If you’re looking for a delicious way to switch up your taco night, these Spinach and Artichoke Chicken Tacos are the perfect solution. This recipe combines the creamy, savory flavors of classic spinach and artichoke dip with tender chicken, all wrapped in a warm tortilla.

Not only are they easy to make, but they’re also a hit with the whole family. Let’s dive into the step-by-step guide to creating this delightful dish.

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Ingredients You’ll Need

Here’s what you’ll need to whip up these tasty tacos:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 8 small flour tortillas
• Optional toppings: shredded mozzarella, chopped parsley, sliced jalapeños

Prepping the Ingredients

Make sure you have everything ready to streamline the cooking process:

• Chicken: Cut chicken breasts into small cubes for easy cooking.
• Artichokes: Drain and chop artichoke hearts into small pieces.
• Toppings: Prepare any optional toppings you plan to use.

Cooking the Chicken

1. Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
2. Season and Cook Chicken: Season chicken cubes with salt and pepper, then add to the skillet. Cook for about 6-8 minutes, or until cooked through.
3. Remove and Set Aside: Transfer cooked chicken to a plate and set aside.

Creating the Spinach and Artichoke Mixture

1. Cook Spinach: In the same skillet, add the chopped spinach and cook until wilted, about 2 minutes.
2. Mix Ingredients: Add cream cheese, sour cream, parmesan cheese, chopped artichokes, and garlic powder to the spinach. Stir until everything is well combined and heated through.
3. Combine with Chicken: Return the chicken to the skillet and mix it with the spinach and artichoke mixture.

Assembling the Tacos

1. Warm the Tortillas: Heat tortillas in the microwave or on a stovetop until warm and pliable.
2. Fill the Tortillas: Spoon the chicken mixture into each tortilla.
3. Add Toppings: Sprinkle any optional toppings like mozzarella or parsley over the filling.
4. Fold and Serve: Fold the tortillas to enclose the filling and serve immediately.

Tips and Tricks for Perfect Tacos

• Experiment with Cheese: Try topping with additional parmesan or feta for a different flavor profile.
• Add Some Heat: Include sliced jalapeños or a dash of hot sauce for some extra spice.
• Make It Veggie: Skip the chicken and add more veggies for a vegetarian option.

Spinach and Artichoke Chicken Tacos

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 8 small flour tortillas
• Optional toppings: shredded mozzarella, chopped parsley, sliced jalapeños

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Season chicken with salt and pepper, cook for 6-8 minutes, then set aside.
3. Add spinach to the skillet, cook until wilted.
4. Stir in cream cheese, sour cream, parmesan, artichokes, and garlic powder.
5. Return chicken to skillet, mix with spinach and artichoke mixture.
6. Warm tortillas, fill with chicken mixture.
7. Add optional toppings, fold, and serve.

Notes

• Customize with additional cheese or spice to taste.
• Try a vegetarian version by omitting the chicken.
• Great for a quick lunch or a family dinner that’s easy to prepare.