Why You’ll Love This Recipe

Spinach Artichoke Chicken combines the creamy, cheesy goodness of spinach artichoke dip with juicy, pan-seared chicken breasts. It’s a comforting and satisfying one-pan meal that’s both indulgent and packed with vegetables. Perfect for weeknight dinners or entertaining guests, this dish delivers flavor and richness with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsspinach (fresh or frozen)artichoke hearts (canned or jarred, drained and chopped)cream cheesemozzarella cheeseparmesan cheesegarlic clovesolive oilsaltblack pepperonion powderred pepper flakes (optional for a little heat)heavy cream (or half-and-half)

directions

Season the chicken breasts with salt, pepper, and onion powder on both sides.

In a large skillet, heat olive oil over medium heat. Sear the chicken breasts for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed, then sauté minced garlic until fragrant.

Stir in chopped artichoke hearts and spinach, cooking until the spinach is wilted (or heated through if using frozen).

Add cream cheese, heavy cream, and a bit of parmesan cheese. Stir until melted and creamy.

Return the cooked chicken breasts to the skillet, spoon the spinach artichoke mixture over the top, and sprinkle with mozzarella and more parmesan.

Cover the skillet with a lid and reduce the heat to low. Let it simmer for 5–7 minutes until the cheese is melted and bubbly.

Serve hot, garnished with a sprinkle of red pepper flakes if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use boneless chicken thighs for a juicier cut.

Add sun-dried tomatoes for a tangy contrast.

Swap mozzarella for provolone or gouda for a different cheesy flavor.

Make it low-carb by serving over cauliflower rice or zucchini noodles.

Add a splash of white wine to the cream sauce for depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.Add a splash of cream or water to loosen the sauce if needed.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before using.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in fat, making it suitable for keto diets.

Can I bake this dish instead?

Yes, after searing the chicken, assemble everything in a baking dish and bake at 375°F for 20 minutes.

What goes well with this dish?

It pairs well with pasta, rice, mashed potatoes, or a simple green salad.

Can I prepare this ahead?

Yes, assemble the dish up to the final cooking step and refrigerate. Reheat and melt the cheese when ready to serve.

What kind of artichokes should I use?

Canned or jarred artichoke hearts packed in water or brine work best—avoid marinated ones for a neutral flavor.

Conclusion

Spinach Artichoke Chicken is a rich, creamy, and satisfying dish that brings together the classic dip flavors with tender chicken. Quick enough for a weeknight yet impressive enough for guests, it’s a versatile and comforting favorite you’ll return to again and again.