Spinach Artichoke Chicken

This creamy spinach artichoke chicken skillet turns my favorite dip into a rich, cheesy, weeknight dinner my whole family loves. I nestle golden chicken breasts in a luscious sauce made with fresh spinach, meaty artichoke hearts, garlic, and Parmesan cheese. With just one skillet and under an hour from start to finish, this is the perfect easy chicken dinner for busy weeknights. Serve over rice, pasta, or alongside steamed veggies for a complete meal that feels indulgent but comes together effortlessly.

Chicken Breasts with Spinach and Artichoke Cream Sauce

I first made this quick skillet meal using leftover spinach artichoke dip from a football watch party, and I was instantly hooked! I wanted a version I could make anytime, so I developed this creamy, cheesy spinach artichoke chicken skillet. It’s rich, satisfying, and surprisingly easy to pull together. The sauce is made with canned artichoke hearts for bite, fresh spinach that wilts perfectly, and a quick blend of sour cream, chicken broth, and heavy cream to create that indulgent, dip-like texture.

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5 from 1 vote

Spinach Artichoke Chicken Recipe

This recipe takes your favorite restaurant appetizer and turns it into a creamy, cheesy, delicious spinach artichoke chicken skillet dinner.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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Equipment

• Cast Iron Skillet

Serves 4 people

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Ingredients

• ▢ 1½ pounds boneless, skinless chicken breasts (2 breasts*)
• ▢ salt and pepper (to taste)
• ▢ ¼ cup all-purpose flour
• ▢ 3 tablespoons unsalted butter (⅜ stick, divided)
• ▢ 1 tablespoon olive oil
• ▢ ½ cup diced onion
• ▢ 4 cloves garlic (minced**)
• ▢ 14 ounces artichoke hearts in water (1 can, drained and chopped)
• ▢ 2½ cups fresh spinach
• ▢ ½ cup low-sodium chicken broth
• ▢ ½ cup sour cream (room temperature)
• ▢ ⅓ cup heavy cream (room temperature***)
• ▢ ¼ cup grated Parmesan cheese (plus more for serving****)

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Instructions

• Pat the chicken breasts dry, then cut them in half horizontally, creating four thinner filets. Season with salt and pepper and dredge in flour to coat, shaking off any excess.
  1½ pounds boneless, skinless chicken breasts, salt and pepper, ¼ cup all-purpose flour
  
• Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 10-12 minutes, flipping once or twice, until cooked through and golden brown. Remove to a plate and set aside.
  3 tablespoons unsalted butter, 1 tablespoon olive oil
  
• Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant. Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.
  ½ cup diced onion, 4 cloves garlic, 14 ounces artichoke hearts in water, 2½ cups fresh spinach
  
• Add the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in the sour cream until it’s well incorporated, then add the heavy cream and allow it to warm through.
  ½ cup low-sodium chicken broth, ½ cup sour cream, ⅓ cup heavy cream
  
• Stir in the Parmesan, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired.
  ¼ cup grated Parmesan cheese
  

Notes

*I used boneless, skinless chicken breasts, but you could use thighs if you prefer.

**Pre-minced garlic or garlic paste works in a pinch and saves time.

***If you don’t have heavy cream, you can use more sour cream or half-and-half instead. I do not recommend using regular milk, as it will change the consistency of the sauce.

****The classic cheese here is Parmesan, but you could also use Asiago, Pecorino, or Romano cheese!

Tips:

• Use thin-sliced chicken if available; it skips the cutting step and cooks evenly.
• Pat the chicken dry before seasoning to get a golden, crispy sear.
• Chicken is done at 165°F on an instant-read thermometer.
• Frozen spinach shortcut: Thaw overnight, squeeze dry, then add as directed.
• Stir in heavy cream slowly and off the heat to prevent curdling.
• Thin the sauce with extra chicken broth if too thick, or thicken with a small flour-water slurry if too thin.
• Serve over ver rice, pasta, mashed potatoes, or even wrapped in a low-carb tortilla for variety.

Make-Ahead: Cook chicken and sauce up to 1 day ahead; store in an airtight container in the fridge, and reheat gently on the stovetop or microwave. 

Storage: Store spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the cream-based sauce may separate.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Spinach Artichoke Chicken Recipe

Amount Per Serving (1 breast)

Calories 524 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 15g94%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 176mg59%

Sodium 732mg32%

Potassium 878mg25%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 42g84%

Vitamin A 2597IU52%

Vitamin C 10mg12%

Calcium 139mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner

Cuisine: American, Italian

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How to Make Spinach Artichoke Chicken Step by Step

Prep the Chicken: Bring the sour cream and heavy cream to room temperature while you prep and cook the chicken. Pat dry and cut 1½ pounds of boneless, skinless chicken breasts in half horizontally, creating 4 thinner filets. Season with salt and pepper and dredge in ¼ cup of all-purpose flour to coat, shaking off any excess.

Brown the Chicken: Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet set over medium-high heat. Brown the seasoned chicken for 10-12 minutes, flipping once or twice, until cooked through to 165°F and golden brown on the outside. Remove to a plate and set aside.

Sauté the Veggies: Add the remaining 2 tablespoons of unsalted butter to the skillet. Stir in ½ cup of diced onion and 4 minced cloves of garlic and cook for 1-2 minutes, until fragrant. Add 14 ounces of drained and chopped artichoke hearts and 2½ cups of fresh baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.

Add the Dairy: Add ½ cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Stir in ½ cup of room-temperature sour cream until it’s well incorporated, then add ⅓ cup of room-temperature heavy cream and allow it to warm through.

Simmer and Serve: Stir in ¼ cup of freshly grated Parmesan cheese, and salt and pepper to taste. Return the chicken to the skillet and let everything simmer until it has warmed through. Serve garnished with more cheese if desired. I like to add a squeeze of fresh lemon juice to mine!