This creamy spinach artichoke chicken takes just 1 pan and about 30 minutes to make. It’s rich, cheesy, and full of flavor from tender chicken, spinach, and briny artichokes.
This is one of the recipes featured in our 44 Easy 30-Minute Weeknight Dinners.
I make this when I want something easy but still a little special. It’s beginner-friendly, family-friendly, and perfect for busy weeknights.
Ingredients
- Chicken breasts – I use boneless, skinless chicken breasts and pound them to an even thickness so they cook evenly. You can also use chicken thighs if you prefer dark meat—they’re extra juicy.
- Salt, pepper, dried basil – Simple seasoning that gives the chicken great flavor. If you don’t have basil, dried oregano or Italian seasoning works too.
- Olive oil + butter – Olive oil helps brown the chicken, and butter adds a rich, creamy taste to the sauce. You can use all olive oil if you want to skip the butter.
- Garlic – Fresh garlic makes a big difference! I always go for at least 3 cloves, but you can add more if you're a garlic lover like me.
- Flour – This thickens the sauce just a bit. You can use gluten-free flour or even cornstarch if needed.
- Spinach – I love using fresh chopped spinach, but frozen works too. Just thaw it first and squeeze out the liquid.
- Artichoke hearts – Canned or jarred is perfect! Just drain and chop them. Not a fan? Try chopped mushrooms or sun-dried tomatoes instead.
- Milk – I usually use whole or 2% milk. You can also use a dairy-free milk like oat or almond if needed.
- Chicken broth – Adds great flavor. If you don’t have any, water with a bouillon cube works in a pinch.
- Cream cheese – This makes the sauce creamy and smooth. Make sure it’s softened so it melts easily. You could sub in Greek yogurt for a lighter twist.
- Red pepper flakes (optional) – Just a pinch adds a nice kick. Totally optional, but I like a little heat.
- If you love chicken dinners, try my carbonara pasta and chicken tortellini next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
How To Make Creamy Artichoke Chicken
- Prep the chicken – Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and dried basil.
- Sear the chicken – Heat olive oil in a large skillet over medium-high. Sear the chicken for 5–6 minutes on each side, until golden and cooked through (165°F). Transfer to a plate and cover to keep warm.
- Make the sauce base – In the same skillet, melt butter over medium. Add garlic and flour, stirring for 30 seconds.
- Add liquids and cheese – Pour in milk and chicken broth, scraping up any browned bits from the pan. Stir in softened cream cheese until melted and smooth. Let simmer gently until slightly thickened.
- Add veggies – Stir in chopped spinach, artichokes, and remaining salt and basil. Cook until spinach is wilted and everything is heated through.
- Return chicken – Nestle the chicken breasts back into the sauce. Let it simmer gently for 2–3 minutes so the flavors meld.
- Garnish and serve – Sprinkle with red pepper flakes and fresh herbs if desired.
This chicken skillet is naturally lower in carbs and perfect for pairing with keto-friendly sides like zoodles or cauliflower mash.
Tips
- Flatten the chicken first – I always pound the chicken a bit so it cooks evenly. It stays juicy and tender this way.
- Don’t skip the cream cheese – It makes the sauce creamy and rich. I’ve tried it without, and honestly—it’s just not as good!
- Use what you have – Fresh spinach is great, but I’ve used frozen too. Just thaw and squeeze out the extra water.
- Go easy on the salt – Especially if your broth is already salty. You can always add more later.
- Love spice? – Add red pepper flakes or a pinch of chili powder. I like a little heat in mine!
- No artichokes? No problem – You can skip them or try mushrooms or even sun-dried tomatoes instead.
- Thicker sauce tip – Let it simmer a little longer before adding the chicken back in. It thickens up as it cools too.
- Lighter version – Swap in low-fat cream cheese or even plain Greek yogurt. It still tastes great!
- Add extra cheese – Mozzarella or Parmesan melted in makes it extra creamy and comforting.
- Make it ahead – Sometimes I cook the chicken earlier in the day, then just warm it in the sauce later. Total time-saver on busy nights.
Freezing And Storing Instructions
- To Store. Let leftovers cool, then refrigerate in an airtight container for up to 3 days.
- To Freeze. This dish can be frozen, though the creamy sauce may separate slightly. Freeze in a sealed container for up to 2 months.
- To Make Ahead. You can sear the chicken and prep the sauce ingredients ahead. Store separately and finish cooking before serving.
- To Reheat. Warm gently in a skillet over medium-low heat. Add a splash of milk or broth if the sauce needs loosening.
FAQ
Can I use frozen spinach instead of fresh?
Yes, thaw it first and squeeze out as much liquid as possible so it doesn't water down the sauce.
Can I make this lighter?
Yes, swap the cream cheese for light cream cheese or plain Greek yogurt, the sauce will be slightly less rich but still creamy.
What can I use instead of artichoke hearts?
Chopped mushrooms or sun-dried tomatoes both work well if artichokes aren't your thing.
Fun Variations to Try
- Extra Cheesy - stir in shredded mozzarella or Parmesan along with the cream cheese for a richer sauce.
- Spicy Version - add extra red pepper flakes or a splash of hot sauce to the sauce.
- Sun-Dried Tomato Twist - add chopped sun-dried tomatoes along with the artichokes for extra tang.
More Recipes
📖Recipe
Creamy Spinach Artichoke Chicken (One Pan, 30 Minutes!)
This creamy spinach artichoke chicken is a one-pan dinner packed with juicy chicken, fresh spinach, and cheesy artichoke sauce—ready in 30 minutes!
Ingredients
- 4 (6-ounce) chicken breasts , boneless, skinless (about 1 ½ pounds)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons dried ground basil
- 1 ½ tablespoons olive oil
- 2 tablespoons butter
- 3 teaspoons garlic, minced
- 1 tablespoon all-purpose flour, or cornstarch/tapioca
- 3 cups fresh spinach, rinsed, drained, and chopped
- 1 can (14-ounce) artichoke quarters, drained and chopped
- 1 ¼ cups milk
- ¾ cup chicken broth
- 4 ounces cream cheese, softened well
- Red pepper chili flakes, optional
- Parsley or fresh basil, for serving
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and dried basil.
- Heat olive oil in a large skillet over medium-high. Sear the chicken for 5–6 minutes on each side, until golden and cooked through (165°F). Transfer to a plate and cover to keep warm.
- In the same skillet, melt butter over medium. Add garlic and flour, stirring for 30 seconds.
- Pour in milk and chicken broth, scraping up any browned bits from the pan. Stir in softened cream cheese until melted and smooth. Let simmer gently until slightly thickened.
- Stir in chopped spinach, artichokes, and remaining salt and basil. Cook until spinach is wilted and everything is heated through.
- Nestle the chicken breasts back into the sauce. Let it simmer gently for 2–3 minutes so the flavors meld.
- Sprinkle with chili flakes and fresh herbs if desired.
Notes
You can also use 2 large chicken breasts and cut then in half lengthwise.
Nutrition
Calories: 546kcalCarbohydrates: 15gProtein: 56gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 198mgSodium: 1826mgPotassium: 1358mgFiber: 4gSugar: 6gVitamin A: 2868IUVitamin C: 17mgCalcium: 190mgIron: 2mg
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