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.
Ingredients
- 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)
Instructions
- 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!
Jeffrey's Tips
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!
Alan Newman
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 🙂
Duh
1 pound.. Did you read it??
MAUREEN A MARTINSKY
It’s after the black pepper.
Lennie Olafson
As much as you can put in! More is better!!
Erin H
No need to be rude. He just wants to make it. It looks delicious
Kathleen
Jeffrey, can I substitute frozen spinach in a pinch?
Robb
Jeff, In the ingredients list you listed Garlic or Vegetable Broth, but the video you specified Chicken Broth. Which do you prefer?
Jeffrey
Literally any is fine.
Bashaq
any preferred brand for arthicoke hearts? texture & softness differ quite a bit, sometimes…
Dianne
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
tortilla soup!
Jeffrey
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.
Sally Atz
If I wanted to make half of the recipe, is the cooking time the same?
Kristina
Yes
Heidi
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?
Aileen
It’s I tsp per cup of water
Kristina
1 and 1/2 teaspoons
Elizabeth Tate
All I can say is it’s is sooooo good!!
🥰
Melissa
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.
Jeffrey
🥰🥳😍
Laurie
Can I double this recipe in an 8 quart pot?
Heather
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!
Kim
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.
Jeffrey
This is so sweet of you! Thank you!!
Nolan
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.
Jodi Shaw
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! 💖
nancy olenik
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.
Laura
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.
Jackie H.
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?
Jeffrey
Much easier in the IP!
Grace
For one thing, no splattering in deep IP
Chelsea
What does the flour do? Will it work without it?
Laura
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!
Erin
Is it possible to add uncooked cavatappi at some point in the pressure cooking?
Laurie Morgan
OMG! This was SO easy and delicious!! The chicken was tender and the sauce was amazing. Highly recommend this recipe!!
Jamey
Do you really need to dredge the chicken or could you just use chicken tenderloin?
Susan McCallum
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!!
N.
Can you make ahead and freeze?
Sheila
I love your recipes! Thank you for another delicious sounding recipe! Can wait to try it!
Janet Stevenson
I would like to try this with boneless skinless chicken thighs, without cutting them thinly. How would I adjust the time?
Dianne
I used bl thighs today..just added a minute onto cooking time..turned out fantastic!
Samantha Kinsler
making this right now and I’m sooo looking forward to it! my kitchen smells amazing!
Connie Pesta
Can I use a store bought spinach and artichoke dip over the chicken instead of making the from scratch
Dianne
Had some boneless thighs I needed to cook..just added a minute onto the cook time…used quartered artichoke hearts..what can I say…served over risotto..fantastic…used the recipe in your newest book..looking forward to trying others!
Susan DeHaven
I had six cutlets, followed the directions, and sauce was very soupy. I know I can make a slurry, but wondering if I could have done something?
N.
Can I make ahead and freeze it?
Chrystal
I made this for dinner last night. Despite the fact that the fridge did a number on my spinach and it was not usable, I used asparagus instead. It turned out amazing. My husband said he could not wait to have leftovers for lunch the next day. My picky eater of a son ate it and I substituted chick peas with the sauce for my daughter.
Every dish from your books I have made is a family favourite. ❤️
Jeffrey
I’m so flattered and honored!