Creamy Spinach Artichoke Chicken

I was pulling together dinner on a drizzly Wednesday when I spotted the jar of marinated artichokes I'd forgotten in the back of the fridge. That same night, I had chicken breasts thawed and spinach wilting in the crisper. Instead of defaulting to the same boring pan-sear, I threw everything into one skillet with cream and cheese, and honestly, I couldn't believe how restaurant-fancy it tasted for something I just improvised.

The first time I served this, my neighbor dropped by unexpectedly right as I was plating it. She took one bite and asked if I'd been hiding culinary school from her. I laughed and told her it was just chicken and a can of artichokes, but she made me promise to text her the recipe before she left.

Ingredients

• Boneless, skinless chicken breasts: The star protein here. I like to pound them to an even thickness so they cook uniformly and stay juicy.
• Kosher salt and black pepper: Simple seasonings that let the creamy sauce shine without competing for attention.
• Olive oil: For getting a golden sear on the chicken. Don't skip this step, the fond in the pan adds so much flavor to the sauce.
• Fresh baby spinach: Wilts down to almost nothing, but adds color, nutrients, and a slight earthiness that balances the richness.
• Canned artichoke hearts: Tangy, tender, and already cooked. I drain and quarter them so they nestle into the sauce.
• Garlic and yellow onion: The aromatic base that makes your kitchen smell like an Italian grandmother is cooking.
• Heavy cream: This is what makes the sauce luxurious and velvety. No substitutes will give you the same silky texture.
• Low-sodium chicken broth: Thins the cream just enough and adds savory depth without making it too salty.
• Parmesan cheese: Freshly grated is best. It melts into the sauce and adds that nutty, salty punch.
• Cream cheese: Softened cream cheese makes the sauce extra thick and creamy. Let it sit out for 20 minutes before you start.
• Dried Italian herbs: A quick sprinkle of basil, oregano, and thyme without having to chop fresh.
• Crushed red pepper flakes: Optional, but a tiny pinch wakes up the whole dish with a gentle warmth.
• Fresh parsley: A bright green garnish that makes it look as good as it tastes.

Instructions

Season the chicken:

Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. This is your chance to build flavor from the ground up.

Sear the chicken:

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in gently and let it sear undisturbed for 4 to 5 minutes per side, until deeply golden and just cooked through. Remove to a plate and cover loosely with foil.

Saute the aromatics:

Lower the heat to medium and add the chopped onion and minced garlic to the same skillet. Stir them around in all that tasty browned chicken goodness for about 2 minutes, until they smell amazing and turn translucent.

Add the artichokes:

Toss in the quartered artichoke hearts and cook for another 2 minutes, stirring gently so they pick up all those pan flavors.

Wilt the spinach:

Add the fresh spinach and stir until it wilts down, about 1 minute. It'll shrink fast, so don't worry if it looks like a mountain at first.

Melt in the cream cheese:

Drop in the softened cream cheese and stir until it melts into the vegetables. This is where the magic starts to happen.

Build the sauce:

Pour in the chicken broth and heavy cream, stirring everything together until smooth and creamy. The sauce will look thin at first, but it'll thicken as it simmers.

Finish with cheese and spices:

Stir in the Parmesan, Italian herbs, and red pepper flakes if using. Let it simmer gently for 2 to 3 minutes, watching it thicken and turn glossy.

Return the chicken and serve:

Nestle the chicken breasts back into the skillet, spooning the sauce all over the top. Simmer for another 2 to 3 minutes to heat everything through, then garnish with fresh parsley and serve hot.

Save

One Sunday, I made this for my family and served it over buttery egg noodles. My dad, who never asks for seconds, quietly got up and scraped the rest of the sauce onto his plate. That's when I knew this skillet wasn't just dinner, it was a keeper.

What to Serve With This

This chicken is rich and creamy, so I love pairing it with something light and starchy to soak up all that sauce. Fluffy white rice is classic, but mashed potatoes turn it into pure comfort food. If you're keeping it low-carb, cauliflower rice or roasted zucchini works beautifully. A simple arugula salad with lemon vinaigrette on the side cuts through the richness and makes the whole plate feel balanced.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, which is totally normal. When you reheat it on the stovetop, add a splash of chicken broth or cream to loosen it back up, and warm it gently over medium-low heat. I don't recommend freezing this one because cream-based sauces can separate and turn grainy when thawed.

Little Tweaks That Make a Difference

If you want to stretch this meal a little further, slice the cooked chicken and toss everything with pasta, penne or rigatoni works great. A squeeze of fresh lemon juice right before serving brightens up the whole dish and cuts through the richness. You can also swap the spinach for chopped kale, just give it an extra minute to soften. If you're in a rush, rotisserie chicken is a genius shortcut, just shred it and stir it into the finished sauce.

• Try stirring in a tablespoon of sun-dried tomatoes for a sweet, tangy pop.
• A pinch of nutmeg in the cream sauce adds an unexpected warmth that feels really special.
• If you like it extra cheesy, throw in a handful of mozzarella at the end and let it melt into gooey heaven.

Save

This skillet has saved me on so many busy nights when I needed something that felt special without the fuss. I hope it becomes one of those recipes you reach for again and again, the kind that makes dinner feel like a treat instead of a chore.

Recipe FAQs

→ Can I substitute kale for spinach?

Yes, kale can replace spinach for a heartier texture and deeper flavor. Simply chop it finely and sauté until tender before adding the sauce.

→ How do I ensure chicken stays juicy?

Seer chicken breasts over medium-high heat until golden brown, then simmer gently in the sauce to lock in moisture and enhance flavor.

→ Is it possible to make this dish dairy-free?

To make it dairy-free, substitute cream, cream cheese, and Parmesan with plant-based alternatives, adjusting seasoning as needed to maintain richness.

→ What side dishes pair well with this meal?

Pair with mashed potatoes, rice, or cauliflower rice to complement the creamy sauce and balance the meal.

→ Can this be prepared ahead of time?

Yes, prepare the sauce in advance and store separately. Combine with freshly cooked chicken when ready to serve for best texture.