My mom used to order spinach artichoke dip every time we went out to dinner. She’d always say, “Why can’t we make something like this at home but as a real meal?” Well, years later, I figured it out. This skillet spinach artichoke chicken takes everything we love about that beloved appetizer and turns it into a proper dinner that’s somehow easier than ordering takeout.
You get juicy, perfectly seasoned chicken breasts swimming in the most incredible creamy sauce loaded with spinach and tender artichokes. The whole thing comes together in one skillet in about 30 minutes. It tastes fancy enough for company but simple enough for a Tuesday night when you’re tired and hungry. Plus, there’s enough sauce that you’ll want to serve it over pasta, rice, or with crusty bread to soak up every last bit.
Why This Recipe Works
I’ve made this spinach and artichoke chicken at least two dozen times, and it never gets old. The key is searing the chicken first to get that golden crust, then letting it finish cooking in the sauce so it stays incredibly moist. The sauce itself is a dream – cream cheese melts into heavy cream with parmesan and mozzarella, creating this velvety texture that clings to everything.
What really makes it special is using both fresh spinach (which wilts down beautifully) and marinated artichoke hearts. Those artichokes bring a subtle tang that cuts through the richness. My sister, who claims she doesn’t like artichokes, ate two servings and asked for the recipe. That’s when I knew this one was a keeper.
It’s also incredibly flexible. Need to feed a crowd? Double the recipe and use a larger skillet. Want it a bit lighter? You can swap half the cream for chicken broth (though I’ll be honest, the full-cream version is worth it). The leftovers reheat beautifully too, which rarely happens with cream-based dishes.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even thickness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
For the Spinach Artichoke Sauce:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened and cubed
- 1/2 cup chicken broth
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 3 cups fresh spinach, roughly chopped
- 1/4 tsp red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
Substitutions: You can use frozen spinach (thaw and squeeze dry first, about 1 cup), canned artichokes in water instead of marinated ones (just drain well), or chicken thighs instead of breasts. Greek yogurt mixed with a bit of milk can replace cream cheese if needed.
How to Make Skillet Spinach Artichoke Chicken
Step 1: Prepare the Chicken
Pat the chicken breasts completely dry with paper towels. Place them between two sheets of plastic wrap and use a meat mallet to pound them to an even 3/4-inch thickness. This ensures even cooking. Season both sides generously with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes while you prep other ingredients.
Step 2: Sear the Chicken
Heat olive oil in a large skillet (cast iron works great) over medium-high heat until shimmering. Add the chicken breasts without crowding. Sear for 5-6 minutes on the first side without moving them. Flip and cook another 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F). Transfer chicken to a plate and tent with foil.
Step 3: Build the Sauce Base
Reduce heat to medium. Add butter to the same skillet, letting it melt and scrape up any browned bits from the bottom. Add minced garlic and cook for 30-45 seconds until fragrant but not browned. Pour in heavy cream and chicken broth, stirring to combine.
Step 4: Add the Cheese
Drop in the cream cheese cubes, stirring constantly as they melt into the liquid. This takes about 2-3 minutes. Once smooth, add the parmesan cheese and stir until melted. The sauce will thicken noticeably. Add mozzarella and stir until just melted and incorporated.
Step 5: Add Spinach and Artichokes
Stir in the chopped artichoke hearts first, letting them warm through for about 1 minute. Add the fresh spinach in batches, stirring as it wilts down. This happens quickly, about 2 minutes total. Add red pepper flakes if using. Taste and adjust seasoning with salt and pepper.
Step 6: Return Chicken and Finish
Nestle the seared chicken breasts back into the skillet, spooning sauce over the tops. Let everything simmer together on medium-low heat for 3-4 minutes. This allows the flavors to meld and ensures the chicken is heated through. The sauce should coat the back of a spoon nicely.
Step 7: Serve
Remove from heat. Let the skillet rest for 2-3 minutes before serving. The sauce will thicken slightly as it cools. Garnish with extra parmesan, fresh cracked pepper, or chopped fresh basil if desired.
What to Serve With This Dish
This chicken is saucy and rich, so you’ll want something to soak it all up. I usually serve it over angel hair pasta or fettuccine. White rice or mashed potatoes work wonderfully too. For a lower-carb option, try it with cauliflower rice or zucchini noodles.
A simple side salad with a bright vinaigrette helps balance the richness. Sometimes I’ll make a quick arugula salad with lemon juice and olive oil. Roasted asparagus or green beans are also perfect. And crusty bread? Absolutely necessary for wiping up every bit of that sauce. My husband judges the meal by how clean the skillet is when we’re done.
Tips for the Best Results
Get the chicken thickness right. Unevenly thick chicken breasts are the enemy of a good skillet dinner. Take the extra two minutes to pound them even. It makes such a difference in cooking time and juiciness.
Don’t skip the sear. That golden crust adds incredible flavor. Make sure your pan is hot enough and resist the urge to move the chicken around. Let it sit undisturbed to develop that color.
Room temperature cream cheese is crucial. Cold cream cheese creates lumps that take forever to smooth out. Cut it into cubes and let it sit out while you prep everything else. If you forget, microwave it for 10-15 seconds.
Use freshly grated cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. I know it’s an extra step, but freshly grated parmesan and mozzarella melt so much smoother. You can buy a block and grate it yourself in minutes.
Watch your heat. Once you add the dairy, keep the heat at medium or medium-low. Too high and the sauce can break or become grainy. You want a gentle simmer, not a rolling boil.
Don’t overcook the spinach. Fresh spinach wilts in under two minutes. Add it at the end and just stir until it’s barely wilted. Overcooked spinach gets slimy and loses its bright color.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce might thicken in the fridge, which is totally normal. When reheating, add a splash of chicken broth or cream to loosen it up.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions at 50% power in 1-minute intervals, stirring between each. I don’t recommend freezing this one – cream sauces with cheese can separate when frozen and thawed.
If you’re meal prepping, you might want to store the chicken and sauce separately from any pasta or rice. That way your sides don’t get soggy.
Variations to Try
Spinach artichoke chicken casserole: Cut the cooked chicken into cubes and toss with pasta, then pour the sauce over everything in a baking dish. Top with extra mozzarella and bake at 375°F for 20 minutes until bubbly. This is great for feeding a crowd or bringing to a potluck.
Spinach artichoke stuffed chicken: Butterfly thick chicken breasts, fill them with a thick version of this sauce (reduce the cream by half), secure with toothpicks, and bake at 400°F for 25-30 minutes. It’s a bit more impressive for dinner parties.
Lighter version: Replace half the heavy cream with unsweetened almond milk or low-sodium chicken broth. Use light cream cheese and reduce the mozzarella to 1/2 cup. It won’t be quite as rich, but it’s still delicious and cuts some calories.
Add sun-dried tomatoes: Throw in 1/3 cup of chopped sun-dried tomatoes (oil-packed, drained) when you add the artichokes. They add a sweet-tart punch that’s amazing.
Make it spicier: Double the red pepper flakes or add a diced jalapeño when you sauté the garlic. Some people like to finish it with a drizzle of hot sauce too.
Use different proteins: This sauce works beautifully with pork chops, turkey cutlets, or even salmon fillets. Adjust cooking times accordingly.
Common Questions
Can I use chicken thighs instead? Absolutely. Boneless, skinless thighs work great and stay even juicier than breasts. Cooking time might be 1-2 minutes longer.
What if my sauce is too thick? Just thin it out with a bit more chicken broth or cream, adding a tablespoon at a time until it reaches your desired consistency.
Can I make this ahead? You can sear the chicken earlier in the day and keep it refrigerated, then make the sauce and finish the dish when you’re ready to eat. I wouldn’t make the entire dish more than a few hours ahead since the sauce can break down.
Is there a way to make this in the oven? Sure. After searing the chicken, transfer everything to an oven-safe dish, make the sauce in the skillet, pour it over the chicken, and bake at 375°F for 15-20 minutes. It’s just easier in the skillet though.
What wine pairs well with this? A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness nicely. A light red like Pinot Noir works too if you prefer red.
Why You’ll Make This Again and Again
There’s something about this chicken spinach artichoke casserole (well, skillet version) that just hits differently. It tastes like you ordered it at a nice restaurant, but you’re in your pajamas eating it on the couch. The combination of creamy, cheesy, garlicky sauce with tender chicken is just comforting in a way that makes you forget about whatever stress the day brought.
I’ve served this to friends who don’t usually like spinach (they ate it), to my picky nephew who “only eats chicken nuggets” (he ate it), and to my food-snob uncle who critiques everything (he asked for seconds). It’s one of those rare recipes that’s both easy enough for a weeknight dinner and impressive enough when you need to feed people you’re trying to impress.
The best part? You’ll have it memorized after making it twice. No need to pull up the recipe every time. And when someone asks what you’re making for dinner and you say “spinach artichoke chicken,” they’ll think you’re way fancier than you actually are.
Recipe Summary:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy to Intermediate
- Equipment Needed: Large skillet (cast iron preferred), meat mallet, cutting board, measuring cups and spoons, wooden spoon
Give this recipe a try, and don’t be surprised when it becomes your new go-to quick and easy meal. There’s a reason spinach artichoke dip is everyone’s favorite appetizer – and this is even better because it’s an actual dinner.
