There’s something irresistibly cozy about this Spinach Artichoke Chicken Skillet Recipe — it’s creamy, comforting, and packs in vibrant flavors that brighten up your dinner plate. What makes it truly special is how effortlessly it combines tender chicken with a luscious spinach artichoke sauce all in one skillet.

The image shows three pieces of cooked chicken with a golden-brown color and a slightly crispy texture on top. They sit in a creamy white sauce with green spinach leaves and light brown artichoke pieces mixed inside. The sauce looks thick and smooth, coating the chicken and vegetables. A silver fork is lifting one piece of chicken from a light green pot, showing the creamy sauce dripping slightly. The pot's inside is cream-colored and stained slightly with sauce. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Chicken Skillet Recipe
Top Tip
How to Serve Spinach Artichoke Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Chicken Skillet Recipe

Why You'll Love This Recipe

Honestly, this Spinach Artichoke Chicken Skillet Recipe quickly became one of my go-tos for weeknight dinners. It’s a crowd-pleaser with simple ingredients but delivers restaurant-quality flavor without the fuss.

One-Pan Wonder: You cook everything in one skillet, making cleanup a breeze—something we all appreciate on busy nights.
Rich and Creamy Sauce: The creamy spinach and artichoke mixture feels indulgent but is made with straightforward ingredients you likely have on hand.
Protein-Packed and Delicious: Juicy chicken breasts soak up all those flavors, making every bite satisfying and nourishing.
Customizable Spice: I love tossing in red pepper flakes for a slight kick, but you can easily adjust it to your family’s taste.

Ingredients & Why They Work

The magic here is all about balance — tender chicken pairs perfectly with the creamy, tangy spinach and artichoke mixture. Each ingredient plays a vital role, so I always recommend fresh spinach and quality cheeses when possible for the best flavor.

Flat lay of four raw boneless, skinless chicken breasts seasoned with salt and freshly ground black pepper, three whole garlic cloves, a small white ceramic bowl of olive oil, a small white ceramic bowl of butter, a small white ceramic bowl of flour, a heap of fresh chopped spinach leaves, a small white ceramic bowl filled with chopped artichoke quarters, a small white ceramic bowl of milk, small cubes of pale creamy Neufchatel cheese arranged neatly, a small white ceramic bowl of finely shredded parmesan cheese, a small white ceramic bowl of sour cream, and a small white ceramic bowl of red pepper flakes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I like to pound them even to cook evenly and stay juicy. Fresh is best, but thawed from frozen works fine too.
Olive oil & butter: The combo adds depth—olive oil is great for browning, and butter enriches the sauce.
Garlic: Fresh garlic is key here. It adds that aromatic punch you’ll notice right away.
Flour: This helps thicken the sauce just enough for coating the chicken beautifully.
Fresh spinach: Adds vibrant color and a healthy pop. Make sure to rinse and drain it well to avoid watery sauce.
Artichoke quarters: I use canned for convenience—just drain and chop to release their tender flavor.
Milk: Brings creaminess without heaviness. Whole or 2% milk works best.
Neufchatel cheese: This is my secret weapon—it melts into the sauce giving it a silky texture but with less fat than cream cheese.
Parmesan cheese: Adds a nutty, savory punch that brightens up the creamy sauce.
Sour cream: Stirred in at the end for richness and a slight tang to balance the flavors.
Red pepper flakes (optional): For a subtle heat if you want to step up the flavor a notch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always tell friends that one of the best parts of this Spinach Artichoke Chicken Skillet Recipe is how flexible it is. Feel free to tweak it based on what you love or what’s in your fridge.

Variation: I sometimes swap Neufchatel for cream cheese when I want it extra rich, or add a bit of sun-dried tomatoes for a little tangy sweetness.
Make it spicy: If you like heat, try adding some cayenne pepper along with the red pepper flakes, or a dash of hot sauce at the end.
Vegetarian twist: Skip the chicken and double the spinach and artichokes, then add a handful of cooked quinoa or chickpeas for protein.

Step-by-Step: How I Make Spinach Artichoke Chicken Skillet Recipe

Step 1: Tenderize and Season the Chicken

First, pound your chicken breasts using the flat side of a meat mallet. This evens out their thickness so they cook uniformly without drying out. Then, season both sides generously with salt and freshly ground black pepper. This simple step is key to boosting flavor right from the start.

Step 2: Sear the Chicken Until Golden

Heat olive oil over medium-high heat in a large skillet. Place chicken carefully and cook undisturbed for 5 to 6 minutes until you see a beautiful golden crust form on the bottom. Flip and cook another 5 minutes or until it reaches an internal temperature of 165°F. Remove chicken and tent with foil to keep warm — you don’t want those juices escaping.

Step 3: Build the Creamy Spinach Artichoke Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and stir in flour, cooking just about 30 seconds to get rid of the raw flour taste. Toss in your chopped spinach and artichokes, sautéing until the spinach wilts—this usually takes about a minute. Then pour in milk, using a spatula to scrape up any browned bits stuck to the pan. Those bits add flavor to your sauce!

Step 4: Melt in the Cheeses and Finish the Sauce

Add your diced Neufchatel cheese and Parmesan to the pan, stirring constantly until the mixture thickens slightly and the cheeses melt fully. Season with salt and pepper to taste, then stir in the sour cream for a creamy finish. Return the chicken to the skillet and spoon that luscious sauce right over it. Sprinkle with red pepper flakes if you like a little heat and cook for another minute to marry the flavors.

Top Tip

From personal experience, mastering the sauce is where this recipe shines. Here’s what I’ve learned to make it silky and flavorful every time you try it.

Don’t rush the roux: Cooking the flour and butter just right without browning ensures a smooth, lump-free sauce.
Scrape those brown bits: They’re packed with flavor, so gently deglaze with milk to lift them without burning or scraping too hard.
Fresh spinach only: I’ve tried frozen and it waters down the sauce too much, so fresh spinach really makes a difference.
Don’t overcook the chicken: It’ll keep cooking in the sauce once you add it back in, so pull it off the heat when it’s just done.

How to Serve Spinach Artichoke Chicken Skillet Recipe

Spinach Artichoke Chicken - Serving Suggestion

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley or a little extra shaved Parmesan on top—purely for that fresh color pop and a hint of extra flavor. A lemon wedge on the side also brightens it up wonderfully if you like a touch of citrus.

Side Dishes

This skillet pairs perfectly with fluffy rice, garlic mashed potatoes, or even a simple crusty bread to soak up the creamy sauce. I often throw roasted baby potatoes or a crisp green salad on the side for some fresh crunch.

Creative Ways to Present

For a dinner party, I’ve served this dish in cast iron skillets at the table, letting guests dig in family-style. Another fun twist is spooning the sauce over stuffed chicken breasts for an elegant look. You can also cut the cooked chicken into medallions and arrange in layers with the sauce in a shallow casserole for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I transfer the chicken and sauce into an airtight container and store it in the fridge. It keeps beautifully for up to 3 days, making it perfect for meal prep or a quick reheat.

Freezing

I’ve frozen this dish successfully by portioning it out in freezer-safe containers. Just be aware the sauce may separate a little when thawed, but a gentle reheat and stir bring it back to creamy perfection.

Reheating

To reheat leftovers, I prefer warming the skillet gently on the stove over low heat, adding a splash of milk if needed to loosen the sauce. Microwave works too but can dry out the chicken quickly if you’re not careful.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Frozen spinach tends to release extra water when cooked, which can make your sauce too runny. For the best texture and flavor, use fresh spinach and make sure to drain it well before adding it to the skillet.

What if I don’t have Neufchatel cheese, can I substitute it?

Absolutely! Neufchatel cheese is similar to cream cheese but with lower fat. You can substitute it with regular cream cheese, but expect a slightly richer sauce. Some people also use mascarpone for an even silkier texture.

Can I make this recipe gluten-free?

Yes! To make it gluten-free, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch. This tweak won’t change the flavor but will keep the sauce thick and creamy.

How do I know when the chicken is cooked properly?

The most reliable way is to use an instant-read thermometer. Chicken should reach an internal temperature of 165°F to be safe to eat. If you don’t have a thermometer, make sure the juices run clear and there’s no pink in the center after cutting into the thickest part.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe always feels like a warm hug on a plate for me. It’s comforting, tasty, and pretty simple to pull off any night of the week. I hope you enjoy making it as much as I do — it’s one of those dishes where the leftover sauce maybe tastes even better the next day. So grab your skillet and give it a go; I bet it’ll become a new favorite fast!