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.
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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.
- 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.
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
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:
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.
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.
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.
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!
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Spinach Artichoke Chicken Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A creamy and flavorful Spinach Artichoke Chicken recipe featuring tender chicken breasts smothered in a luscious spinach and artichoke cheese sauce. Perfect for a satisfying dinner that combines classic appetizer flavors with hearty protein.
Ingredients
Chicken
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 ½ tablespoon olive oil
Sauce
- 2 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon flour
- 5 oz fresh spinach, rinsed, drained and chopped (3 ½ packed cups)
- 1 (14 oz) can artichoke quarters, drained and chopped
- 1 ¼ cups milk
- 4 oz Neufchatel cheese, diced into small cubes
- ⅓ cup finely shredded parmesan cheese
- ¼ cup sour cream
- Red pepper flakes (optional)
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness using the flat side of a meat mallet. Season both sides generously with salt and freshly ground black pepper to enhance the flavor and ensure even cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until the bottom is golden brown, about 5 to 6 minutes. Flip the chicken and continue cooking until the other side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 5 minutes longer. Remove the chicken and transfer it to a plate; cover with foil to keep warm.
- Make Sauce Base: In the same skillet, melt butter over medium heat. Add minced garlic and flour, cooking and stirring for about 30 seconds to form a roux that will thicken the sauce.
- Add Vegetables: Stir in the chopped spinach and artichokes. Sauté for about 1 minute until the spinach has wilted and the vegetables are fragrant.
- Add Liquids and Cheese: Pour in the milk, scraping up the browned bits from the bottom of the skillet for extra flavor. Add Neufchatel cheese cubes and parmesan cheese, seasoning with salt and pepper to taste. Cook and stir continuously until the mixture thickens slightly and the cheeses have fully melted into a creamy sauce.
- Finish Sauce and Serve: Stir in the sour cream to add richness and tang. Return the cooked chicken breasts to the skillet to coat them in the sauce. Optionally, sprinkle with red pepper flakes for a hint of heat before serving.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F without overcooking.
- Neufchatel cheese can be substituted with cream cheese for a similar texture and flavor.
- For a lighter version, substitute sour cream with Greek yogurt.
- Fresh spinach can be replaced with frozen spinach, thawed and drained thoroughly.
- Red pepper flakes are optional but add a nice slight kick to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg

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