Spinach Artichoke Chicken
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Posted: 07/07/25
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This Spinach Artichoke Chicken combines juicy, baked chicken with a creamy, cheesy spinach and artichoke topping. It’s an easy, flavor-packed dinner that’s perfect for busy weeknights!
Somehow we have decided as a society it is not appropriate just to eat spinach artichoke dip as a full meal but I found a loophole! This Spinach and Artichoke Chicken recipe is exactly what you need for a quick and easy comfort meal. Creamy, garlicky sauce and perfectly seasoned chicken breasts with spinach and artichokes will have you wondering if you want more chicken instead of dessert!
Why You’ll Love This Recipe
- This meal is so easy but looks and tastes like you spent hours in the kitchen, you’ll definitely impress everyone with this restaurant-quality dish.
- The creamy topping is loaded with spinach and artichokes, two super nutritious greens.
- A one skillet meal is always a bonus because it means easy clean up.
Ingredient Tips
- Chicken breasts – Boneless, skinless chicken is best for this recipe.
- Olive oil – Olive oil will add a nice flavor to this dish, but you can use vegetable or canola in its place.
- Sour cream – You can substitute plain Greek yogurt, but make sure it is not 0% fat.
- Cream cheese – Leave cream cheese out at room temperature for about an hour so it melts into the sauce easier.
- Fresh spinach – Fresh works better than frozen, but use what you have. If you do use frozen, allow it to thaw and squeeze out excess moisture before adding to the sauce.
- Quartered artichoke hearts in water – You will be draining the water and chopping the artichokes.
How to Make Spinach Artichoke Chicken
Cut the chicken breast in half lengthwise so you have 4 thin chicken breasts and season well with salt and pepper.
Heat the olive oil in a large skillet. Add the chicken breasts and cook until golden brown on each side, about 5-7 minutes per side.
Once the chicken is cooked through, remove it to a clean plate and cover to keep warm.
Add the butter and minced garlic to the skillet and sauté until the garlic begins to soften.
Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet.
Cut the cream cheese into chunks and add it to the skillet along with the sour cream and mayo.
Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.
Add the Parmesan and mozzarella cheese to the skillet. Continue to heat and whisk until the cheese is melted. Stir the spinach into the sauce, a handful or two at a time, until wilted, stir in the artichoke hearts.
Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Cook for 2-3 minutes to warm the chicken back up. Serve hot.
Storage and Reheating
Fridge: Store leftovers in the fridge in an airtight container up to 4 days.
Freezer: I do not recommend freezing leftovers because the cream sauce may not have a nice texture once thawed and reheated.
To reheat leftovers, simply heat on the stovetop until hot throughout.
Pro Tips
- If you are using frozen spinach, be sure to allow it to thaw and drain any excess moisture before adding it to the sauce.
- Chicken must reach an internal temperature of 165 degrees Fahrenheit to be safe to consume.
Creamy spinach artichoke chicken has so much flavor and is so easy to make on a weeknight, it will become a family favorite in no time.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Spinach Artichoke Chicken
Creamy Spinach Artichoke Chicken baked to perfection with cheesy goodness. An easy and flavorful dinner idea for any night!
Ingredients
- 2 boneless, skinless chicken breasts (about 1-1.25 lb.)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon olive oil
- 4 ounces fresh spinach chopped
- 12 ounces quartered artichoke hearts in water drained and chopped
- 4 cloves garlic minced
- 1 Tablespoon butter
- ½ cup chicken broth
- ¼ cup sour cream
- ¼ cup mayonnaise
- 4 ounces cream cheese
- ½ cup milk
- ¾ cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Cut the chicken breast in half lengthwise so you have 4 thin chicken breasts. Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet or dutch oven over medium high heat. Add the chicken breasts and cook until golden brown on each side and cooked through to 165 degrees Fahrenheit in the middle (5-7 minutes each side).
- Once the chicken is cooked through, remove it to a clean plate and cover to keep warm.
- Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.
- Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet.
- Cut the cream cheese into chunks and add it to the skillet along with the sour cream and mayonnaise.
- Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.
- Add the Parmesan and mozzarella cheese to the skillet. Continue to heat and whisk for a couple more minutes until the cheese is melted. Then stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.
- Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Cook for 2-3 minutes to warm the chicken back up. Serve hot.
Nutrition Information
Calories: 624kcal (31%), Carbohydrates: 11g (4%), Protein: 38g (76%), Fat: 47g (72%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 144mg (48%), Sodium: 1440mg (63%), Potassium: 720mg (21%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 4336IU (87%), Vitamin C: 28mg (34%), Calcium: 395mg (40%), Iron: 2mg (11%)
How to Serve Spinach Artichoke Chicken
This dish is great because it covers your protein, some veggies and has a delicious creamy sauce that you can also serve over a bed of rice or your favorite pasta noodles. I love to throw together a colorful pan of Roasted Vegetables, too. And don’t forget a side of Garlic Bread to mop up the creamy sauce so you really get your plate clean!
More Great Chicken Recipes
- Juicy and so flavorful, French Onion Chicken is just what you need for a cozy family meal tonight. The caramelized onions and melted cheese really take this over the top.
- One-skillet dishes can be a big time lifesaver any night of the week and Garlic Parmesan Chicken will not disappoint with seasoned chicken and perfectly garlicky, creamy sauce.
- It doesn’t get any better than coming home to the smell of supper cooking. Slow Cooker Chicken Thighs are just what you need when you have a bit of a later day planned and still need to get supper on the table.
- An Italian dish you definitely need to try is Chicken Piccata. Seasoned chicken and a buttery lemon sauce with capers, every bite is bursting with so much flavor.
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