Name: Recipe "Spinach Artichoke Chicken"
Prep time: 10 min
Cook time: 20 min
Total time: 26 min
Ingredients: 2 tbsp olive oil; 2 breasts large boneless skinless chicken breasts; kosher salt and black pepper (for seasoning the chicken); 1 tbsp butter; 1 shallot shallot (chopped); 3 cloves garlic (minced); 2 cup fresh spinach (roughly chopped); 14 oz artichoke hearts (drained and roughly chopped); 0.75 cup chicken broth; 1 cup heavy cream; 0.25 cup parmesan cheese (freshly grated); 1 tbsp lemon juice; 0.25 tsp crushed red pepper flakes; parmesan cheese and fresh basil (for garnish)

Another reason to love American: Stovetop Mac and Cheese, Skillet Chicken Thighs, or Spinach Artichoke Sun-Dried Tomato Breakfast Casserole.

Why This Spinach Artichoke Chicken Is a Weeknight Winner

For fans of spinach artichoke dip, this chicken skillet brings those same flavors into a main dish. Tender chicken breasts are smothered in a creamy sauce with spinach and artichokes, and it takes only about half an hour from start to finish. That makes it a great option for weeknights when you want something satisfying without spending hours in the kitchen. Serve it with crusty bread or garlic bread to mop up the sauce, or alongside pasta or a crisp salad.

Three Reasons You’ll Love This 30-Minute Chicken Dinner

It comes together in one skillet in about 30 minutes, so cleanup is quick.
The creamy sauce features wilted spinach and artichoke hearts, just like your favorite dip.
It’s a satisfying chicken breast recipe that doesn’t dry out the meat thanks to the rich sauce.

Key Ingredients for This Easy Chicken Recipe

Artichoke hearts: Canned or jarred both work. Drain and chop them before adding. They bring a tangy, slightly nutty flavor that mimics the dip.
Parmesan cheese: Grate it yourself from a wedge for the best melt and flavor. Pre-shredded contains anti-caking agents and won’t incorporate as smoothly.
Heavy cream: Creates a rich, thick sauce. Half-and-half can be used for a lighter version but the sauce won’t be as thick.

Kitchen Tools You’ll Need for This Skillet Chicken

A large skillet, about 12 inches, for cooking the chicken and sauce.
A sharp chef’s knife for cutting the chicken breasts in half.
A meat mallet or rolling pin to pound the chicken to even thickness.

Tips for Perfect Creamy Spinach Artichoke Sauce

To get the best browning on the chicken, make sure your skillet is hot before adding the oil. Pat the chicken dry with paper towels first. When you add the chicken, don’t crowd the pan; cook in two batches if needed. Once browned, let the chicken rest while you build the sauce. When you stir in the broth and cream, let it simmer just until thickened. If you boil it too vigorously, the cream can separate.

If the sauce seems too thick after simmering, stir in a splash more broth. Taste it before adding salt, since the parmesan and broth add saltiness. And for the brightest flavor, grate your own parmesan from a wedge.

Spinach Artichoke Chicken Variations to Try

This recipe adapts well to a few swaps. Boneless skinless chicken thighs work in place of breasts; they’re more forgiving and stay juicy. For extra flavor, toss in a handful of sun-dried tomatoes along with the artichokes. If you want a dairy-free version, substitute the heavy cream with full-fat coconut cream and use a dairy-free parmesan alternative. The sauce will still be creamy, though the flavor will shift slightly.

How to Store and Reheat Spinach Artichoke Chicken

Let leftovers cool to room temperature before moving them to an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, return the chicken and sauce to a skillet over low heat and warm until heated through, stirring now and then to keep the sauce creamy.

Spinach Artichoke Chicken FAQ

Can I use frozen spinach instead of fresh?

Yes, you can. Thaw frozen spinach, then squeeze out as much liquid as possible before adding it to the skillet. Use about 10 ounces of frozen spinach, and add it along with the artichokes. You may need to cook it a minute or two longer to wilt any remaining moisture.

How do I know the chicken is fully cooked?

The safest way is to use an instant-read thermometer. Insert it into the thickest part of the breast; it should register 165°F. If you don’t have a thermometer, cut into the thickest piece and check that the juices run clear and there’s no pink inside.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be thinner and less rich. To help it thicken, you can mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce. It will still be creamy, just lighter.

Is this recipe gluten-free?

Yes, as long as your chicken broth is certified gluten-free. All the other ingredients are naturally gluten-free. Serve it with gluten-free bread or pasta if needed.

Recipe

Spinach Artichoke Chicken

Juicy chicken breasts with a rich and creamy spinach artichoke sauce. This easy 30 minute chicken dinner is perfect for busy weeknights! Serve with crusty bread, pasta, or a salad.

easyGluten-Free

10 min

Prep Time

20 min

Cook Time

26 min

Total Time

Servings

Dinner

Course

American

Cuisine

613 kcal

Calories

Ingredients

Servings

2 tbsp olive oil
2 breasts large boneless skinless chicken breasts
kosher salt and black pepper, for seasoning the chicken
1 tbsp butter
1 shallot shallot, chopped
3 cloves garlic, minced
2 cup fresh spinach, roughly chopped

14 oz artichoke hearts, drained and roughly chopped
0.75 cup chicken broth
1 cup heavy cream
0.25 cup parmesan cheese, freshly grated
1 tbsp lemon juice
0.25 tsp crushed red pepper flakes
parmesan cheese and fresh basil, for garnish

Instructions

1
Using a sharp knife, slice the breasts in half widthwise. Pound out the chicken, if necessary, so the breasts are even in thickness. Season the chicken with salt and pepper on both sides.
2
In a large skillet, heat olive oil over medium high heat. When the pan is hot, add the chicken breasts and cook for 4 to 6 minutes on each side until golden brown. Transfer the chicken to a plate to rest.
3
Add the butter to the skillet. When melted, add the shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.

4
Add the spinach and artichoke hearts and cook until the spinach is wilted.
5
Stir in the chicken broth, heavy cream, and parmesan cheese. Reduce heat to low and simmer for 2 minutes or until sauce thickens, stirring occasionally. Add the lemon juice and season with crushed red pepper flakes, salt, and pepper, to taste.
6
Return the chicken breasts to the skillet and

Nutrition (per serving)

613kcal

Calorie breakdown

Protein25%155 kcal

Fat69%428 kcal

Carbohydrates6%36 kcal

How this was calculated — 12 of 14 ingredients matched

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

butterButter, salted108 kcal

garlicGarlic, raw22 kcal

fresh spinachSpinach, raw110 kcal

artichoke heartsTurkey, all classes, heart, raw556 kcal

chicken brothChicken, canned, no broth333 kcal

heavy creamCream, fluid, heavy whipping816 kcal

parmesan cheeseCheese, parmesan, hard235 kcal

lemon juiceLemon juice, raw3 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

parmesan cheese and fresh basilCheese, caraway4 kcal

Serving size ≈ 359 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, Skillet, spicy

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