Creamy Spinach Artichoke Chicken: A Restaurant-Worthy Weeknight Favorite

There’s something instantly comforting about a creamy, cheesy, garlicky dish that fills your kitchen with the rich aroma of herbs and butter. Creamy Spinach Artichoke Chicken brings that exact warmth to the table—it’s indulgent, flavorful, and shockingly easy to make at home. Imagine tender pan-seared chicken breasts smothered in a rich sauce made with spinach, marinated artichokes, garlic, cream, and Parmesan. It’s everything you love about spinach artichoke dip, but in a satisfying, protein-packed meal.

This recipe was inspired by two things: the irresistible party favorite—spinach artichoke dip—and the need for a quick but luxurious dinner that feels special without the effort. One chilly evening, staring at leftover marinated artichokes and half a bag of spinach in the fridge, the idea hit. Why not turn the dip into dinner? The result was an instant classic. One bite, and we knew this recipe was going into heavy rotation.

Why You’ll Love Creamy Spinach Artichoke Chicken

• One-pan convenience: All made in a single skillet, with minimal cleanup.

• Elegant enough for guests, easy enough for a weeknight.

• High-protein, low-carb, and easy to adapt for keto or gluten-free diets.

• Customizable with pasta, rice, or crusty bread to soak up the sauce.

• Fast cooking time – ready in under 40 minutes.

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Ingredients You’ll Need

All ingredients are easy to find and may already be in your kitchen.

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

For the Creamy Spinach Artichoke Sauce:

• 3 cloves garlic, minced

• 1 cup marinated artichoke hearts, chopped

• 3 cups fresh spinach (or 1½ cups frozen, thawed and drained)

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated Parmesan cheese

• 4 oz cream cheese, softened

• Salt and pepper to taste

• ¼ teaspoon crushed red pepper flakes (optional)

• Juice of ½ lemon

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How to Make Creamy Spinach Artichoke Chicken

1. Season and Sear the Chicken

Pat chicken breasts dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Transfer to a plate and set aside.

Pro tip: Pound thick chicken breasts to an even thickness for more consistent cooking.

2. Sauté Garlic and Spinach

In the same pan, lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

Add spinach and cook until wilted, about 1–2 minutes. If using frozen spinach, stir until warmed through and moisture has evaporated.

3. Add Artichokes and Build the Sauce

Stir in chopped artichoke hearts and cook for 1 minute. Add cream, chicken broth, cream cheese, Parmesan, and red pepper flakes. Stir continuously until the cheese is melted and the sauce is smooth and creamy.

Pro tip: Don’t boil the sauce—just let it gently simmer until thickened.

Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.

4. Return Chicken to the Skillet

Nestle the cooked chicken breasts back into the sauce. Spoon sauce over the chicken, cover the skillet, and let simmer for 3–5 minutes until heated through.

Garnish with extra Parmesan, fresh parsley, or lemon zest if desired.

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What to Serve with Spinach Artichoke Chicken

This dish is rich and creamy, making it perfect to pair with lighter sides or carbs that soak up the sauce:

• Garlic mashed potatoes

• Buttered noodles or fettuccine

• Cauliflower rice (for low-carb/keto)

• Steamed white rice or wild rice

• Roasted asparagus or green beans

• Crusty artisan bread or garlic bread

It also pairs beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay.

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Tips for Success

• Use marinated artichokes for added flavor. Drain before chopping, but don’t rinse—they bring depth from the herbs and oil.

• Don’t skip the cream cheese—it helps thicken the sauce and gives it that signature dip-like richness.

• Fresh spinach wilts quickly, so add it just before the cream to avoid overcooking.

• For extra cheesy flavor, add mozzarella or fontina for melting stretch.

• Use an oven-safe skillet to transfer the dish under the broiler for a cheesy top.

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Optional Add-Ins and Variations

1. Make It Spicy

Add extra red pepper flakes or chopped jalapeños for heat.

2. Add Bacon

Crispy chopped bacon brings a smoky crunch that balances the creamy sauce perfectly.

3. Mushrooms for Umami

Add sautéed mushrooms before deglazing with broth for a rich earthy flavor.

4. Low-Carb or Keto-Friendly

This recipe is naturally low in carbs. Skip the pasta or bread and serve with cauliflower mash or roasted vegetables.

5. Make It a Pasta Bake

Combine cooked penne with the sauce and chicken, top with mozzarella and bake for a cheesy casserole-style dish.

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Storage and Reheating

To Store:

Let the dish cool completely and store in an airtight container for up to 3 days in the refrigerator.

To Freeze:

Freeze sauce and chicken together in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat:

Warm gently in a covered skillet over low heat, adding a splash of cream or broth to loosen the sauce. Microwave in 60-second intervals if reheating individual portions.

Note: Avoid boiling the sauce during reheating—it can separate due to the dairy.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work well and stay juicy. Adjust cooking time slightly, as they may cook faster.

What if I don’t have heavy cream?

You can use half-and-half, but the sauce may be thinner. For a dairy-free option, try full-fat coconut milk, but it will slightly change the flavor.

Is this dish gluten-free?

Yes—just be sure your chicken broth and any other store-bought ingredients are certified gluten-free.

Can I make this in the oven?

Yes. After searing the chicken, build the sauce and transfer the skillet to a 375°F oven for 15–20 minutes, or until bubbly and golden on top.

Can I make it ahead of time?

Yes! Prepare the full dish, cool it, and refrigerate. Reheat gently on the stove before serving. Add a splash of cream to freshen up the sauce.

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Why This Creamy Spinach Artichoke Chicken Deserves a Spot in Your Recipe Box

This recipe checks all the boxes: it’s easy, satisfying, and impressive enough to serve at a dinner party. The creamy spinach artichoke sauce delivers everything people love about the dip but transforms it into a complete, hearty meal. Whether you’re looking for a cozy weeknight dinner or something elegant to serve guests, this dish delivers time and time again.

It’s versatile, delicious, and absolutely crave-worthy. With just one pan and a handful of everyday ingredients, you can create something truly special. Plus, it’s family-friendly—even picky eaters tend to go for that creamy, cheesy goodness.

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