Have you ever wished that you could have spinach artichoke dip for dinner? Well, you can with this easy one-pan recipe for Creamy Spinach Artichoke Chicken! This delicious meal is simple enough for a weeknight dinner but impressive enough for date night or dinner guests as well.
This chicken dinner is prepared using my most favorite method – on the stove, in a single large skillet. Once you have this recipe perfected, you can use the same basic steps to create all sorts of amazing chicken dinners, all in one pan.
My most popular easy chicken recipe is Marry Me Chicken, a rich and savory creamy chicken dinner flavored with garlic and sundried tomatoes.
You can also try several other recipes that are cooked in this same way, but with different flavors, like Creamy Lemon Chicken, Chicken Marsala, Chicken Florentine, and Tarragon Chicken.
But today we’re going to make this one pan chicken with a rich and savory spinach artichoke sauce!
You’ll Love this Simple and Delicious Recipe
- All In One Pan – The chicken and the sauce are all cooked in one large skillet on the stove, which makes cleaning up after dinner a snap!
- Favorite Flavors – The creamy sauce for this chicken tastes so much like hot spinach artichoke dip. It perfectly coats the chicken cutlets, and the extra sauce is delicious served over buttered noodles, cauliflower rice, or mashed potatoes.
- Fast and Easy – Dinner will be ready in only 25 minutes!
Looking for more ways to enjoy creamy spinach and artichokes? Try my Cold Spinach Artichoke Dip, Hot Cheesy Spinach Artichoke Dip, or see how I make Spinach Artichoke Dip in the Instant Pot.
Spinach and Artichoke Pasta is another meal using these ingredients that is easy to make!
Ingredients In This Recipe
Here’s everything you need to make a chicken dinner that’s just as good as your favorite spinach artichoke dip:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: I’m making this with boneless, skinless chicken breasts. Slice the chicken lengthwise into thin cutlets so that it will cook more quickly. You can also make this with boneless chicken thighs. I suggest pounding them out with a meat mallet to a uniform thickness.
- Olive Oil and Butter: I like to use both to saute the chicken. The butter adds a wonderful flavor.
- Garlic: Use at least four cloves of fresh garlic in this recipe (you can always add a bit more if you’re a big fan).
- To Deglaze the Pan: Choose whatever is available to you. You can use water, chicken stock, or dry white wine.
- Heavy Cream: The ingredient that makes every creamy dish the best! Heavy cream will thicken as it’s heated to make the sauce rich and delightful.
- Cream Cheese: Just like spinach artichoke dip, cream cheese helps to give us the perfect creamy texture.
- Parmesan Cheese: Be sure to buy your parmesan in a wedge and grate it yourself. This will give you much better flavor than pre-grated cheese.
- Red Pepper Flakes: A bit of spice helps to brighten up the sauce.
- Artichokes: Look for quartered artichoke hearts in water. drain them and roughly chop. You can also use frozen artichokes. Thaw them before chopping and adding them to the pan.
- Spinach: Baby spinach leaves will wilt down quickly and easily into the sauce. Chop the fresh spinach up a bit so that you have bits of spinach in every bite.
How To Make Spinach Artichoke Chicken
Tip!
Deglazing the pan is key to getting every little bit of flavor out of the chicken. Be sure scrape up the brown bits from the bottom of the pan. Yum!
Recipe Tips
- Make it extra cheesy: If you’re cooking this in an oven-proof pan, you can add some shredded mozzarella cheese to the chicken and place the whole thing under the broiler for a few minutes until it’s melty and bubbly. If you like this idea, you will also love my Spinach Stuffed Chicken recipe!
- Taste and adjust: You can enhance the flavor of the sauce by adding more salt, pepper, or a squeeze of fresh lemon juice for brightness.
Storing Tips
Keep leftovers in an airtight container in the fridge for up to 4 days. You can reheat the chicken gently on the stove, or in the microwave.
What To Serve With Spinach and Artichoke Chicken
This creamy chicken dish is saucy, so it’s best served with pasta (egg noodles are nice), rice, or with some fresh breadsticks.
If you’d like to keep this meal low carb, try it with cauliflower rice or your favorite steamed vegetables such as green beans or asparagus.
Recipe FAQs
What temperature should chicken breast be cooked to?
Chicken of any type should be cooked until the internal temperature reaches 165°F or 74°C. You can check the temperature using an instant read thermometer.
Can I make this with frozen spinach?
I much prefer the flavor that comes from using fresh spinach in this recipe. If you must use frozen spinach, be sure to let it thaw and squeeze out as much of the liquid as possible first.
Can this chicken be frozen?
I haven’t tried it, but I don’t think that this creamy chicken recipe will freeze well. Creamy sauces like this one can often separate after freezing and thawing.
Enjoy your favorite appetizer for dinner with this easy recipe for Creamy Spinach Artichoke Chicken! Be sure to save the recipe – Pin it for more people to enjoy, too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Spinach Artichoke Chicken
Ingredients
- 2 tablespoons (30 ml) olive oil not extra virgin
- 2 tablespoons (26 g) butter divided
- 3 large (567 g) boneless and skinless chicken breasts sliced lengthwise into 6 thin cutlets (about 1.25 lbs)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cloves garlic pressed or minced
- ¼ cup (60 ml) water chicken stock, or dry white wine
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 g) grated parmesan
- 4 ounces (113 g) cream cheese
- ⅛ teaspoon crushed red pepper flakes
- 1 cup quartered artichoke hearts in water drained and roughly chopped
- 2 cups baby spinach leaves roughly chopped
Instructions
- In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat it with the butter. Add chicken to the pan, working in batches if needed to avoid crowding it.
- Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F (74°C). Transfer chicken to a plate, cover to keep warm, and set aside.
- Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant.
- Add the chicken stock (or water or wine) and deglaze the pan, scraping any bits stuck to the bottom with a wooden spoon. Allow the liquids to simmer and reduce for 2-3 minutes.
- Adjust the heat to medium-low, and add the heavy cream, parmesan cheese, and cream cheese to the skillet, seasoning with crushed pepper flakes. Allow the sauce to simmer for a couple of minutes and thicken. If it becomes too thick, stir in a tablespoon of water.
- Add the spinach and artichoke hearts, stir in, and let the spinach wilt in the sauce.
- Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.
Notes:
- Ingredient substitutions: This dish can be made with frozen spinach and/or artichoke hearts. Be sure to thaw and drain well, squeezing out all of the excess liquid.
- Make it extra cheesy: If you’re cooking this in an oven-proof pan, you can add some shredded mozzarella cheese to the chicken and place the whole thing under the broiler for a few minutes until it’s melty and bubbly.
- Taste and adjust: You can enhance the flavor of the sauce by adding more salt, pepper, or a squeeze of fresh lemon juice for brightness.
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lisa Kaye says
This was so good! I didn’t have spinach so I added some Roma tomatoes to it. And my husband who doesn’t like artichokes said this dish changed his mind!!
Little Sunny Kitchen says
I love the idea of adding some tomatoes to the dish! Thank you!
Dan Alpern says
Thank you for this recipe super tasty .
I used chicken thigh, skinless and boneless.
Added some crushed chili.
For serving I cooked some pasta ( as you recommended).
Loved it a lot .
Thank you ,
Dan
Little Sunny Kitchen says
Hi Dan! I’m happy to hear that you loved the recipe. Thank you so much for sharing how you made it.