This Creamy Spinach Artichoke Chicken is absolutely irresistible! It’s made with juicy chicken breasts that are seared to golden perfection then topped with a creamy sauce with artichokes and spinach. Everyone will be reaching for seconds!
Made with all of the flavors of my go-to dip, this spinach artichoke chicken is so delicious and easy to make. The decadent sauce is so dreamy and you’re going to want to serve this up with some potatoes to soak up every last drop.
If you’re looking for another delicious chicken recipe to make this week, you should try my Fajita Chicken Mac N Cheese or my Best Chicken Parmesan Recipe! They’re some of my kids’ favorite chicken dinners and are perfect for busy weeknights.
Why You’ll Love This Spinach Artichoke Chicken Recipe
- One-pan recipe. Who doesn’t love a one-pan meal? When everything is made in a single pan, it means there’s less cleaning up to do afterward! Plus, it means there’s only one pan to babysit on the stove!
- The BEST sauce. Trust me, everyone will want to lick their plate clean! The sauce is so good that I always try to soak it all up with some crusty bread. It’s so flavorful and creamy.
- It’s made with kitchen staples. I love it when dinner doesn’t require me to go to get specific ingredients. Most of the ingredients are stuff that I buy on a weekly basis so it’s super easy for me to whip this up on a weeknight.
What You’ll Need
- Chicken breast: I use two boneless, skinless breasts cut into halves, lengthwise.
- Salt and pepper: you can’t go wrong with a classic.
- All purpose flour: you need just a bit to coat the chicken.
- Olive oil and butter: the olive oil keeps the butter from burning.
- Garlic: I recommend using fresh minced garlic over garlic powder for this.
- Chicken stock: be sure to use low sodium chicken stock.
- Cream cheese: you want the cream cheese to make the sauce creamy and smooth.
- Fresh baby spinach: it may seem like a lot but spinach cooks down so much when it gets cooked.
- Artichoke: be sure to drain it before chopping.
- Parmesan cheese: I love parmesan cheese, it adds a nice salty flavor to it as well.
How To Make Spinach and Artichoke Chicken Skillet
- Season the chicken: In a bowl season the chicken breast with salt and pepper. Coat the chicken with flour and remove excess flour if there is any.
- Sear the chicken: Heat olive oil and butter in a large skillet on a medium flame, add the chicken breast and sear on both sides until golden and cooked through for 8-10 minutes. Once done remove the chicken from the skillet and set aside.
- Make the cream sauce: To the same skillet, add garlic, chicken broth, and cream cheese. Whisk for 2 minutes until well combined without any lumps. Simmer and cook until the sauce thickens a bit.
- Finish the sauce: Add the artichokes and spinach and cook for 2 more minutes until the spinach is wilted.
- Add the chicken back to the pan: Add the parmesan cheese and return back the chicken to the skillet and cook for 2-3 minutes until the chicken is cooked. Serve the creamy chicken while it is still warm.
Tips and Notes
- I recommend taking the cheese out of the fridge ahead of time to soften before cooking. It makes it easier to melt into the sauce.
- If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
- We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
FAQs
You can definitely use frozen spinach. You can either add it in from frozen or thaw it and squeeze out as much liquid as possible before adding it into the pan.
Yes, you can definitely use chicken thighs! I would use boneless, skinless chicken thighs and there’s no need to slice them like the breasts as they’re pretty thin already. Again, just make sure it’s cooked through to 165F.
If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days. When ready to eat, heat them up in the microwave or over medium heat on the stove. Add a splash of chicken stock to the sauce to loosen it up if needed.
I would not recommend freezing this as the sauce is cream cheese based. It will separate when it thaws and will not taste as delicious. Luckily, the recipe only takes 45 minutes to make so you can always whip it up whenever you’re craving it.
I love serving this dish with some either some fries, baked potato wedges, salads, some vermicelli rice, pasta, or side of steamed assorted veggies.
More Chicken Recipes to Try
- Creamy Mushroom Chicken Thighs
- Cheesy Sundried Tomato Stuffed Chicken
- Spicy Sriracha Chicken
- Creamy Chicken and Tomato Pasta
- Creamy Chicken Fajita Skillet
I hope you enjoy all the recipes I share with you, including this delicious Creamy Spinach Artichoke Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Spinach Artichoke Chicken
Ingredients
- 2 whole skinless boneless chicken breast cut into halves lengthwise
- ¾ tsp salt
- ¾ tsp ground pepper
- ½ cup all purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup chicken stock
- 8 oz cream cheese at room temperature
- 2 cups fresh baby spinach
- 1 14 oz. can artichoke, drained and chopped
- ½ cup parmesan cheese grated
Instructions
- In a bowl season the chicken breast with salt and pepper. Coat the chicken with flour and remove excess flour if there is any.
- Heat olive oil and butter in a large skillet on a medium flame, add the chicken breast and sear on both sides until golden and cooked through for 8-10 minutes. Once done remove the chicken from the skillet and set aside.
- To the same skillet, add garlic, chicken broth and cream cheese. Whisk for 2 minutes until well combined without any lumps.
- Simmer and cook until the sauce thickens a bit, add the artichokes and spinach and cook for 2 more minutes until the spinach is wilted.
- Add the parmesan cheese and return back the chicken to the skillet and cook for 2-3 minutes until the chicken is cooked.
- Serve the creamy chicken while it is still warm.
Notes
- If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
- We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.