jessica Randhawa

Made with simple and delicious ingredients like artichoke hearts and fresh baby spinach, thisCreamy Spinach Artichoke Chickenis cooked in one pan and comes together in just 30 minutes.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 514 kcal

Ingredients

▢ 3 tablespoon olive oil - divided
▢ 6 boneless skinless chicken breasts - pounded to equal thickness
▢ salt + black pepper - to season
▢ 2 tablespoon Italian seasoning
▢ 3 tablespoon butter - divided
▢ 2 shallots - minced
▢ 4 cloves garlic - minced
▢ 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
▢ 4 ounces fresh baby spinach
▢ ½ cup low-sodium chicken broth - or water
▢ 1.5 cup half-and-half - plus more as needed
▢ ¼ cup Parmesan cheese - shredded
▢ ½ cup mozzarella cheese - shredded
▢ Fresh parsley - to garnish

Instructions

Prepare the chicken - Transfer chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
Cook the chicken - Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed (it took me two rounds to cook the 6 chicken breasts), to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through (see notes)). Remove chicken from the skillet and set aside.
Make the Sauce - Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella cheese.
Return the chicken - Finally, return the chicken back to the skillet. Reduce heat if needed to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so.
Garnish and serve - Sprinkle with the shredded Parmesan cheese and additional salt and pepper, to taste. Garnish with fresh chopped parsley and crushed red pepper, if desired.

Jessica's Notes

In order to prevent your chicken from drying out or cooking unevenly, it's best to purchase chicken that is already thinly sliced. You may also use a meat tenderizer (or rolling pin) to pound the chicken breasts between plastic wrap.
For an even creamier sauce, swap the half-and-half for heavy cream and/or add 4 ounces of softened cream cheese at the same time as the cream.
This recipe is gluten-free.
Leftovers are delicious. Keep them stored in an air-tight container in the refrigerator for up to 3-4 days. I do not recommend freezing.

Nutritional Information

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Creamy Spinach Artichoke Chicken, Spinach Artichoke Chicken, Spinach artichoke chicken recipe

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Originally published October 2, 2016. Updated with new images and post content on March 19, 2019.