Creamy Spinach Artichoke Chicken

I was standing at the stove on a Tuesday night, staring at chicken breasts and wondering how to make them interesting again. My sister had just texted me a photo of some fancy spinach artichoke dip she'd ordered at a restaurant, and something clicked. What if I turned that creamy, indulgent flavor into an actual dinner?

The first time I made this for my family, my picky eater asked for seconds before I even sat down. My husband kept dragging his bread through the sauce until I had to swat his hand away. It became one of those recipes I pull out when I need something reliable, something that feels special without the stress.

Ingredients

• Boneless, skinless chicken breasts: The star of the skillet, and they stay juicy if you don't overcook them (I learned that the hard way).
• Kosher salt and black pepper: Simple seasoning that lets the creamy sauce shine without fighting for attention.
• Olive oil: Just enough to get a golden sear on the chicken and build flavor in the pan.
• Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the handful you toss in.
• Artichoke hearts: Tangy and tender, they add that restaurant-quality touch without any fuss.
• Garlic and yellow onion: The aromatic base that makes your kitchen smell like something amazing is happening.
• Heavy cream: This is what makes the sauce luscious and cling to every bite of chicken.
• Chicken broth: Thins the sauce just enough so it's silky, not gloppy.
• Parmesan cheese: Adds a salty, nutty depth that ties everything together.
• Cream cheese: The secret to that velvety texture, and it melts right into the sauce.
• Italian herbs and red pepper flakes: A little warmth and herby brightness to keep things interesting.
• Fresh parsley: Optional, but it makes the plate look like you tried, even on a Wednesday.

Instructions

Season the Chicken:

Sprinkle both sides of each chicken breast with salt and pepper. Don't skip this step, it's the foundation of flavor.

Sear Until Golden:

Heat olive oil in a large skillet over medium-high heat, then lay the chicken in gently. Let it sizzle undisturbed for 4 to 5 minutes per side until you get that beautiful golden crust, then set it aside on a plate and cover loosely with foil.

Sauté the Aromatics:

Lower the heat to medium and toss in the onion and garlic. Stir for about 2 minutes until your kitchen smells like comfort and the onion turns translucent.

Add the Artichokes:

Drop in the quartered artichoke hearts and cook for another 2 minutes, stirring gently so they pick up all those browned bits from the pan.

Wilt the Spinach:

Toss in the spinach and watch it shrink down in about a minute. It's kind of magical how much it reduces.

Melt in the Cream Cheese:

Add the softened cream cheese and let it melt into the vegetables, stirring until it starts to get smooth and creamy.

Build the Sauce:

Pour in the chicken broth and heavy cream, stirring until everything comes together in a silky pool. Add the Parmesan, Italian herbs, and red pepper flakes, then let it simmer for 2 to 3 minutes until it thickens just enough to coat the back of a spoon.

Return the Chicken:

Nestle the chicken back into the skillet and spoon that gorgeous sauce all over the top. Let it simmer for another 2 to 3 minutes so the chicken heats through and soaks up the flavor.

Garnish and Serve:

Sprinkle with fresh parsley if you have it, and serve hot. Try not to eat straight from the skillet (but I won't judge).

Save

There's something about watching someone take their first bite of this dish and pause mid-chew with that surprised look on their face. It happened with my neighbor when I brought her a plate after her surgery, and again with my coworker who swore she didn't like artichokes. This recipe has a way of changing minds and filling tables with happy, quiet people who are too busy eating to talk.

What to Serve It With

I've served this over rice, mashed potatoes, and even zucchini noodles when I was pretending to be healthy. Honestly, anything that can soak up that creamy sauce is a winner. My favorite is a big scoop of cauliflower rice because it keeps things light but still feels indulgent.

How to Store Leftovers

If you have any left (which is rare in my house), store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life. The microwave works in a pinch, but low and slow is better if you want it to taste as good as day one.

Make It Your Own

This recipe is forgiving and loves a little improvisation. Swap the spinach for kale if that's what you have, or use rotisserie chicken and skip the searing step entirely. I've even stirred in sun-dried tomatoes when I was feeling fancy, and it was delicious.

• Add a squeeze of fresh lemon juice at the end for a bright, tangy finish.
• Toss in some mushrooms with the artichokes for extra earthy flavor.
• Use chicken thighs instead of breasts if you want something even juicier and harder to overcook.

Save

This skillet has saved more weeknights than I can count, and it never feels like I'm settling for boring chicken. I hope it becomes one of those recipes you reach for when you need something easy, delicious, and just a little bit special.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well; just thaw and drain excess water before adding to maintain a creamy consistency.

→ How do I know when the chicken is fully cooked?

Cook chicken breasts until the internal temperature reaches 165°F (74°C) and the surface is golden and firm.

→ Can I substitute Parmesan cheese with another cheese?

Yes, Pecorino Romano or Asiago can be used for a similar sharp, salty flavor profile.

→ Is it possible to make this dish spicier?

Adding extra crushed red pepper flakes or a dash of cayenne pepper will increase the spiciness to your taste.

→ What are good side dishes to accompany this skillet meal?

Mashed potatoes, steamed rice, or cauliflower rice all complement the creamy chicken and veggies perfectly.