Chicken With Spinach And Artichoke


Spinach artichoke dip is great. Chicken with spinach and artichoke is even better. That’s right, this is not just a dip recipe, it’s also a main dish recipe. That’s because I am taking spinach artichoke dip, the most delicious dip to ever exist — other than pulled pork pizza or bacon wrapped dates–and turning it into something greater. Something that tastes just as good as a dip but looks and feels like a meal. I call it my Chicken With Spinach And Artichoke Dish.

Spinach & Artichoke Chicken

Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.


Spinach & Artichoke Chicken

Recipe Summary


20 mins


20 mins




Ingredient Checklist

  • 1 (10 ounce) package frozen spinach, thawed
  • ½ cup chopped canned artichoke hearts, rinsed
  • ½ cup shredded Monterey Jack cheese
  • 2 ounces reduced-fat cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 pound chicken cutlets
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons extra-virgin olive oil


Instructions Checklist

  • Step 1Preheat broiler to high.
  • Step 2Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.
  • Step 3Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
  • Step 4Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.


It’s no secret that I love spinach artichoke dip and I’m always looking for ways to make it into a legit dinner, instead of just an appetizer that I accidentally over-indulged in. For this Creamy Spinach Artichoke Chicken I’ve combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. So grab a chilled bottle of white wine, take out a few slices of Freezer Garlic Bread, and let’s get this dinner started.

One piece of Creamy Spinach Artichoke Chicken being lifted out of the skillet with a spatula.


Yes, absolutely. To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions. 


This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce.


Speaking from experience (I had leftovers for lunch today), yes, yes it does reheat very well! I think this one could successfully be meal prepped. And while I haven’t tried freezing this recipe, I don’t expect that it would hold up. Creamy sauces often don’t stand up to freezing and thawing.

Creamy Spinach Artichoke Sauce being spooned over a piece of browned chicken


Creamy Spinach Artichoke Chicken is a creamy and indulgent chicken dish that is fast and easy, but still impressive enough for date night.

 Prep Time: 10 mins

 Cook Time: 20 mins

 Total Time: 30 mins



  • 2 boneless, skinless chicken breasts (about 1-1.25 lb. total) ($6.29*)
  • 1 pinch salt & pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  • 4 oz. fresh spinach ($0.60)
  • 1 12oz. jar quartered artichoke hearts in water ($2.79)
  • 4 cloves garlic ($0.32)
  • 1 Tbsp butter ($0.18)
  • 1/2 cup chicken broth ($0.07)
  • 1/2 cup sour cream ($0.22)
  • 4 oz. cream cheese ($0.40)
  • 1/4 cup milk ($0.08)
  • 1/4 cup grated parmesan ($0.44)
  • 1 pinch crushed red pepper ($0.02)
  • salt and pepper to taste ($0.05)


  • Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.
  • Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).
  • While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.
  • 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. 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, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, 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. Serve hot.


*I used organic chicken this time, hence the slightly higher price for the chicken.


Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It’s a quick simple way to put a gourmet meal on the table any day of the week!

Creamy spinach artichoke chicken in a pan.

Spinach and Artichoke Chicken

This recipe is literally like taking spinach artichoke dip and turning it into a meal. It’s so heavenly. The creamy cheesy sauce is thick and savory. The spinach adds flavor, color and vitamins. Artichokes have such a great tang that brightens the sauce, it’s magical. Chicken adds the protein for a complete meal that is sure to satisfy.

It’s such an exquisite sauce you’re going to want to get every single drop. The best way to soak it up is to serve this over pasta, rice or serve it with a good crusty loaf that can wipe the plate down. It’s a recipe you’re going to come back to time and time again because of the ease and flavor. You and your loved ones are going to love it! Make it tonight!

Creamy Chicken Ingredients

This is one of those recipes that takes a little planning, but it’s totally worth it. Fresh spinach will give you the best texture, so I highly recommend it over frozen spinach. Jarred artichokes can be found in the canned food area of your grocery store, sometimes near the canned mushrooms. If you buy a half pint of cream or half and half you’ll have the perfect amount. When recipes call for a small amount of chicken broth I will often make my own using chicken bouillon. It saves me from opening a full carton or can and not using it all.

  • 4 boneless skinless chicken breasts (thinly sliced)
  • Olive oil: For searing the chicken
  • Salt and Pepper: Just to taste

Creamy Spinach Artichoke Sauce

  • Butter: Everything tastes better with butter
  • Garlic cloves minced: Adds a punch of flavor
  • Flour: Thickens the sauce.
  • Chicken broth: Adds a bit of liquid and flavor.
  • Heavy cream or half and half: Creates the luscious creamy texture.
  • Grated parmesan cheese: The sharpness of the cheese is a great match with the spinach and artichokes.
  • Garlic powder: Adds a touch more flavor.
  • Pepper and salt: Add it to taste!
  • Spinach chopped: Not only adds flavor but adds a beautiful color to the dish.
  • Artichokes (quartered): Be sure to drain the artichokes

Making Succulent Spinach Artichoke Chicken

One of the best things about this recipe is that I can make it all in the same pan. I love time savers like this. And it comes together so quickly. I can have dinner on the table in no time flat and it’s such a delectable dish. It tastes and looks like I slaved all day. It’ll be our little secret that you didn’t. Not only is it quick to make, it’s made all in one pot so clean up is a breeze.

  • Sear: In a large skillet add olive oil, salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Making the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.
sauteing chicken, making cream sauce and adding spinach and artichokes.

Cooking with Chicken Breasts

Chicken is low in calories and fat but high in protein making it a smart choice for meals. I used chicken breasts in this dish which can be tricky to cook. The breast is thick on one end and thin on the other, creating a cooking nightmare. To make sure the chicken is cooked all the way through, the thin end is usually over cooked. Or the thick end is under done. Eating raw chicken is extremely dangerous, so it’s important to cook it till it’s no longer pink. To help ensure even cooking without drying out your chicken there are a few tricks to try.

  • Thinly sliced: By cutting the thick end in half horizontally you can create pieces that are more even.
  • Flatten: Another trick is to place the chicken between two pieces of plastic wrap and then using a rolling pin pound the thick end of the chicken flat. This will create even thickness in your chicken breast.
  • Slice: Slicing the chicken in even strips will also ensure even cooking.
  • Chopping:  You can even chop the chicken if you desire. This could be perfect for feeding little ones.
  • Temperature:  Make sure your chicken is cooked to 165 degrees F. Insert an instant read thermometer into the thickest part of the chicken to make sure it’s at the right temperature.
Saucy spinach artichoke chicken on a plate.

Making Spinach Artichoke Chicken The Best

Making a dish that tastes like it came from a fancy Italian restaurant is easy with this recipe. There are a few tips to make sure it’s a definite winner among the family.

  • Can I use different Cheese?  Yes! Parmesan has a mild nutty flavor that compliments the dish beautifully. To get the same kind of flavor look for similar cheeses like Asiago, Pecorino, or Romano which are similar in both taste and texture.
  • Can I use Chicken Thighs? Yes! I would use boneless, skinless chicken thighs. Slicing the chicken thighs won’t be necessary like it is with the breasts. You will still want to check the internal temperature and make sure the thickest part of the thigh reaches 165 degrees.
  • Are the substitutes for the cream or half and half? Nope! The cream or half and half is what creates the creaminess and richness of the sauce. Using milk or even milk alternatives will change the consistency and even the flavor of the dish.
  • Leftovers: If there are any leftovers they keep beautifully in an airtight container in the fridge for up to 4 days. Warm up in the microwave or over medium heat on the stove.
  • Will I be able to freeze this? No, I do not recommend freezing this dish because of the cream sauce. It will separate once thawed and will not taste or look as appetizing. This is best eaten within the first few days of making. I don’t think you’ll have any trouble doing that, however.

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