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    February 13, 2024

    Spinach and Artichoke Chicken Skillet

    It’s your favorite dip. And now it’s your favorite dinner. It’s our recipe for a creamy spinach and artichoke chicken skillet, and it pairs perfectly with crusty bread or a big bowl of pasta.

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    homemade spinach and artichoke chicken skillet
    Photography by Gayle McLeod

    Looking For More Chicken Skillet Dinners?

    Creamy Spinach Artichoke Chicken Skillet

    You have three wishes, and you can’t wish for another wish, but you can wish for your favorite dip to become dinner. This spinach and artichoke chicken skillet is everything you love about that dip, but in dinner form. This is great on its own, with pasta, or with perfectly crusty Garlic Bread. Our Chicken Dijon is only made better with garlic bread too!

    chicken, olive oil, butter, flour, chicken stock, milk, cream cheese, spinach, artichoke hearts, Parm & spices in prep bowls

    Ingredients You’ll Need To Make Spinach Artichoke Chicken

    • Boneless, skinless chicken breasts

    • Cream cheese, at room temperature

    • Spinach and artichoke hearts

    • Parmesan cheese

    • Fresh basil

    • From the pantry – kosher salt, extra-virgin olive oil, flour

    • From the fridge – Salted butter and whole milk

    • Garlic, minced

    4 chicken breasts seasoned with salt being cooked in olive oil in a skillet
    olive oil, garlic and butter being cooked in a skillet
    olive oil, garlic, butter and flour being cooked in a skillet
    olive oil, garlic, butter, chicken stock, milk, and cream cheese being cooked in a skillet

    How to Make Chicken With Spinach And Artichokes

    1. Season and brown the chicken in a skillet. Cover and cook the chicken until the internal temperature registers 165°F on an instant read thermometer.

    2. Cook the garlic in olive oil until fragrant.

    3. Make the cream sauce. Melt butter, and stir in 2 tablespoons of flour (this is a roux!). Add chicken stock, milk, and cream cheese and whisk until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened.

    4. Stir in the spinach, basil, and artichoke hearts.

    5. Stir in the Parmesan. Nestle the cooked chicken into the sauce and turn to coat.

    6. Sprinkle it with parmesan, basil, and pepper. Serve with crusty bread on the side.

    spinach, basil & artichoke hearts added to a pan with olive oil, garlic, butter, chicken stock, milk & cream cheese being
    spinach and artichoke sauce being stirred with a wooden spoon with a skillet
    chicken being added to a skillet with spinach artichoke cream sauce
    homemade spinach and artichoke chicken skillet

    How to Store Leftovers + Tips

    • Leftovers are good in the fridge for 3-4 days. You can freeze spinach and artichoke with chicken leftovers for up to three months. We recommend thawing in the fridge the day before you plan to reheat.

    • Leftovers would make a delicious sandwich. We’re picturing an open faced sandwich warmed under the broiler with browned parmesan on top.

    • If you’re using frozen spinach, make sure you squeeze out as much water as possible. Any excess water will make your dip runny.

    • Still think this is best as a dip? Serve with Homemade Corn Tortilla Chips or pita chips.

    homemade spinach and artichoke chicken skillet

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    Spinach and Artichoke Chicken Skillet

    Updated on February 13, 2024

    • Serves: 4
    • Prep Time:  20 min
    • Cook Time:  25 min
    • Calories: 580
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    Ingredients

    • 4 boneless, skinless chicken breasts (1½ pounds)
    • 2 teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 4 cloves garlic, minced
    • 3 tablespoons salted butter
    • 2 tablespoons flour
    • ¾ cup chicken stock
    • 1¼ cups whole milk
    • 4 ounces cream cheese, softened
    • 2 cups loosely packed spinach, roughly chopped
    • ¼ cup chopped fresh basil or 2 teaspoons dried, plus more for serving
    • 1 (14-ounce) can artichoke hearts, drained and chopped
    • ½ cup freshly grated Parmesan cheese, plus more for serving
    • Freshly cracked black pepper, for serving
    • Crusty bread, for serving

    Method

    1. Season the chicken all over with 1 teaspoon of the salt. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the chicken. Cover and cook until the internal temperature registers 165°F on an instant read thermometer, 6 to 8 minutes per side. Transfer the chicken to a cutting board to rest.

    2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the butter and stir until melted.

    3. Sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute. Whisk in the chicken stock, milk, and cream cheese until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened. Stir in the spinach, basil, artichoke hearts, and the remaining 1 teaspoon of salt until the spinach is wilted and the artichokes are warmed through, about 4-5 minutes. Stir in the Parmesan. Nestle the cooked chicken into the sauce and turn to coat.

    4. Sprinkle it with parmesan, basil, and pepper. Serve with crusty bread on the side.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories580
    • Protein13 g
    • Carbohydrates23 g
    • Total Fat32 g
    • Dietary Fiber6 g
    • Cholesterol210 mg
    • sodium1530 mg
    • Total Sugars6 g

    Spinach and Artichoke Chicken Skillet

    Questions & Reviews

    Join the discussion below.

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    • Michele

      Have you made this with gluten free flour and if so how does it stand up?
      Ty

      We haven't tested it but we imagine it should work out fine. Hope you enjoy if you try it Michele!

    • Nancy

      Can the chicken with spinach and artichokes be made ahead or frozen

      Leftovers are good in the fridge for 3-4 days. You can freeze spinach and artichoke with chicken leftovers for up to three months. We recommend thawing in the fridge the day before you plan to reheat.

    • Krislyn

      What is the best bread you would use for this dish

      Honestly whatever you like! Our focaccia recipe would be super good with it or any crusty rustic bread from the store.

    • Barbara

      How can I lower the sodium in this recipe

      use low sodium chicken stock, unsalted butter and salt to taste. Hope you enjoy Barbara.

    • Becky

      I made this tonight, and we loved it!! I'll be adding it to our regular dinner rotation! The spinach and artichoke sauce is delicious! (And my husband didn't think he liked artichokes!!)

      Thanks Becky, so glad you love it!

    • Lorna

      Oh. My. Goodness. ANOTHER knock it out of the park, make this again PLEASE, delicious dinner!! I did use skinless chicken thighs, (which after the simmer I diced up and returned to the mix). I had angel hair pasta on hand, and after cooking for 5+minutes I drained the pasta (saving the water) and stirred in some of the creamy sauce, plus some white wine and pasta water. Oh my goodness what a creamy delicious comfort dish!! SO good thank you!

      Thanks Lorna, we are so happy you loved it!

    • Catherine

      This was delicious!!!

      Thanks Catherine, we are so happy you loved it.

    • Jenn

      Outstanding! This turned my favorite appetizer into an actual meal and it was absolutely delicious. I served with salad and bread and scooped up all that fabulous sauce with the bread!

      Thanks Jenn, so happy you loved it!