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Spinach-Artichoke Chicken Stew

Your favorite spinach-artichoke dip has been revamped into a main meal with chicken. Serve this over polenta or mashed potatoes for a hearty dinner.

Serves 6
Ready in 55 mins
Prep time 5 mins
Cooking time 50 mins
426 calories per serving


> 2 tbsp canola oil, divided
> 2 lbs bone-in chicken thighs
> 1 onion, chopped
> 5 cloves garlic, minced
> 1 tbsp flour
> 3/4 cup low-sodium chicken broth
> 1 (10 oz) pkg frozen chopped spinach, thawed and drained
> 1 (14 oz) can quartered artichoke hearts, drained and rinsed
> 1/4 cup chives and onion cream cheese spread, or regular cream cheese
> 3 tbsp grated Parmesan
> 1/4 cup thinly sliced green onions
> 1 (18 oz) tube polenta cooked, to serve (optional)


In a 12-inch oven-safe skillet, heat 1 tbsp oil on medium-high. Season both sides of the chicken with salt and pepper. In batches, if necessary, add chicken to Dutch oven skin-side down and cook 4–5 min., until golden. Transfer to a plate.
To skillet, add remaining 1 tbsp oil and the onion. Cook 6–8 min. on medium-high, until onion is softened, stirring frequently. Add the garlic and flour. Cook 30 sec.–1 min., stirring constantly. Slowly pour in the broth, scraping up any browned bits with a wooden spoon.
To skillet, stir in the spinach and artichoke hearts. Bring mixture to a boil. Return chicken to skillet skin-side up, reduce heat to a simmer, and cover with lid. Simmer 25–30 min., until chicken is fully cooked. Remove from heat.
Add the cream cheese to skillet, stirring until it melts. Garnish with the Parmesan and green onions. Serve chicken and sauce over polenta, if desired.

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