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.

Spinach & Artichoke Chicken
Onion
Begin with some quick onion prep…
Diced onion
…by dicing it up.
Flour and seasonings on plate
Add some flour and a few touches of seasoned salt, pepper and garlic powder to a large plate…
…and mix it up with a fork.
Take some thinly sliced chicken breasts (aka cutlets)…
Dredging chicken
…and dredge (coat) each cutlet in the flour…
Dredging chicken
…so that both flights are coated in a light dusting.
Dredged chicken on plate.
Repeat the process until all the chicken is dredged in the flour. Set aside on a plate.
Adding butter and oil to pot
Now let’s get cookin’! Add some butter and olive oil to the Instant Pot and give it some heat.
Sautéing chicken
Once heated, in a few batches, sauté each chicken cutlet for about 90 seconds…
Flipping chicken
…and then flip them over and give the other side a sear for another 90 seconds.
Placing seared chicken on a plate.
When each cutlet is seared, place on a plate to rest.
Adding onion to pot.
Let’s head back to the pot, shall we? Add in that diced onion…
Sauté onion
…and sauté for a few minutes. Try to scrape the bottom of the pot to get some browned bits from the flour up (but don’t worry if it doesn’t all come up yet – that’ll happen soon).
Adding garlic to pot
Toss in some crushed or minced garlic…
Sauté garlic
…and sauté for another moment.
Adding broth to pot
Pour in some broth…
Deglazing pot
This is where we will deglaze (scrape) the bottom of the pot to get any of the browned bits up.
Deglazing pot.
It’s pretty important that the bottom of the pot is always mostly freed up of any caked-on browned bits from the sauté process because it will ensure a pot will properly come to pressure. So make sure the bottom is as smooth as possible.
Adding seasonings to the pot.
Once deglazed, add a few seasonings to the broth…
Stirring pot
…and give it all a proper stir.
Stacking chicken in pot
Return the chicken cutlets to the pot, stacking them on top of each other.
Adding spinach to pot.
And then top with one of our star ingredients: spinach! (NOTE: it will come to just above the brim but pack it in there – it’ll cook down to nothing!) Secure the lid and cook at high pressure.
Cooked spinach
See? I told you the spinach would cook down to nothing!
Pushing spinach off chicken
Using tongs, push the spinach to the side so most of it stays in the pot…
Chicken on serving dish
…and remove the chicken to a serving dish. Set aside.
Focusing on pot
Now let’s transform this into the most amazing sauce. Give the pot some heat.
Adding cream to pot
Add in some cream…
Adding cheese to the pot.
…some mozzarella and Parmesan…
Adding artichokes to pot.
…and, of course, the other star ingredient: artichokes!
Stirring combined ingredients into a sauce.
Give it all a stir until fully combined and a creamy consistency is achieved and it’s well-heated. Then, turn the pot off.
Draping sauce over chicken
Drape the sauce over the chicken in the serving dish.
Man showing food
Are you ready? Because this guy is.
Man tasting food
After cutting the chicken with your fork (no knife required), give it a taste.
Man reacting
It’s very possible you may react like this. Surprised it tastes insane? Angry it was so easy to make?
Man eating off serving dish.
Chances are you’ll then grab the entire serving dish.
Happy and content man satisfied by food.
Because, folks, IT’S THAT GOOD!
Instant Pot Spinach & Artichoke Chicken
Yield: 6

Instant Pot Spinach & Artichoke Chicken

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.

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 15 minutes
Total Time 33 minutes

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

  1. Dredge the chicken cutlets in the flour mixture until fully coated and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Brush the spinach off the chicken as best as possible and transfer the chicken to a serving dish to rest.
  8. 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.
  9. 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.

Reader Interactions

Comments

  1. 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 🙂

  2. Robb

    Jeff, In the ingredients list you listed Garlic or Vegetable Broth, but the video you specified Chicken Broth. Which do you prefer?

  3. 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.

  4. 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?

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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! 💖

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