This one-pan Creamy Spinach Artichoke Chicken is insanely good to the last bite. Extra juicy, flavorful chicken pan-seared and swimming in a lip-smacking spinach artichoke sauce. So creamy, so easy, and makes for a scrumptious weeknight chicken dinner. Pair this one alongside your favorite sides for a complete, filling meal!

gold serving spoon in black pan of creamy spinach artichoke chicken

This recipe is one of my favorites on BBR, y’all! When I think of chicken dishes that are in heavy rotation, this one is it. It was shared a few years ago and I just had to come back and freshen it up. Quick, easy, and flavor-filled dinners are my favorite! Plus, I know how much you all enjoy such recipes, too.

Whether you have a busy schedule, find yourself in a recipe rut, or just want to cook up something new…I know you’ll appreciate this one!

Creamy Spinach Artichoke Chicken 😛

Friends, this ONE-PAN, chicken dinner comes together with a breeze! Tender chicken sits atop a bed of creamy spinach and artichokes– whewww. I love the textures and flavors happening in this dish, delicious chunks of artichoke and fresh spinach enrobed in a scrumptious, cheesy sauce! Tons of flavor from spices, parmesan cheese, and heaps of garlic, too. You. Will. Love. It!

⇢ More BBR meals: parmesan crusted chicken, delish blackened salmon with mango salsa, love this lemon herb butter ravioli, cozy red beans and rice, this one-pan sausage kale pasta, and for sure this filipino-style chicken adobo– eep!

creamy spinach artichoke chicken on small speckled plate with gold fork and knife on the side

Ingredients Needed For This Dish

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Chicken: Two large chicken breasts- sliced in half lengthwise for 4 cutlets.
  • Seasonings: I use old bay seasoning (this is a great blend of herbs/spices), garlic powder, red pepper flakes-optional, and salt/pepper.
  • Butter & olive oil: For cooking the chicken, sautéing the onion.
  • Onion: Love the addition of sautéed onions here, yum.
  • Garlic: Big, bold garlicky flavor throughout this dish!
  • Chicken broth: For the sauce and further enhanced chicken flavor.
  • Heavy cream: Makes the creamy spinach artichoke chicken, well, creamy.
  • Lemon juice: Bright lemony goodness, yes plz, fresh is best!
  • Parmesan cheese: Nutty, salty parmesan cheese to thicken the sauce, swoon.
  • Artichokes: I use marinated artichokes that are oil-packed as opposed to canned artichokes in water. Feel free to use either one, but be sure to drain the excess oil/water prior to adding them into the skillet. If using oil-packed artichokes, you can reserve the leftover oil to make salad dressing or repurpose as you desire.
  • Fresh spinach: Get your dose of nutritious spinach all up and through this recipe, peeps. An entire bag of fresh spinach goes into it!

⇢ This Creamy Spinach Artichoke Chicken recipe is so effortless and super easy to make, yay. It’s extra simple yet flavor-packed to the max! 🙌🏾

ingredients for creamy spinach artichoke chicken on beige surface

How To Make This Creamy Spinach Artichoke Chicken Recipe (one-pan & so easy!!!)

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Step one: Slice the chicken breasts in half, lengthwise. This will give you a total of four thinner chicken cutlets.
  2. Step two: Season the chicken pieces with spices and massage to fully coat.
  3. Step three: Heat the butter and olive oil. Pan-fry the chicken cutlets until golden brown and cooked through- then set chicken aside.
  4. Step four: Add the chopped onion into the pan and sauté until tender and golden. Then add in the garlic and continue cooking until fragrant.
  5. Step five: Next, pour in the broth/lemon juice to deglaze the pan, use a wooden utensil to stir the broth into the onion mixture, scraping up any bits.
  6. Step six: Pour in the cream, sprinkle in the parmesan cheese, and add the artichokes and fresh spinach, stirring all to combine.
  7. Step seven: Let the spinach artichoke mixture to simmer together, the spinach will wilt down significantly. Then add the cooked chicken back into the pan along with any collected juices. Continue cooking the entire dish, until the chicken has re-warmed in the pan and the sauce has thickened.
  8. Step eight: Serve the creamy spinach artichoke chicken, stat! Spoon the saucy mixture over the chicken and pair with your favorite sides.
creamy spinach artichoke chicken in large black pan

FAQs, Tips + Tricks, & More Information:

You may have additional questions about this spinach artichoke chicken recipe. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra info:

Can I Use Other Chicken Parts?

Chicken breasts (cutlets) really work best here! They pan-fry better and cook faster as opposed to bone-in parts like legs or thighs. Boneless/skinless chicken thighs would work in a pinch, but they won’t hit quite the same.

Heavy Cream Alternative?

Heavy whipping cream has a great texture and a richness level to it that really makes the sauce creamy and flavorful. The use of heavy cream is highly unmatched to milk, half and half, or coconut milk/cream. In addition, the use of alternative types of cream may cause curdling and/or a different kind of flavor. Please know that this recipe has only been tested using cream, experiment at your own risk. Come back and let us know if you do try something else! ♡

What To Serve With Spinach Artichoke Chicken

This recipe is absolutely freakin’ delicious with:

creamy spinach artichoke chicken on small speckled plates with striped linen on the side

You know you wanna be all up in this Creamy Spinach Artichoke Chicken pan, ha! I just know you’ll enjoy this one, friends. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

*This post was originally published on 2/4/2020 and updated as of 7/7/2022.

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gold serving spoon in black pan of creamy spinach artichoke chicken

Creamy Spinach Artichoke Chicken

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Stovetop
  • Cuisine: American

Description

This one-pan Creamy Spinach Artichoke Chicken is insanely good to the last bite. Extra juicy, flavorful chicken pan-seared and swimming in a lip-smacking spinach artichoke sauce. So creamy, so easy, and makes for a scrumptious weeknight chicken dinner. Pair this one alongside your favorite sides for a complete, filling meal!


Ingredients

Scale
  • 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
  • 1 teaspoon old bay seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes- optional
  • kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more as needed
  • 1 cup chopped white onion
  • 4 cloves of garlic, finely minced
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons fresh lemon juice
  • 1 cup heavy whipping cream
  • 1 (heaping) cup freshly grated parmesan cheese
  • 12-ounce jar marinated & quartered artichokes, liquid drained & discarded/reserved
  • 5-ounce package fresh baby spinach

Instructions

  1. On a large plate or small baking sheet, season the chicken with old bay seasoning, garlic powder, red pepper flakes, and salt/pepper- to taste. Use your hands to massage the spices into the chicken to coat on all surfaces. Then set the seasoned chicken aside.
  2. In a large, deep skillet or sauté pan over medium heat, add in the butter and olive oil. Once the mixture starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the chicken into the pan. Don’t overcrowd the skillet, cook the chicken in batches, if needed.
  3. Cook the chicken cutlets for 3-4 minutes per side or until the chicken is golden brown and slightly crisp with the chicken cooked through. To be precise, the internal temperature should read at least 165°F. Transfer the cooked chicken to a clean plate/platter and repeat the process with any remaining chicken, as needed.
  4. If the skillet is looking dry after cooking the chicken, add a slick more of oil, only if needed. Then add in the chopped onion and sauté for 3-4 minutes or until tender and golden, stirring every so often. Then add in the garlic and continue cooking until fragrant, about 1 minute.
  5. Next, pour in the broth and lemon juice to deglaze the pan, use a wooden utensil to stir the broth into the onion mixture, scraping up any bits. Let it bubble for 1-2 minutes or until the broth has noticeably reduced a bit. Then reduce the heat to medium-low.
  6. Pour in the cream and sprinkle in the parmesan cheese, stirring to combine. Add in the artichokes and fresh spinach, gently mixing everything together well to fully combine.
  7. Allow the spinach artichoke mixture to simmer together for 2-3 minutes, the spinach will wilt down significantly. Then add the cooked chicken back into the pan along with any residual juices. Continue cooking the entire dish for another 3-4 minutes, until the chicken has simmered in the pan and the sauce has thickened some.
  8. Serve the creamy spinach artichoke chicken immediately, spooning the sauce mixture over the chicken, and pair alongside your favorite side items (mashed potatoes, rice, pasta, etc.), if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: one pan dinner, chicken dinner, spinach artichoke, spinach artichoke chicken, creamy chicken, creamy spinach artichoke chicken