Creamy Spinach Artichoke Chicken Skillet: A Cozy, One-Pan Chicken Dinner

This Creamy Spinach Artichoke Chicken Skillet brings together everything you want in a comforting, satisfying meal—rich flavors, tender chicken, and a creamy, cheesy sauce, all made in just one pan. Drawing inspiration from the beloved spinach artichoke dip, this dish transforms a favorite appetizer into a hearty, delicious entrée you can serve any night of the week.

Golden chicken breasts are gently cooked in a luscious cream sauce made with parmesan, cream cheese, garlic, spinach, and artichoke hearts. Every bite is full of creamy texture and balanced with tangy, savory notes. Whether you’re looking for a simple weeknight dinner or an easy crowd-pleaser, this recipe delivers big flavor with little effort—and barely any cleanup.

This is the kind of dish that feels indulgent but approachable. It’s warm, flavorful, and comforting in every way. And since it’s all made in one skillet, you’ll spend less time cleaning and more time enjoying your meal.

---

Key Ingredients and Their Roles

Each ingredient in this recipe adds something essential to the overall taste and texture. Here’s what you need to know about the main components—and a few ways to adapt them to what you have on hand:

Chicken Breasts
These cook quickly and pair beautifully with the creamy sauce. Choose boneless, skinless breasts for best results. You can also substitute boneless chicken thighs for a more tender, juicy option.

Garlic
Fresh garlic adds a rich, aromatic base to the sauce. It’s sautéed briefly to bring out its full flavor without overpowering the dish.

Spinach
Fresh baby spinach is ideal here—it wilts quickly and blends into the sauce without overpowering it. Frozen spinach can also work, but it must be thawed and thoroughly drained to avoid a watery sauce.

Artichoke Hearts
They bring a light, tangy contrast to the rich cream sauce. Use canned or jarred artichoke hearts packed in water or brine. Roughly chop them before adding to the pan.

Cream Cheese
Creates a thick, smooth foundation for the sauce. Let it soften at room temperature so it melts easily into the pan.

Heavy Cream
Adds luxurious texture and richness. If you want a lighter version, you can use half-and-half or even whole milk, though the sauce will be thinner.

Parmesan Cheese
This cheese provides saltiness and a sharp, nutty flavor that balances the creaminess of the sauce. Freshly grated parmesan melts better and gives the best flavor.

Chicken Broth
A little broth thins out the sauce and adds savory depth. Low-sodium broth is a good choice to help manage the salt content of the dish.

Olive Oil & Butter
Used to sear the chicken and sauté the garlic. The oil prevents burning while the butter adds richness and flavor.

Seasonings
Salt and pepper are essential, and a small amount of red pepper flakes adds gentle heat that lifts the whole dish.

---

How to Make It: Step-by-Step Instructions

1. Prepare the Chicken
   Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. A dry surface helps create a better sear.

2. Sear the Chicken
   Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4 to 5 minutes per side, until golden brown. Remove from the pan and set aside. The chicken will finish cooking in the sauce later.

3. Cook the Garlic
   Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds, just until fragrant. Stir frequently to avoid burning.

4. Make the Cream Sauce
   Add the softened cream cheese and stir until it melts and blends with the garlic. Slowly pour in the chicken broth and heavy cream, whisking or stirring constantly to create a smooth, creamy mixture.

5. Add the Vegetables
   Stir in the chopped artichoke hearts and spinach. Let the mixture simmer for 2–3 minutes until the spinach wilts and the sauce thickens slightly.

6. Return the Chicken
   Place the seared chicken back in the skillet, nestling it into the sauce. Spoon some sauce over each piece. Cover and simmer on low for 8–10 minutes, or until the chicken is cooked through.

7. Finish and Serve
   Sprinkle in the grated parmesan and a pinch of red pepper flakes, then stir gently. Taste and adjust the seasoning as needed. Serve hot, straight from the skillet.

---

Tips, Substitutions, and Variations

• Don’t overcook the chicken. Use a thermometer and remove from heat once it reaches 165°F internally.

• Add extra cheese. Stir in some shredded mozzarella or provolone if you like a cheesier sauce.

• Lighten it up. Replace cream with milk or half-and-half, and use reduced-fat cream cheese.

• Try new add-ins. Sliced mushrooms or roasted red peppers can bring new depth to the sauce.

• Make it dairy-free. Use coconut cream and dairy-free cheese for a plant-based version.

• Boost the spice. Add extra red pepper flakes or a splash of hot sauce for a kick.

---

Serving Suggestions and Pairings

This creamy chicken skillet is filling and flavorful on its own but pairs wonderfully with a variety of sides:

• Serve over rice, pasta, or egg noodles to catch every bit of the creamy sauce.

• Try mashed potatoes, polenta, or crusty bread for a comforting base.

• For a lighter option, pair with steamed veggies, cauliflower rice, or a crisp green salad.

This dish is perfect for relaxed family dinners, cozy date nights, or casual dinner parties. It’s elegant enough to serve guests but easy enough to whip up on a Wednesday night.

---

Nutrition Overview

This meal is rich and satisfying, thanks to the combination of protein, leafy greens, and a creamy sauce. Chicken provides a solid protein foundation, while spinach and artichokes contribute fiber, vitamins, and antioxidants.

The sauce is indulgent, so smaller portions go a long way. If you’re looking to make it lighter, swap out full-fat dairy ingredients or serve the chicken with low-carb or vegetable-based sides.

This skillet dinner strikes a nice balance—comforting, nourishing, and full of bold flavor without being overly heavy.

---

Frequently Asked Questions

1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Make sure to thaw it completely and squeeze out excess moisture before adding it to the skillet to avoid a watery sauce.

2. How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or cream to loosen the sauce if needed.

3. Can I make this dish in advance?
You can prepare the full dish ahead of time and reheat when ready to serve. For the best texture, reheat slowly and stir the sauce as it warms.

4. What can I use instead of artichokes?
Try mushrooms, sun-dried tomatoes, or zucchini. These options offer different textures and flavors that still pair nicely with the creamy base.

5. Is this dish suitable for a low-carb diet?
Yes, it’s naturally low in carbs. Just serve it with cauliflower rice or a vegetable-based side instead of pasta or bread.

6. Can I use leftover cooked chicken?
Absolutely. Add shredded cooked chicken to the skillet after the sauce has thickened, then simmer until heated through.

7. How do I adjust the sauce thickness?
If the sauce is too thick, stir in a bit of broth or cream. If it’s too thin, simmer a little longer uncovered or add more cream cheese or parmesan to thicken.

Print