Creamy Spinach Artichoke Chicken

I threw this together on a Tuesday night when the fridge was half-empty and my patience was running thin. What I thought would be a boring chicken dinner turned into something my family now requests by name. The sauce clings to every bite, rich and tangy, and the artichokes add this unexpected brightness that makes the whole dish feel special without any real effort.

The first time I made this, my sister dropped by unannounced and ended up staying for dinner. She stood at the stove, dipping bread into the sauce while I plated everything, and told me I should make this every week. I dont, but every time I do, I think of her hovering over that skillet like it was the best thing shed tasted all month.

Ingredients

• Boneless, skinless chicken breasts: I pound them to an even thickness so they cook through without drying out, learned that trick after one too many rubbery dinners.
• Kosher salt and black pepper: Simple seasoning that lets the creamy sauce do all the talking.
• Olive oil: Just enough to get a golden sear on the chicken without turning the pan into a grease slick.
• Fresh baby spinach: Wilts down to almost nothing, so dont be shy with the handful you toss in.
• Artichoke hearts: I use canned and quarter them myself, they soak up the sauce and add little pockets of tang.
• Garlic and yellow onion: The foundation of flavor, sauteed until your kitchen smells like a hug.
• Heavy cream: This is what makes the sauce luxurious and cling to everything in the best way.
• Low-sodium chicken broth: Loosens the sauce just enough so it doesnt turn into cheese glue.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
• Cream cheese: Softened is key, cold cream cheese will leave you with lumps and regret.
• Dried Italian herbs: A little oregano, basil, thyme situation that ties everything together.
• Crushed red pepper flakes: Optional, but a pinch wakes up the whole dish if you like a tiny kick.
• Fresh parsley: Totally optional, but it makes the skillet look like you tried harder than you did.

Instructions

Season the chicken:

Pat the breasts dry and sprinkle both sides with salt and pepper. Dry chicken sears better and wont steam in the pan.

Sear the chicken:

Heat the oil until it shimmers, then lay the chicken in without crowding. Let it sizzle undisturbed for 4 to 5 minutes per side until golden and just cooked through, then set aside under foil.

Sauté the aromatics:

Lower the heat and toss in the onion and garlic, stirring until soft and fragrant. This takes about 2 minutes and your kitchen will smell amazing.

Add the artichokes:

Stir them in and let them warm through for another 2 minutes, picking up all those browned bits from the chicken.

Wilt the spinach:

Toss it in and watch it shrink down in about a minute. It looks like a lot at first, but it always disappears.

Melt in the cream cheese:

Drop it in and stir until it melts into the vegetables, creating the base of your sauce.

Build the sauce:

Pour in the broth and cream, stirring until smooth and creamy. Add the Parmesan, herbs, and red pepper if using, then let it simmer gently for 2 to 3 minutes until it thickens just a bit.

Finish with the chicken:

Nestle the seared chicken back into the skillet and spoon sauce over the top. Let everything simmer together for another 2 to 3 minutes so the flavors marry and the chicken heats through.

Garnish and serve:

Sprinkle with parsley if you have it, then serve hot right from the skillet.

Save

This dish became my go-to when I wanted to feel like I had my life together without actually having my life together. Its cozy, impressive, and forgiving, the kind of meal that makes everyone at the table go quiet for a few bites before asking for seconds.

What to Serve It With

I usually spoon this over rice or mashed potatoes to soak up every drop of sauce. Cauliflower rice works great if youre keeping it low-carb, and a crusty baguette on the side is never a bad idea for mopping up the plate.

Make-Ahead and Storage Tips

Leftovers keep in the fridge for up to 3 days and reheat beautifully on the stove with a splash of cream or broth. I dont recommend freezing this one, cream sauces can break when thawed, and nobody wants grainy sauce after all that effort.

Variations and Swaps

You can swap the chicken for pork chops or even shrimp if you want to mix it up. Kale works in place of spinach, just give it an extra minute to soften, and a squeeze of lemon juice at the end brightens everything up if you like a little zing.

• Use rotisserie chicken and skip the searing step for an even faster dinner.
• Stir in sun-dried tomatoes for a sweet, tangy twist.
• Add a handful of mozzarella on top and broil for a minute if you want it cheesy and bubbly.

Save

This skillet has saved more weeknights than I can count, and it never gets old. I hope it becomes one of those recipes you reach for when you need something easy, delicious, and just a little bit indulgent.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well but drain any excess liquid after thawing to prevent the sauce from becoming too watery.

→ What cheese can I substitute for Parmesan?

Grated Pecorino Romano or Asiago are excellent alternatives that provide a similar sharp, salty flavor.

→ Is this dish suitable for low-carb diets?

Absolutely, the dish is low in carbohydrates and pairs well with cauliflower rice or steamed vegetables for a low-carb meal.

→ How can I make the sauce thicker?

Simmer the sauce a few extra minutes to reduce liquid, or add a small amount of cream cheese to naturally thicken the consistency.

→ Can I prepare this using rotisserie chicken?

Yes, shredded rotisserie chicken can be added during the sauce step to save time and still enjoy rich flavors.

→ What herbs enhance the flavor best?

Dried Italian herbs including oregano, basil, and thyme complement this skillet’s creamy and savory profile nicely.