Spinach Artichoke Chicken

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Craving something creamy and comforting, fast? Enter Spinach Artichoke Chicken, your new weeknight bestie. Forget takeout menus and sad salads – this five-ingredient wonder is about to become your go-to for busy evenings.

Picture this: tender chicken bathed in a luscious artichoke-infused sauce, vibrant spinach adding pops of green, and creamy Boursin cheese weaving its magic throughout. It’s like your favorite spinach artichoke dip got transported to the land of delicious chicken dinners, and let me tell you, the citizenship test was aced.

But wait, there’s more! This dish isn’t just a flavor fiesta; it’s a time-saving superhero. With just a handful of ingredients and minimal prep, it whips up in a flash, leaving you with more time to unwind, socialize, or (gasp!) actually enjoy your meal.

So ditch the stress and embrace the ease. Gather your olive oil, artichokes, Boursin, and a touch of white wine. We’re about to transform your weeknight from “meh” to “marvelous” with this ridiculously delicious, five-ingredient gem. Buckle up, buttercup, Spinach Artichoke Chicken is here to save the day!

Spinach Artichoke Chicken Recipe


  • 2 tbsp. olive oil
  • 14-oz. can artichoke halves, patted dry
  • Kosher salt and pepper
  • 4 6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 1/2 c. dry white wine
  • Half of a 5.2-oz. package Garlic & Fine Herbs Boursin
  • 1 bunch spinach, thick stems discarded, roughly chopped


  1. Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
  2. Heat remaining tablespoon oil in same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
  3. Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
  4. Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.

Nutritional Information

About 380 calories, 19 g fat (7 g saturated), 42 g protein, 755 mg sodium, 7 g carb, 1 g fiber

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From lab coats to local markets, Viola Gilbreath traded calorie charts for culinary symphonies. A graduate of nutrition, she champions vibrant health through accessible, joyful eating. Whether whipping up community salads or blogging "flavorful fuel," Viola empowers people to listen to their bodies' unique rhythms, composing a delicious symphony of one on every plate.