Creamy Spinach Artichoke Chicken Skillet

The first time I made this skillet, my kitchen smelled like a restaurant. I'd been experimenting with combining classic spinach artichoke dip flavors with actual dinner, and when that cream sauce started bubbling up around the seared chicken, I knew I'd stumbled onto something special. My husband walked in from work, stopped dead in his tracks, and asked what fancy takeout I'd picked up. That moment of watching someone's eyes light up over something that came together in 40 minutes stuck with me.

Last winter, my sister came over after a terrible week at work. I hadn't planned anything fancy, but I had chicken thawing and a jar of artichokes in the pantry. When I set that steaming skillet on the table, she actually teared up a little. Food has this way of saying I care about you without needing words at all. Now whenever she visits, this is what she asks for first.

Ingredients

• 4 boneless skinless chicken breasts: I've learned that pounding them to even thickness helps them cook uniformly and stay tender
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper: Don't skip seasoning both sides thoroughly, it's the foundation of flavor
• 1 tablespoon olive oil: You want enough oil to get a good golden sear without overcrowding the pan
• 3 cups fresh baby spinach: It looks like a mountain going in but wilts down beautifully into the sauce
• 1 cup marinated artichoke hearts: The oil-packed ones have so much more flavor than water-packed, trust me on this
• 1 small yellow onion: Finely diced so it melts into the sauce rather than staying chunky
• 3 cloves garlic: Fresh minced garlic makes all the difference here, don't use the jarred stuff
• 1 cup heavy cream: There's no good substitute for that rich luxurious texture
• 1/2 cup low-sodium chicken broth: This helps thin the cream slightly while adding depth
• 1/2 cup grated Parmesan cheese: Freshly grated melts better than pre-shredded and tastes cleaner
• 1 teaspoon Dijon mustard: My secret ingredient that adds just the right subtle tang
• 1/2 teaspoon crushed red pepper flakes: Optional but I love the gentle warmth it brings
• 2 tablespoons chopped fresh parsley: Adds brightness and makes everything look finished

Instructions

Season and prepare the chicken:

Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes while you prep your vegetables.

Sear the chicken to golden perfection:

Heat olive oil in a large skillet over medium-high until shimmering. Add chicken and cook undisturbed for 4 to 5 minutes per side until deeply golden. Transfer to a plate and cover loosely with foil.

Build your flavor foundation:

Reduce heat to medium and add diced onion to the same skillet. Cook for 2 to 3 minutes until softened and fragrant, then stir in garlic for just 30 seconds until you can smell it throughout the kitchen.

Add the vegetables:

Toss in spinach and sauté for about 1 minute until just wilted. Stir in quartered artichoke hearts, letting them warm through and release their oils into the pan.

Create the creamy sauce:

Pour in chicken broth and scrape up all those browned bits from the bottom. Add heavy cream, Parmesan, Dijon mustard, and red pepper flakes. Stir until the cheese melts and everything comes together in a smooth velvety sauce.

Finish it together:

Nestle the chicken breasts back into the sauce and reduce heat to low. Simmer gently for 6 to 8 minutes until chicken is cooked through and the sauce has thickened slightly. Sprinkle with fresh parsley and serve directly from the skillet.

Save

This recipe has become my go-to for those nights when I want something that feels indulgent but doesn't require hours of prep. There's something deeply satisfying about serving restaurant-quality food from a single pan. My friends always assume I spent way more time on it than I actually did.

Making It Your Own

I've discovered that adding sun-dried tomatoes along with the artichokes creates this incredible sweet-savory balance. Sometimes I'll throw in a handful of cherry tomatoes right at the end, just until they burst. The sauce clings to them beautifully.

Serving Suggestions

While this is absolutely perfect on its own, I love serving it over buttery mashed potatoes or alongside crusty bread for soaking up every drop of that sauce. For a lighter meal, a simple arugula salad with lemon vinaigrette cuts through the richness perfectly.

Storage and Reheating

This keeps remarkably well in the refrigerator for up to three days. I've found that reheating it gently in a skillet with a splash of cream brings the sauce back to life beautifully. The flavors actually develop more depth overnight.

• Freeze individual portions for up to three months if you want meal prep friendly options
• Let the dish cool completely before storing to prevent condensation from thinning the sauce
• Always reheat on the stove rather than the microwave for the best texture

Save

Some of the best meals aren't the ones that take all day, but the ones that bring people together around the table. This skillet has become one of those recipes that feels like home.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully. Adjust cooking time to 8–10 minutes per side, as thighs may take slightly longer to cook through completely.

→ What can I substitute for heavy cream?

Half-and-half works for a lighter sauce, though it won't thicken quite as much. For a dairy-free option, try full-fat coconut milk, noting it will add subtle coconut flavor.

→ Can I make this ahead of time?

The components can be prepped in advance, but it's best cooked fresh. Leftovers reheat well in the skillet over low heat, adding a splash of broth if the sauce has thickened too much.

→ What sides pair well with this skillet?

Cauliflower mash keeps it low-carb, while crusty bread soaks up the creamy sauce. Rice, roasted potatoes, or simply a crisp green salad all make excellent accompaniments.

→ How do I know when the chicken is done?

Insert an instant-read thermometer into the thickest portion. It should register 165°F. The chicken should feel firm to the touch and the juices run clear when pierced.