My creamy spinach artichoke chicken recipe turns my favorite dip into a rich and cheesy weeknight dinner my whole family loves! I nestle golden chicken breasts in a luscious cream 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!
Chicken Breasts with Spinach and Artichoke Cream Sauce
There are few foods in this world that feel as deliciously-indulgent as a creamy spinach artichoke dip, and this skillet chicken recipe means I can eat it for dinner! The first time I made a dish like this, I actually just used leftover dip. This time, I pan-seared chicken breasts, then cooked them in a cheesy sauce made with fresh spinach and artichokes. I use a mix of sour cream and heavy cream to achieve a thicker consistency that really perfects it. Making this from scratch in one pan is super quick and easy, and it never fails to satisfy my cravings!
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One Simple Tip!
I recommend removing the skillet from heat when adding the heavy cream and sour cream to the spinach artichoke sauce. Using room temperature dairy helps prevent curdling, and this quick trick also helps ensure a smooth and creamy consistency.
Creamy Spinach Artichoke Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ pounds boneless, skinless chicken breasts (2 breasts*)
- kosher salt (to taste)
- ground black pepper (to taste)
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter (⅜ stick, divided)
- 1 tablespoon olive oil
- ½ cup onion (diced)
- 4 cloves garlic (minced**)
- 14 ounces artichoke hearts (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*****)
Instructions
- Pat the chicken breasts dry, then cut them in half horizontally, creating four thinner cutlets. Season with salt and pepper. Then dredge in flour to coat, shaking off any excess.1½ pounds boneless, skinless chicken breasts, ground black pepper, ¼ cup all-purpose flour, kosher salt
- Heat 1 tablespoon of butter and the olive oil in a large skillet set over medium-high heat. Brown chicken for 5-6 minutes per side, until cooked through and golden brown. Transfer to a plate and set aside.1 tablespoon olive oil, 1 tablespoons unsalted butter
- Add the remaining butter to the skillet. Stir in onion and garlic and cook for 1-2 minutes, until fragrant.2 tablespoons unsalted butter, ½ cup onion, 4 cloves garlic
- Add the artichokes and baby spinach and continue cooking for 3-4 minutes, until the spinach is wilted and the artichokes begin to brown.14 ounces artichoke hearts, 2½ cups fresh spinach
- Add the chicken broth. Scrape up any browned bits from the bottom of the pan to deglaze, and simmer until it has reduced by half.½ cup low-sodium chicken broth
- Remove skillet from heat, then stir in the sour cream and heavy cream until well incorporated.½ cup sour cream, ⅓ cup heavy cream
- Stir in the Parmesan, and salt and pepper to taste.¼ cup grated Parmesan cheese
- Return the chicken to the skillet, and place the skillet back over heat. Let everything simmer until it has warmed through.
- Serve garnished with more cheese if desired.
Notes
- Pat the chicken dry before dredging. This helps the flour adhere, and ensures you get a golden, crispy sear.
- Chicken is done at 165°F on an instant-read thermometer.
- Stir in 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 rice, pasta, mashed potatoes, or even wrapped in a low-carb tortilla for variety.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Skillet Spinach Artichoke Chicken Step by Step
Prep: Gather the list of ingredients for this creamy spinach and artichoke chicken recipe. Bring the sour cream and heavy cream to room temperature. Dice the onion and mince the garlic. Then drain and chop the artichoke hearts.
Prep the Chicken: Place ¼ cup of all-purpose flour in a shallow dish. Pat dry 1½ pounds of boneless, skinless chicken breasts. Then cut in half horizontally, creating 4 thinner cutlets. Season with salt and pepper. Dredge in flour, fully coating all sides, then shake 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 5-6 minutes per side; 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.
Make the Sauce: Add ½ cup of chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until it has reduced by half. Remove skillet from heat, then stir in ½ cup of room-temperature sour cream until it’s well incorporated. Then stir in ⅓ cup of room-temperature heavy cream.
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!
How to Store and Reheat
Store leftover spinach artichoke chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a cast iron skillet set over medium-low heat until warmed through. I do not recommend freezing this chicken, as the sauce tends to separate once thawed.
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