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.