Spinach Artichoke Chicken
Mar 23, 2026
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Creamy spinach artichoke chicken is a one-pan dinner with seared chicken breasts, fresh spinach, and savory artichokes in a quick cheese sauce. It’s inspired by the flavors in spinach artichoke dip (my fave!) and made into an easy weeknight chicken recipe.
Creamy Spinach Artichoke Chicken
I could eat my artichoke dip by the spoonful. As a more… civilized way to make it into dinner, I’ve turned those flavors into pasta and now, this creamy, one-pan spinach artichoke chicken. This recipe takes 30 minutes to make, so it’s quick enough for weeknight meals and fancy enough for a special dinner.
Pair this garlicky spinach artichoke chicken with a basket of breadsticks and your favorite white wine. Even better, pour yourself a glass while you’re cooking! Also, try my creamy spinach chicken and this baked artichoke chicken recipe.
Recipe Ingredients
You’ll find the full ingredients list with measurements, as well as recipe details, in the recipe card below the post.
- Olive Oil – Or your choice of cooking oil.
- Chicken – I like boneless skinless chicken breasts, but thighs or bone-in chicken will also work. The latter will take slightly longer to cook.
- Dried Oregano – You can also use fresh. You’ll need about three times the amount.
- Butter – Salted or unsalted.
- Chicken Broth – I prefer low-sodium chicken broth. If you’d like, replace half or all of the chicken broth with dry white wine, like Chardonnay.
- Marinated Artichoke Hearts – Choose your favorite canned or jarred artichoke hearts.
- Baby Spinach – Fresh or frozen, see below.
- Half-and-Half – For a lighter sauce, use whole milk. For a richer sauce, use heavy cream. I like half-and-half because it’s somewhere in the middle.
- Mozzarella – Freshly shredded. Grated parmesan is a good alternative.
Can I Use Frozen Spinach?
Yes. If you’re using frozen spinach, be sure to thaw it completely and squeeze out the excess moisture first. Too much liquid will make the cheese sauce watery.
What to Serve With Spinach Artichoke Chicken
My favorite way to serve saucy spinach artichoke chicken is with a side of crispy air fryer garlic bread or copycat Texas Roadhouse rolls to sop up the leftover sauce. Then, try any of these serving ideas:
- Pasta and rice: I like to serve my spinach artichoke chicken with fluffy jasmine rice, while my husband prefers his with a big bowl of garlic butter pasta.
- Salad: Balance the richness of the chicken with a fresh tomato and cucumber salad.
- Veggies: Add an extra helping of veggies to the plate with Parmesan roasted vegetables or steamed broccoli, which go nicely with the creamy sauce.
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Spinach Artichoke Chicken
Ingredients
- 2 tablespoons olive oil
- 4 to 6 boneless skinless chicken breasts
- salt and fresh ground pepper, to taste
- ½ teaspoon dried oregano, if you'd like, you can use dried basil, rosemary, or thyme
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth, or dry white wine
- 2 cups marinated artichoke hearts, chopped
- 6 ounces baby spinach
- 1 cup half and half, you can also use whole milk or heavy cream
- ½ cup low-fat part-skim shredded mozzarella
- ¼ cup grated Parmesan cheese
Instructions
- Sear the chicken. Heat olive oil over medium-high heat in a large skillet. Season chicken breasts with oregano, salt, and pepper. Add chicken breasts to the hot oil and cook until browned, about 5 to 6 minutes per side. Remove chicken from the skillet and set aside.
- Sauté. Melt butter in the same skillet. Stir in garlic and cook for about 20 seconds, or until fragrant.
- Add broth. Pour in chicken broth or wine; stir and continue to cook until the liquid has reduced, about 3 minutes.
- Add the artichokes and spinach. Stir in the artichoke hearts; cook for 1 minute. Add in baby spinach and cook for 1 more minute, or until spinach is wilted.
- Make it creamy. Stir in half-and-half and bring to a simmer. Add mozzarella and parmesan; stir until combined.
- Put it all together. Transfer chicken back into the skillet and cook for 5 more minutes, or until the sauce has thickened and the chicken is completely cooked through. Remove from heat and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spinach Artichoke Chicken
- Cook the chicken. First, add the chicken to a hot skillet with oil. Cook the chicken for 5-6 minutes per side, until done. Afterward, move the chicken to a plate and set it aside.
- Sauté. Next, sauté the garlic in butter. Deglaze the skillet with either wine or chicken broth – your choice – and cook for a few minutes to reduce.
- Add artichokes and spinach. Now, stir in the chopped marinated artichokes. Cook for a minute, and stir in the baby spinach.
- Make it creamy. Cook for a minute or two more, and pour in the half-and-half (or cream or whole milk). Stir in the cheese so it melts.
- Put it all together. Finally, return the chicken breasts to the skillet. Nestle them into the sauce and cook for several minutes, until the sauce thickens. Serve right away over rice or pasta with your favorite sides.
Can I Reheat This Recipe?
Yes! I’ve successfully refrigerated leftovers in an airtight container and reheated them for lunch the next day. The flavors are, dare I say, even better! Warm the spinach artichoke chicken gently on the stovetop or in the microwave. I wouldn’t recommend freezing, however, as the creamy sauce won’t hold up well.
This was awesome! My family loved it just as the recipe was written! Didn’t have to change a thing. Thanks for sharing
That’s great to hear! I’m very glad you and your family enjoyed it! Thank you for chiming in! 🙂