Name: Creamy Spinach Artichoke Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; 1 Tbsp olive oil; 2 cloves garlic, minced; 1/2 cup chicken broth; 4 oz cream cheese; 1/4 cup grated Parmesan; 1/2 cup shredded mozzarella; 1/2 cup sour cream; 1/4 tsp crushed red pepper (optional); 1/2 tsp onion powder; 1/2 tsp Italian seasoning; 1 cup frozen chopped spinach, thawed and squeezed dry; 1 cup canned quartered artichoke hearts, drained and chopped

Why You’ll Love Creamy Spinach Artichoke Chicken Recipe

This recipe transforms the classic spinach‑artichoke dip into a full‑fledged main course — creamy, cheesy sauce; bright spinach; tangy artichokes; and juicy chicken. It comes together fast (in about 30 minutes), requires only one skillet for cooking, and yields a satisfying, flavorful meal. It’s also versatile: serve it over pasta, rice, or vegetables, or pair it with crusty bread to soak up the sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and pepper
Cooking oil
Fresh spinach
Jarred quartered artichoke hearts (drained)
Garlic
Butter
Chicken broth
Sour cream
Cream cheese
Milk
Grated Parmesan cheese
Crushed red pepper (optional)
Additional salt and pepper to taste

Directions

Place the chicken breasts on a cutting board, cover with plastic, and gently pound to an even thickness (about ¾ inch). Slice each breast in half to create two pieces, or use thin-sliced filets. Season with salt and pepper.
Heat cooking oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for 5–7 minutes per side, until golden brown and fully cooked.
While the chicken cooks, roughly chop the spinach and the drained artichoke hearts. Mince the garlic.
Transfer the cooked chicken to a plate and cover to keep warm. In the same skillet, melt butter and sauté the garlic for about one minute.
Pour in the chicken broth and stir, scraping up any browned bits from the pan.
Add cream cheese (cut into chunks) and sour cream. Whisk until the cream cheese melts and the sauce is smooth. Stir in milk until fully combined.
Add Parmesan cheese, red pepper flakes (if using), and black pepper. Continue whisking until the sauce thickens slightly.
Stir in the spinach, one handful at a time, allowing it to wilt. Then stir in the chopped artichoke hearts.
Return the chicken to the skillet and spoon the sauce over the top. Let everything heat through for a few minutes.
Serve hot, spooning extra sauce over each chicken piece.

Servings and timing

Yields 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use chicken thighs instead of breasts for a juicier cut.
Substitute fresh spinach with frozen (thawed and well-drained).
Stir in sautéed mushrooms or sun-dried tomatoes for added texture and flavor.
Splash in a little white wine with the broth for depth.
Use Greek yogurt instead of sour cream for a lighter version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stove over medium-low heat or in the microwave until hot.
Freezing is not recommended due to the cream-based sauce, which may separate when thawed.

FAQs

How can I make this dish lower in calories or lighter?

Use reduced-fat cream cheese and substitute part of the sour cream with plain yogurt. Serve it with steamed vegetables or a salad instead of carbs.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. They’re more forgiving and stay juicy, though you may need to increase the cooking time slightly.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw and squeeze out excess water before adding it to the sauce to prevent it from becoming watery.

Can I prepare parts of this recipe ahead of time?

You can prep the spinach, artichokes, and garlic in advance. You can also flatten and season the chicken a day ahead and refrigerate until ready to cook.

What should I serve with this dish?

This chicken pairs beautifully with pasta, mashed potatoes, rice, roasted vegetables, or crusty bread.

Can I make this recipe dairy‑free?

This recipe relies heavily on dairy, but you could try using dairy-free alternatives like almond milk, plant-based cream cheese, and vegan Parmesan. Be aware that the texture and flavor may change.

Can I use canned chicken broth or homemade?

Both work well. If using canned, opt for low-sodium and adjust seasoning to taste. Homemade broth will add deeper flavor.

Is this recipe suitable for meal prep?

Yes. It reheats well and stores easily, making it a great option for lunch or dinner meal prep for the week.

Can I add extra herbs or spices?

Yes, try thyme, parsley, or basil. A small pinch of nutmeg can also complement the creamy sauce nicely.

How long does the sauce stay good if stored?

The sauce will stay good in the fridge for up to 3–4 days. Reheat gently before serving to maintain the creamy texture.

Conclusion

Creamy Spinach Artichoke Chicken is a hearty and comforting dish that feels indulgent but is incredibly simple to make. With its rich sauce, tender chicken, and classic dip-inspired flavor, it’s a great choice for both weeknight dinners and special meals. Versatile, quick, and full of flavor — it’s sure to become a go-to recipe in your kitchen.

Creamy Spinach Artichoke Chicken