Creamy Spinach Artichoke Chicken is loaded with the same rich flavors of classic spinach artichoke dip, but with added chicken to make it a meal. It’s an easy recipe that can be made in around 30 minutes making it perfect for busy weeknights.
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Creamy Spinach Artichoke Chicken is a insanely flavorful, one-pan skillet dinner.
If you love spinach artichoke dip, you are sure to love this chicken recipe, as well. The flavor is so similar to spinach artichoke dip, but with added chicken in a creamier sauce.
A similar recipe, without the spinach, that you may also want to try is Creamy Lemon Artichoke Chicken.
Why This Recipe Works
- This is an easy recipe to prepare all in one skillet. It requires less than 10 ingredients and about 30 minutes to prep and cook.
- It has the same creamy, delicious flavor of spinach artichoke dip but as a chicken skillet meal.
- With only 6 net carbs per serving, this recipe is naturally low carb and gluten free.
Step-By-Step Instructions
Ingredients
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breasts (thin cut)
- salt
- pepper
- 2 cloves garlic (minced)
- 2 tablespoons white wine: if you’d rather not use wine, you can use white grape juice or white wine vinegar instead.
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/2 pound fresh spinach
- 12 ounces marinated artichoke hearts (drained)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic, juice and zest a lemon and drain the artichokes.
Preheat your oven to 350°F.
Create!
In an deep, oven-proof skillet melt the butter over medium-high heat.
Season the chicken with salt and pepper and add it to the hot skillet. Cook for 2-3 minutes per side or until golden brown. Remove to a plate.
Add the minced garlic to the same skillet and cook for 30 seconds. Stir in the white wine, lemon juice, lemon zest and spinach. Cook until the spinach is just wilted, about 1-2 minutes.
Reduce the heat to low and stir in the artichokes, heavy whipping cream and Parmesan cheese, stirring until the cheese in melted. Place the chicken back into the skillet and coat with the sauce.
Transfer the skillet to the oven and bake for about 15 minutes, or until the sauce is hot and bubbly.
Chef’s Tip: if you don’t have an oven-proof skillet, you can transfer everything to a baking dish before placing it in the oven.
Present!
Serve, as desired.
Tips and Techniques
- If you don’t have an oven-proof skillet, you can transfer everything to a baking dish before cooking in the oven.
- Use fresh garlic, lemon and spinach for the best results.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
What Do You Serve With Spinach Artichoke Chicken?
Spinach artichoke chicken can be served with rice, pasta or potatoes. You can also add a small salad or side of additional veggies, if preferred.
What Can You Substitute For White Wine?
White grape juice or white wine vinegar can be used as a substitute for white wine.
What Can You Substitute For Heavy Cream?
You can substitute half-and-half or whole milk as a substitute for the heavy cream. The sauce may be slightly thinner if you use a substitute.
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Creamy Spinach Artichoke Chicken
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Creamy Spinach Artichoke Chicken is loaded with the same rich flavors of classic spinach artichoke dip, but with added chicken to make it a meal. It's an easy recipe that can be made in around 30 minutes making it perfect for busy weeknights.
Course Main DishCuisine Chicken, Gluten Free, Low Carb
Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes
Servings 4 servings
Calories 418kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breasts (sliced thin)
- salt
- pepper
- 2 cloves garlic (minced)
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 pound fresh spinach
- 12 ounces marinated artichokes (drained)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Melt the butter in an oven-proof skillet over medium-high heat.1 tablespoon unsalted butter
- Season the chicken with salt and pepper and add to the hot skillet.1 pound boneless, skinless chicken breasts, salt, pepper
- Cook the chicken for 2-3 minutes per side or until golden brown, remove to a plate.
- Add the garlic to the skillet and cook for 30-60 seconds.2 cloves garlic
- Stir in the white wine, lemon juice, lemon zest, and spinach. 2 tablespoons white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 pound fresh spinach
- Continue to cook, stirring often, until the spinach is wilted, about 1-2 minutes.
- Reduce the heat to low and stir in the artichokes, heavy cream, and Parmesan cheese, stirring until the cheese is melted.12 ounces marinated artichokes, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
- Place the chicken back into the skillet and coat with the sauce.
- Transfer the skillet to the oven and bake for about 15 minutes or until hot and bubbly.
Notes
Tips and Techniques
- If you don’t have an oven-proof skillet, you can transfer everything to a baking dish before cooking in the oven.
- Use fresh garlic, lemon, and spinach for the best results.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 9g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 999mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6825IU | Vitamin C: 38mg | Calcium: 252mg | Iron: 3mg
This recipe was originally published on July 15, 2019. It was updated with new images, an improved recipe, step-by-step instructions, tips, techniques and FAQ’s in April 2024.
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