Creamy Spinach-Artichoke Chicken Stew Recipe

Introduction

This Creamy Spinach-Artichoke Chicken Stew combines tender chicken with lush spinach and artichokes in a rich, comforting sauce. It’s an easy one-pot meal that’s perfect for cozy dinners any night of the week.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Step 2: Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes. Season with salt, pepper, and dried Italian herbs.
3. Step 3: Stir in the chopped artichoke hearts and chicken broth. Bring the mixture to a simmer.
4. Step 4: Reduce heat to low. Stir in the heavy cream and softened cream cheese until fully incorporated and smooth.
5. Step 5: Fold in the chopped spinach, allowing it to wilt in the heat of the stew.
6. Step 6: If using, stir in grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
7. Step 7: Ladle the stew into bowls and enjoy hot. Garnish with extra Parmesan if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Add crushed red pepper flakes for a subtle kick of heat.
• Spinach can be swapped with kale or Swiss chard for a different green.
• Use fresh artichokes if available, but be sure to cook them beforehand until tender.
• If you prefer a thicker stew, simmer a bit longer to reduce the liquid before adding spinach.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth if needed to loosen the stew.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew ahead of time?

Yes, it tastes even better the next day after the flavors have melded. Simply reheat on the stove before serving.

Can I use frozen spinach instead of fresh?

Yes, but thaw and drain the spinach well to avoid excess moisture that can thin the stew.

Creamy Spinach-Artichoke Chicken Stew Recipe

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★★★★★

4.5 from 108 reviews

This Creamy Spinach-Artichoke Chicken Stew is a comforting and flavorful dish featuring tender diced chicken simmered with fresh spinach, artichoke hearts, and a rich, creamy broth enhanced with garlic, Italian herbs, and Parmesan cheese. Perfect for a hearty weeknight meal that combines classic flavors with a velvety texture.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Stew:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, approximately 3 to 4 minutes. Then stir in the minced garlic and continue cooking for an additional minute until fragrant.
2. Cook the Chicken: Add the diced chicken breasts to the pot, cooking until browned on all sides, about 5 to 7 minutes. Season the chicken with salt, pepper, and dried Italian herbs to infuse flavor.
3. Combine Ingredients: Stir in the chopped artichoke hearts and pour in the chicken broth. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and add the heavy cream and softened cream cheese, stirring continuously until the cream cheese is completely incorporated into the stew.
4. Add Spinach: Fold the roughly chopped spinach into the stew, allowing it to wilt naturally with the residual heat, which should take just a few minutes.
5. Finish and Serve: If desired, stir in the grated Parmesan cheese until melted and blended into the stew. Taste and adjust seasoning with additional salt and pepper as needed. Serve the stew hot, ladled into bowls, optionally garnished with extra Parmesan cheese.

Notes

• For a lighter version, substitute heavy cream with half-and-half or milk, though the texture will be less rich.
• You can use frozen spinach if fresh is unavailable; just thaw and drain excess water before adding.
• Adjust seasoning gradually and taste as you go to balance flavors.
• Serve with crusty bread or over rice for a complete meal.
• Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: chicken stew, creamy chicken recipe, spinach artichoke chicken, one pot meal, easy dinner, comfort food