The other day I found myself dipping chip after chip into a glorious spinach & artichoke dip (make mine). And then I had a chicken entrée but I was a bit filled up from the dip. And then I thought to myself, wouldn’t it be smart to just combine the two into a glorious spinach & artichoke chicken? Why yes, yes it would. As easy and quick to make as it is irresistible, you’ve just found your latest favorite.
Instant Pot Spinach & Artichoke Chicken
The other day I found myself dipping chip after chip into a glorious spinach & artichoke dip (make mine). And then I had a chicken entrée but I was a bit filled up from the dip. And then I thought to myself, wouldn't it be smart to just combine the two into a glorious spinach & artichoke chicken? Why yes, yes it would. As easy and quick to make as it is irresistible, you've just found your latest favorite.
- 1/3 cup all-purpose flour with a few sprinkles of salt, pepper and garlic powder added in
- 2 pounds chicken cutlets (thinly sliced chicken breast)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) salted butter
- 1 yellow onion, diced
- 3 cloves garlic, minced or pressed
- 1 1/2 cups garlic broth (e.g., Garlic Better Than Bouillon), chicken broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 pound spinach
- 1/2 cup heavy cream or half-and-half
- 1 package Boursin or Alouette herb cheese (any flavor) or 4 ounces brick cream cheese (you can also make mine here)
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 14-ounce can artichoke hearts, drained and ripped apart by hand (see Jeff's Tips)
- Dredge the chicken cutlets in the flour mixture until fully coated and set aside.
- Add the oil and butter to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once the butter's melted, in batches, add the chicken and lightly brown on each side for 90 seconds. Repeat until done and set aside.
- Add the onion and sauté for 3 more minutes, scraping the bottom of the pot to get any browned bits up from sautéing the chicken. Add the garlic and sauté for 1 minute more.
- Add the broth and really make sure you deglaze (scrape) the bottom of the pot so it’s as smooth as possible with very little browned bits stuck on. Add the garlic powder, onion powder, seasoned salt and black pepper. Stir well.
- Add back the chicken to the pot, allowing the cutlets to rest on top of each other. Top with the spinach (it will feel like you have a ton in there and come above the brim, but it will cook down to nothing).
- Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
- Brush the spinach off the chicken as best as possible and transfer the chicken to a serving dish to rest.
- Hit Cancel followed by Sauté (which should still be on the More or High setting). Add the cream, herb cheese, Parmesan, mozzarella, and artichoke hearts. Stir until well combined. Once bubbling, hit Cancel to turn the pot off.
- Drape the sauce over the chicken and serve over rice or noodles, or even tortilla chips!
If you want more artichokes, add up to another can and reserve some for topping when serving.
To make spinach & artichoke chicken nachos, slice the chicken into bite-size pieces in Step 7 and then return it to the pot when adding the artichokes in Step 8. Ladle the sauce over chips of your choice.
You can also top with some crushed tortilla chips as well (a nice touch).
Make it keto/gluten-free by subbing coconut/quinoa flour for the all-purpose, respectively.
Liz Webster Goddard
Well, this sounds divine. Thank you and have a great week!
Jeff in the recipe it looks like you left out the amount of spinich to use although you did mention it in the video, thought you should know 🙂
1 pound.. Did you read it??
Jeffrey, can I substitute frozen spinach in a pinch?
Jeff, In the ingredients list you listed Garlic or Vegetable Broth, but the video you specified Chicken Broth. Which do you prefer?
Literally any is fine.
any preferred brand for arthicoke hearts? texture & softness differ quite a bit, sometimes…
I wanted to lighten it up a little, so I skipped the mozzarella (used shredded parm and the Boursin cheese). We like thigh meat better, so I cooked them in just the oil, didn’t use the butter, to save some fat. I hoped the half and half would thicken it, but it wasn’t enough. So mine was soup! But still really delish. I added some broken chips – spinach and artichoke chicken
Hmmm. Probably because you used thighs. They release much more juices than thin cutlets, thinning out the sauce. That said, you can thicken any sauce with a cornstarch slurry.
If I wanted to make half of the recipe, is the cooking time the same?
Sorry for such a basic question, but I’m just starting to use Better than Boullion. How much do you add to the 1.5 cups of water?
It’s I tsp per cup of water
1 and 1/2 teaspoons
All I can say is it’s is sooooo good!!
So amazingly delicious! I will use thighs next time because I love them, but breast weren’t bad. Flavor was so supreme, we used baguette to sop up the leftovers.
Can I double this recipe in an 8 quart pot?
Just made this tonight and I’m speechless! This is absolutely amazing! Put it over macaroni (since those are the only noodles I had) and it was just WOW! 😄
All I can say is Jeffrey thank you for sharing your talent with us!! I’ve yet to make anything bad when using your books!
Love your recipes but love YOU even more. Wish I knew you in person. Thanks for the years of good food and thank you for taking the fear out of using my Instant Pot. You are a treasure.
This is so sweet of you! Thank you!!
Hi, Jeffery Loved this. I have made several of your recipes. I shared this with my friends and family. My son is a professional Chef I love being able to prepare something that he enjoys. Yeah, we have a bit of cooking competition around here. I served this over egg noodles and it was divine. I also suggested to one friend who doesn’t like artichoke to substitute asparagus. Thank you my friend for another fine meal.
Trying this tonight but thinking of adding a little bacon to it… but absolutely using your recipe for Boursin… omg, that has been a total game changer in our house! Your ears must burn daily for as often as I talk about you and your fantabulous recipes! 💖
Made the Chicken Artichoke recipe last night………OMG…….BEST thing I’ve had in a long time. This recipe is a keeper. I always use a skillet to do the first part (brown/saute) of the recipes. I have a hard time browning things so deep into the pot. Once the saute part is done, I just continue on with the recipe. Works every time! Thank you for doing such a good job with these recipes. We are enjoying them.
Great recipe! I had leftover sauce and 3 cooked chicken breasts. (Almost empty nesters) Made a soup with the left over sauce by adding a can or two of chicken broth…chopped up the chicken breast..and added.. Made 2 great meals! The artichoke, spinach, cheese, chicken soup was to die for!
Make sure you use Artichokes in water..not vinegar.
This looks amazing but wouldn’t it be easier to use one big saute pan? Is there an advantage to using the instant pot? Am I missing something?
Much easier in the IP!
For one thing, no splattering in deep IP
What does the flour do? Will it work without it?
I love, love, love all of your recipes! Can’t wait to try this one. I’m making your French Onion soup today and I am psyched!
Is it possible to add uncooked cavatappi at some point in the pressure cooking?
OMG! This was SO easy and delicious!! The chicken was tender and the sauce was amazing. Highly recommend this recipe!!
Do you really need to dredge the chicken or could you just use chicken tenderloin?
I’ve made this many times with rave reviews every time I make it. Can leftovers be frozen?
Thank you for sharing your wonderful recipes. I have never been disappointed!!
I love your recipes! Thank you for another delicious sounding recipe! Can wait to try it!