Creamy Spinach Artichoke Chicken has all the flavor of spinach artichoke dip in a quick and easy one-pan dinner. This low-carb and keto-friendly dish is packed with flavor and nutrients and is ready in just 30 minutes!
Seasoned chicken is pan seared, and then nestled in a delicious creamy sauce packed with plenty of artichokes and spinach. This meal can be on the table in less than 30 minutes! Serve it with rice, mashed potatoes, pasta, or your favorite side.
The inspiration for this incredibly tasty Spinach Artichoke Chicken recipe is everyone’s favorite, spinach artichoke dip! This dish has all of the creaminess and savory flavors that you love in the classic appetizer but is made hearty and satisfying with the addition of tender, juicy chicken breasts. It’s the perfect dinner for those busy weeknights because it’s so quick to make, yet it tastes like something you’d order in a fancy restaurant.
Why we love this recipe
- Quick & easy: This spinach artichoke chicken recipe is made with simple ingredients, that all cook together in one skillet to make an incredible meal. Since everything is made in one pan, there is very little mess and cleanup a cinch.
- Mouthwatering delicious! Perfectly cooked juicy chicken is combined with cheese, cream, and marinated artichokes to create a wonderfully tasty dinner that everyone at the table will enjoy.
- Crowd favorite: Not only is this great for busy weeknights, but it’s one of those recipes to keep in your back pocket and pull out when you’re hosting guests. Everyone loves a creamy chicken dish that’s loaded with flavor and can be paired with a variety of sides! It’s kid-friendly too!
This spinach artichoke chicken recipe is a hearty meal that requires just a handful of ingredients. It’s simple, yet so incredibly tasty. Everyone will be asking for the recipe! Here’s what you’ll need:
- Chicken: We typically use boneless skinless chicken breasts for this recipe. However, boneless skinless chicken thighs are another option, if you prefer. Slice each in half, lengthwise, so they sear quickly and evenly.
- Seasonings: A flavorful mix of old bay seasoning, garlic powder, red pepper flakes, salt, and pepper is used to season the chicken.
- Olive oil: For cooking the chicken.
- Butter: For cooking the onion and garlic and making the sauce luscious and rich.
- Onion & garlic: Provides the sauce with a delicious savoriness and depth of flavor.
- Chicken broth: Along with the cream, chicken broth is the base of the sauce. We prefer to use low-sodium broth, so we’re able to control the saltiness of the dish.
- Cream: Heavy whipping cream will make the sauce perfectly rich and creamy.
- Parmesan cheese: Be sure to use freshly grated cheese, so that it melts properly and tastes wonderful.
- Artichokes: We recommend using marinated artichokes for extra flavor.
- Spinach: A classic ingredient in the dip recipe, you’ll definitely want to add it to this chicken dish.
- Lemon juice: A drizzle of fresh lemon juice over the finished dish brightens the flavors.
How to make this recipe
Prep the chicken: Season both sides of the chicken with the spice mix; set aside.
Sear the chicken: Heat oil in a large heavy-duty pan over medium-high heat. Add the chicken and cook 2-3 minutes per side. Remove chicken from skillet and set aside.
Make the cream sauce: To the same pan, add the butter and onion; cook 3-4 minutes or until tender and lightly golden. Add the garlic and cook for about 30 seconds. Next, add the chicken broth and bring to a simmer then lower the heat and add the heavy cream and parmesan cheese. Stir and bring to a simmer then stir in the artichokes and spinach; simmer for 2-3 minutes or until spinach has wilted. Taste sauce and adjust salt as needed.
Finish & serve: Return chicken to the pan and drizzle with fresh lemon juice. Serve immediately with rice, mashed potatoes, pasta, or your favorite side.
- Browned bits: Once you’ve seared the chicken, be sure not to wipe out or clean the skillet. There will be browned bits on the bottom of the pan and they add major flavor to the sauce. However, wipe out anything that is burned on the bottom.
- Lower fat: For the most richness, we recommend using heavy cream, however, to lower the fat and calories in this recipe, you can use half and half or whole milk. It’s important to note, though, that these may take longer to thicken up and result in a sauce that is not as thick.
- Searing the chicken: You don’t want to overcook the chicken but do make sure that it is fully cooked to 165 degrees F. Insert a meat thermometer into the thickest part of the chicken to make sure it’s done.
Frequently asked questions
Can frozen spinach be used?
Yes, frozen spinach will work just fine! Be sure to thaw the spinach and squeeze out as much moisture as possible. Follow the instructions, and add the spinach to the sauce at the same point as you would if you were using fresh.
What to serve with spinach artichoke spinach?
Take advantage of the luscious creamy sauce, and serve this over pasta, rice, mashed potatoes, or with some crusty bread. For a low carb meal, pair it with steamed or roasted vegetables, or a fresh green salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Due to the creamy sauce, we do not recommend freezing this dish.
Creamy Spinach Artichoke Chicken
- 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
- 1/2 teaspoon EACH old bay seasoning, garlic powder, red pepper flakes, salt, pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, chopped or minced
- 3-4 cloves garlic, finely minced
- 1/2 cup low sodium chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan cheese
- 12- ounce jar marinated & quartered artichokes, liquid drained & discarded/reserved
- 5- ounce package fresh baby spinach
- Juice of ½ lemon, optional
- Season both sides of the chicken with the spice mix; set aside.
- Heat oil in a large heavy duty pan over medium-high heat. Add the chicken and cook 2-3 minutes per side. Remove chicken from skillet and set aside.
- To the same pan, add the butter and onion; cook 3-4 minutes or until tender and lightly golden. Add the garlic and cook for about 30 seconds. Next, add the chicken broth and bring to a simmer then lower the heat and add the heavy cream and parmesan cheese. Stir and bring to a simmer then stir in the artichokes and spinach; simmer for 2-3 minutes or until spinach has wilted. Taste sauce and adjust salt as needed.
- Return chicken to the pan and drizzle with fresh lemon juice. Serve immediately with rice, mashed potatoes, pasta, or your favorite side.
Nutrition information is automatically calculated, so should only be used as an approximation.