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.
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.
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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