Creamy Spinach Artichoke Chicken Skillet

Spinach-artichoke dip has long been a crowd-pleasing American appetizer, and this skillet folds those same creamy flavors into a weeknight chicken dinner. Seared breasts simmer with tender artichokes, wilted spinach, and a rich cream-cheese sauce in one pan.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 548 cal
• 48g protein
• 14g carbs
• 34g fat
• 4g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 14 oz canned artichoke hearts, drained and chopped
• 5 oz baby spinach
• 4 oz cream cheese, softened
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tbsp fresh lemon juice

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and the garlic powder. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
2. 2Add the chicken and sear without moving for 5–6 minutes until deeply golden on the bottom. Flip and cook another 5–6 minutes until the internal temperature reaches 160°F. Transfer chicken to a plate and tent loosely with foil; it will finish cooking in the sauce.
3. 3Reduce heat to medium and add the remaining olive oil plus the butter. Once the butter melts and foams, stir in the diced onion and cook 3–4 minutes until softened and translucent.
4. 4Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant, stirring constantly so the garlic does not brown.
5. 5Stir in the chopped artichoke hearts and cook 2 minutes to warm through and lightly caramelize the edges. Pour in the chicken broth and scrape up any browned bits from the pan bottom.
6. 6Lower heat to medium-low. Add the cream cheese in pieces and whisk until mostly melted and smooth, about 1–2 minutes. Stream in the heavy cream and remaining salt and pepper; simmer gently 2 minutes until slightly thickened.
7. 7Fold in the baby spinach in two handfuls, stirring until fully wilted, about 1–2 minutes. Stir in the Parmesan until the sauce is glossy and coats the back of a spoon.
8. 8Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Spoon sauce over the tops and simmer 3–4 minutes until the chicken reaches 165°F and the sauce is creamy.
9. 9Finish with the fresh lemon juice, taste and adjust salt if needed, then remove from heat. Serve immediately with extra Parmesan on top and crusty bread or rice if desired.