One-Pan Creamy Spinach Artichoke Chicken
One-pan creamy spinach artichoke chicken turns the classic dip into a fast dinner.
Juicy seared chicken breasts finish in a garlicky cream cheese sauce with tender artichokes and wilted spinach, all made in a single skillet.
What Makes This Chicken So Good
The sauce tastes exactly like warm spinach artichoke dip, but it’s not heavy. Cream cheese melts into the broth to form a silky, tangy base that clings to the chicken without drowning it.
It’s a built-for-weeknights recipe: one pan, about 30 minutes, and familiar enough that everyone at the table knows what they’re getting. Leftovers reheat like a dream, too.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each): look for pieces of similar thickness so they cook evenly
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- 1 (14 oz) can quartered artichoke hearts, drained: use water-packed, not marinated, for clean flavor
- 4 oz cream cheese, cubed: full-fat melts smoothest
- ½ cup low-sodium chicken broth
- 5 oz frozen chopped spinach, thawed and squeezed very dry: removing the liquid keeps the sauce from thinning
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella: low-moisture melts best
- Fresh parsley, for garnish
Variations / Substitutions
- Swap the chicken: use boneless skinless thighs and add a minute or two to the sear time.
- Dairy-free: replace cream cheese with a dairy-free cream cheese alternative, use plant-based shredded mozzarella, and swap Parmesan for nutritional yeast.
- Add heat: stir a pinch of red pepper flakes into the sauce with the garlic.
- Tangy twist: fold in ¼ cup oil-packed sun-dried tomatoes, drained, along with the artichokes.
- Greener spinach: use 5 oz fresh spinach instead of frozen; add it in batches and let it wilt before stirring in the Parmesan.
For a similar creamy chicken dish, try Creamy Tuscan Chicken.
How To Make Creamy Spinach Artichoke Chicken
Step 1: Sear the Chicken
Heat the 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Season the chicken breasts with the 1 tsp salt and ½ tsp pepper. Cook for 3 to 4 minutes per side, until deeply golden and the internal temperature hits 165°F. Transfer the chicken to a plate.
You want a deep brown crust on both sides, not just a quick color. Those browned bits on the bottom of the pan will flavor the sauce later.
Step 2: Sauté the Garlic and Artichokes
Drop the heat to medium. Add the 3 cloves minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn. Stir in the drained artichoke hearts and let them sizzle for about 1 minute.
The garlic should smell sweet and nutty, and the artichokes will pick up a little golden color where they touch the hot pan.
Step 3: Simmer the Creamy Sauce
Pour in the ½ cup chicken broth and use a wooden spoon to scrape up any stuck-on fond from the bottom of the skillet. Drop in the 4 oz cream cheese cubes and stir continuously for 2 to 3 minutes, until the cheese melts and the sauce looks smooth.
At first the sauce will look thin and maybe a little lumpy. Keep stirring and let it bubble gently; it will thicken and become glossy.
Step 4: Return the Chicken and Wilt the Spinach
Stir the 5 oz thawed spinach and ¼ cup grated Parmesan into the sauce. Place the seared chicken breasts back into the skillet, tucking them down into the sauce. Spoon a little sauce over each piece. Cook for 5 to 7 minutes, until the chicken is fully cooked through and the spinach is hot.
Poke the thickest part of a breast with a knife; the juices should run clear. The sauce will turn a bright, herby green from the spinach.
Step 5: Top with Cheese and Serve
Scatter the ½ cup shredded mozzarella over the chicken and sauce. Cover the skillet with a lid or a piece of foil and let it cook for 2 to 3 minutes, just until the cheese melts and looks bubbly. Take it off the heat, sprinkle with fresh parsley, and bring the pan straight to the table.
The cheese will stretch in strings when you pull a piece of chicken out, and the sauce will pool around it. Spoon extra sauce over each plate, because that’s the best part.
A Few Tips Before You Cook
- Squeeze the spinach really dry.: Thawed frozen spinach holds a lot of water, and if you skip this step the sauce will turn thin and watery.
- Use full-fat cream cheese.: Reduced-fat versions don’t melt as smoothly and can separate in the sauce.
- Don’t overcook the chicken during the initial sear.: It only needs about 3 to 4 minutes per side; it will finish in the sauce.
- Let the cheese melt with the lid on.: The steam helps the mozzarella get gooey without overcooking the chicken.
Sear times by chicken thickness:
| Thickness | Sear Time per Side |
|---|---|
| ½ inch | 2 to 3 minutes |
| ¾ inch | 3 to 4 minutes |
| 1 inch | 4 to 5 minutes |
Storing and Reheating Leftovers
- Refrigerate: store in an airtight container for up to 3 days.
- Reheating: warm gently in a skillet over low heat, adding a splash of broth if the sauce tightens up too much. A quick zap in the microwave works too.
What to Serve with Creamy Spinach Artichoke Chicken
Crusty bread is a must for sopping up the sauce, or serve it over rice or short pasta like penne to catch every bit. A simple green salad with lemon vinaigrette cuts the richness and adds freshness.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, use 5 ounces fresh. Add it in handfuls and let it wilt before stirring in the Parmesan; it releases some water so you may need a minute or two of extra simmering.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest part of the breast should read 165°F.
Can I make this dairy-free?
Yes. Swap the cream cheese for a dairy-free cream cheese alternative, use plant-based shredded mozzarella, and replace the Parmesan with nutritional yeast. The sauce will be less tangy but still creamy.
Can I use chicken thighs?
Absolutely. Boneless skinless thighs work well; sear them about 4 to 5 minutes per side. Bone-in, skin-on thighs will need a longer sear and a few extra minutes in the sauce—keep them skin-side up so it stays crisp.
Creamy Spinach Artichoke Chicken Recipe
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 3 to 4 minutes per side until golden and 165°F. Transfer to a plate.
- Reduce heat to medium. Add garlic, cook 30 seconds, then add artichokes and cook 1 minute.
- Pour in broth, scrape up fond. Add cream cheese, stir 2 to 3 minutes until melted and smooth.
- Stir in spinach and Parmesan. Return chicken to skillet, spoon sauce over, cook 5 to 7 minutes until chicken is done.
- Sprinkle mozzarella over chicken, cover, cook 2 to 3 minutes until melted. Garnish with parsley and serve.
