Spinach artichoke chicken is a creamy, cheesy one-pot chicken dinner inspired by classic spinach artichoke dip. Tender chicken bakes in a rich garlic sauce with spinach, artichokes, and melted mozzarella for an easy dinner that feels comforting.
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A Quick Look at the Recipe
✅ Recipe Name: Spinach Artichoke Chicken
🕒 Ready In: ~35 minutes
👪 Serves: 4
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, spinach, artichokes, cream cheese, sour cream, mozzarella, parmesan, garlic, chicken broth
📖 Dietary Info: Gluten-free, low carb
👌 Difficulty: Easy - one-pan creamy chicken
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It's a great weeknight recipe because everything comes together in one pan, and the sauce stays creamy thanks to cream cheese, sour cream, and parmesan. You end up with a dinner that feels hearty without needing a long prep time.
If you want more one-pan chicken dinners, try our Cheesesteak Skillet, Mediterranean Baked Cod, Chicken Broccoli Stir Fry, or Shrimp Dirty Rice.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Spinach Artichoke Chicken:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Spinach Artichoke Chicken:
- Recipe Notes & Tips:
- How to Store:
- Spinach Artichoke Chicken FAQs:
- More Easy Dinner Recipes You'll Love
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- Spinach Artichoke Chicken
Why You'll Love Spinach Artichoke Chicken:
Tastes Like Spinach Artichoke Dip: Creamy, cheesy, and packed with garlic flavor, but in a full dinner form.
One Pan Dinner: Everything cooks in one skillet or baking dish, which keeps cleanup simple.
Filling and Comforting: The creamy sauce makes the chicken feel hearty and satisfying.
Great for Leftovers: It reheats well and works for meal prep lunches or quick dinners later.
Key Ingredients:
- chicken breasts. A lean protein that bakes up tender under the creamy spinach artichoke sauce.
- cream cheese and sour cream. Create the rich creamy base that makes the dish taste like spinach artichoke dip.
- artichoke hearts. Add tangy flavor and texture that makes this dish taste classic.
- fresh spinach. Melts into the sauce and adds color and balance to the rich cheese.
- mozzarella and parmesan. Melt into a cheesy topping and add salty flavor throughout the sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken thighs option: Use boneless thighs for a juicier spinach artichoke chicken, but add a few extra minutes if needed.
- Use frozen spinach: Thaw and squeeze it very dry, then stir it into the sauce so it does not water things down.
- Make it extra cheesy: Add a little more mozzarella on top before baking for a thicker melted layer.
- Add heat: Stir in a pinch of red pepper flakes for a little kick.
- Lighten it up: Use reduced fat cream cheese and light sour cream if you want a lighter version.
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How to Make Spinach Artichoke Chicken:
- Step 1: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper then add to the skillet and cook for 5 to 6 minutes per side. Remove and set aside.
- Step 2: Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant. Reduce heat to medium-low. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Step 3: Stir in the softened cream cheese until mostly smooth, then stir in the sour cream.
- Step 4: Add the artichoke hearts and baby spinach. Stir until the spinach wilts and the sauce looks creamy.
- Step 5: Stir in the mozzarella and parmesan until melted and smooth.
- Step 6: Add the chicken back to the skillet and spoon the sauce over the top. Simmer for 1 to 2 minutes, then serve.
Recipe Notes & Tips:
- Soften the cream cheese first: Softened cream cheese melts into the broth faster and helps the sauce turn smooth.
- Keep the heat low for the sauce: Medium-low heat prevents the dairy from separating and keeps the sauce creamy.
- Drain the artichokes well: Extra liquid can water down the sauce and make it thinner than you want.
- Stir the cheeses in slowly: Add mozzarella and parmesan gradually and stir until melted so the sauce stays smooth.
- Let the chicken rest before slicing: Resting keeps the chicken juicy, and you can spoon extra sauce over the top right before serving.
How to Store:
Refrigerator: Store spinach artichoke chicken in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet over medium-low heat until heated through. Add a small splash of chicken broth to loosen the sauce if it thickens.
Freezer: Freezing is not ideal because the creamy sauce can change texture, but you can freeze it if needed for up to 1 month. Thaw overnight in the fridge and reheat slowly while stirring.
Spinach Artichoke Chicken FAQs:
Spinach artichoke chicken is a creamy chicken skillet dish inspired by spinach artichoke dip. Chicken breasts are cooked, then finished in a rich sauce made with garlic, chicken broth, cream cheese, sour cream, spinach, artichokes, and melted cheeses.
To keep spinach artichoke chicken sauce from curdling, lower the heat before adding cream cheese and sour cream and stir until smooth. Avoid boiling the sauce, and reheat leftovers gently over low heat.
Spinach artichoke chicken is naturally gluten-free as long as your chicken broth and seasonings are gluten-free. Always check labels on packaged ingredients.
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Spinach Artichoke Chicken
Ingredients
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 garlic cloves, minced
- ½ cup chicken broth
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- 15 ounces artichoke hearts
- 3 cups fresh baby spinach
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper.
- Add the chicken to the skillet and cook for 5 to 6 minutes per side, until golden and cooked through to 165°F. Transfer the chicken to a plate and cover loosely to keep warm.
- Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant.
- Reduce heat to medium-low. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the softened cream cheese until mostly smooth, then stir in the sour cream.
- Add the artichoke hearts and baby spinach. Stir until the spinach wilts and the sauce looks creamy.
- Stir in the mozzarella and parmesan until melted and smooth.
- Add the chicken back to the skillet and spoon the sauce over the top. Simmer for 1 to 2 minutes, just to warm everything through, then serve.
Nutrition
Notes
- Soften the cream cheese first: Softened cream cheese melts into the broth faster and helps the sauce turn smooth.
- Keep the heat low for the sauce: Medium-low heat prevents the dairy from separating and keeps the sauce creamy.
- Drain the artichokes well: Extra liquid can water down the sauce and make it thinner than you want.
- Stir the cheeses in slowly: Add mozzarella and parmesan gradually and stir until melted so the sauce stays smooth.
- Let the chicken rest before slicing: Resting keeps the chicken juicy, and you can spoon extra sauce over the top right before serving.
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