Spinach Artichoke Chicken Skillet – Creamy, Comforting, and Weeknight-Friendly

This skillet brings the familiar flavors of spinach artichoke dip to a satisfying chicken dinner. It’s rich and creamy, but still balanced with bright spinach, tangy artichokes, and a squeeze of lemon. Everything cooks in one pan, so cleanup is easy and stress-free.

Serve it over rice, pasta, or with crusty bread, and you’ve got a cozy meal that feels special without extra effort.

What Makes This Special

This recipe borrows the best parts of the classic dip and turns them into a hearty main dish. You get tender, golden chicken coated in a silky sauce that clings just right. The artichokes add a gentle tang, while spinach brings freshness and color.

It all comes together quickly, making it perfect for busy nights, but impressive enough for guests.

Another bonus: it’s flexible. You can lighten it with Greek yogurt, keep it extra indulgent with cream cheese, or make it dairy-free with a few simple swaps. It’s the kind of dinner that adapts to what you already have in the fridge.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon paprika
• Olive oil: 2 tablespoons
• Butter: 1 tablespoon (optional, for flavor)
• Garlic: 3–4 cloves, minced
• Onion or shallot: 1/2 cup, finely chopped
• Artichokes: 1 (14-ounce) can quartered artichoke hearts, drained and patted dry
• Spinach: 4–5 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Cream base: 4 ounces cream cheese, softened
• Liquid: 3/4 cup low-sodium chicken broth
• Milk or cream: 1/2 cup whole milk or heavy cream
• Parmesan: 1/3 cup freshly grated, plus more for serving
• Lemon: Zest of 1/2 lemon and 1–2 teaspoons lemon juice
• Red pepper flakes: Pinch, optional
• Fresh herbs: 2 tablespoons chopped parsley or basil, optional

Step-by-Step Instructions

1. Season the chicken. In a bowl, toss the chicken pieces with salt, pepper, garlic powder, and paprika.

   Let it sit while you prep the rest.

2. Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden on both sides and just cooked through, about 6–8 minutes total. Transfer to a plate and tent with foil.
3. Sauté aromatics. Reduce heat to medium.

   Add butter to the skillet. Stir in onion and cook until soft and translucent, 3–4 minutes. Add garlic and cook 30 seconds, just until fragrant.

4. Build the sauce base. Stir in the artichoke hearts and let them warm and lightly caramelize, about 1–2 minutes.

   Pour in the chicken broth and scrape up any browned bits from the pan—that’s flavor.

5. Add the cream elements. Lower the heat. Whisk in cream cheese until smooth and melted. Stir in milk or cream until the sauce is silky.

   If it seems too thick, add a splash more broth; if too thin, let it gently simmer to reduce.

6. Fold in spinach and Parmesan. Add the spinach in batches, stirring until wilted. Stir in Parmesan and a pinch of red pepper flakes if using.
7. Return the chicken. Add the chicken and any juices back to the skillet. Simmer on low for 2–3 minutes to meld flavors.

   Finish with lemon zest and juice. Taste and adjust salt and pepper.

8. Garnish and serve. Sprinkle with fresh herbs and extra Parmesan. Serve over rice, buttered noodles, cauliflower rice, or with toasted bread.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
• Freezer: The dairy sauce can separate when frozen, but it’s doable.

  Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge.

• Reheating: Warm gently over low heat on the stove, adding a splash of broth or milk to loosen the sauce. Avoid boiling to prevent curdling.
• Make-ahead: Brown the chicken and sauté aromatics a day ahead.

  Finish the sauce and spinach right before serving for best texture.

Why This is Good for You

Spinach provides iron, vitamin K, and folate, while artichokes offer fiber and antioxidants. Chicken brings lean protein to keep you satisfied. The creamy base adds richness, so a little goes a long way, especially when paired with plenty of greens.

If you’d like to lighten the dish, swap some cream with milk or Greek yogurt, and serve it with a big salad.

You’ll still get the comfort factor without feeling weighed down.

Pitfalls to Watch Out For

• Overcooking the chicken: Brown it quickly and remove from the pan. It will finish gently in the sauce; cooking it too long makes it dry.
• Curdled sauce: Keep the heat low once dairy is added. Don’t boil.

  If using Greek yogurt, stir it in off the heat.

• Watery spinach: If using frozen spinach, squeeze it dry in a clean towel. Excess water will thin the sauce.
• Not seasoning enough: Taste at the end. Parmesan is salty, but you may still need a pinch of salt to brighten flavors.
• Skipping the lemon: The acidity balances the richness and makes the whole dish pop.

Recipe Variations

• Lighter version: Use reduced-fat cream cheese and 2% milk.

  Swap half the cream cheese for 1/2 cup plain Greek yogurt and stir it in off heat.

• Dairy-free: Use olive oil instead of butter, coconut milk or a barista-style almond milk for creaminess, and a dairy-free cream cheese. Add nutritional yeast for a cheesy note.
• Extra veggie: Add sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for more depth and color.
• Cheesy bake: Transfer the finished skillet to an oven-safe dish, top with mozzarella, and broil for 2–3 minutes until bubbly and golden.
• Spice it up: Stir in Calabrian chili paste or a pinch of cayenne for heat.
• Thighs over breasts: Use chicken thighs for extra juiciness. Adjust cook time slightly since thighs can handle more heat without drying out.
• Herb-forward: Add fresh basil or tarragon at the end for a fresh, aromatic finish.