There’s something so irresistible about creamy, cheesy chicken that’s packed with fresh spinach and tangy artichokes. This Spinach Artichoke Chicken Skillet Recipe brings all those flavors together in one skillet, making dinner both comforting and quick to put on the table.

The image shows three golden brown cooked chicken pieces layered on a creamy white sauce with green spinach leaves and light beige artichoke pieces inside a pale green pot. The chicken has a slightly crispy texture with some black pepper sprinkled on top. A silver fork is lifting one chicken piece, partially covered with the creamy sauce. The pot is set on a white marbled surface with a white plate and silver fork partially visible at the bottom left corner. 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

I absolutely adore this Spinach Artichoke Chicken Skillet Recipe because it transforms simple ingredients into a rich, satisfying meal with minimal fuss. It’s one of those dishes that feels special but is perfect for everyday dinners.

One-Skillet Simplicity: Cleanup is a breeze since everything cooks right in the same pan, saving you time without sacrificing flavor.
Creamy Spinach & Artichoke Goodness: The combination of fresh spinach and tangy artichokes with melty cheeses gives you that comforting dip flavor with a hearty twist.
Juicy, Tender Chicken: Pounding the chicken breasts ensures even cooking and a tender bite every single time.
Customizable Heat: Adding red pepper flakes is optional, so you can dial up the spice—or keep it mellow to please everyone at the table.

The image shows a light green casserole dish filled with a creamy sauce covered by four golden-brown cooked chicken pieces. The creamy sauce has visible pieces of green spinach leaves and pale artichoke hearts spread evenly around and under the chicken. A silver spoon rests on the left side of the dish, partially dipped in the sauce. The cholesterol table has a white marbled texture in the background with a green cloth partially visible in the upper left corner. The chicken appears slightly seasoned with black pepper and red pepper flakes sprinkled on top photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines fresh ingredients with pantry staples to create a creamy sauce that clings perfectly to the chicken. Knowing what each ingredient brings helps you appreciate how thoughtfully this dish is balanced.

Flat lay of fresh raw boneless skinless chicken breasts, whole uncracked brown eggs beside coarse salt and a small mound of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white bowl with creamy pale yellow butter cubes, three whole garlic cloves, a few loosely packed fresh green spinach leaves, a small white bowl filled with quartered fresh artichoke hearts, a small white ceramic bowl of cold white milk, a small white bowl containing small cubes of creamy Neufchatel cheese, a small white bowl with finely shredded pale ivory parmesan cheese, a small white bowl of smooth white sour cream, and a scattering of vibrant red pepper flakes placed artfully, all arranged in perfect symmetry 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 use boneless, skinless for easy cooking and leftover storage, and pounding them flat ensures they cook evenly and stay juicy.
Olive oil and butter: A combo that adds flavor and helps build the sauce without overpowering the delicate spinach and artichoke taste.
Fresh garlic: Adds that aromatic punch that wakes up the cream sauce beautifully.
Flour: This thickens the sauce just right, giving it that velvety texture without clumping.
Fresh spinach: Rinsed and chopped so it cooks quickly and blends smoothly into the creamy mixture.
Artichoke quarters: Their tender, slightly tangy flavor is essential for that signature spin on the dip-inspired sauce.
Milk: I use whole milk for richness, but you can swap in lower fat versions if you want to lighten it up.
Neufchatel cheese: This is a lower-fat cream cheese that melts beautifully and gives a smooth texture without being too heavy.
Parmesan cheese: Adds a nutty umami kick that elevates the dish to savory perfection.
Sour cream: Stirred in at the end to add tang and creaminess, keeping the sauce luscious and balanced.
Red pepper flakes (optional): A sprinkle wakes up the flavor with just the right amount of heat.

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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’ve played around with this Spinach Artichoke Chicken Skillet Recipe quite a bit, and what I enjoy most is swapping in different cheeses or adding a protein twist to match my mood—or what’s in the fridge.

Variation: Once, I swapped Neufchatel for feta and added a sprinkle of smoked paprika—gave it a vibrant tang and a subtle smoky edge that my family loved.
Spice it up: If you like more heat, try adding a pinch of cayenne instead of red pepper flakes for a deep, warm spice.
Veggie boost: Toss in some mushrooms or chopped bell peppers with the spinach to up the veggie content and add texture.
Dairy-free option: Use a dairy-free cream cheese and a nut milk substitute, plus nutritional yeast instead of parmesan, for a creamy, vegan twist that still delivers flavor.

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

Step 1: Prep and Pound the Chicken

Start by pounding your chicken breasts to an even thickness — I use the flat side of my meat mallet wrapped in plastic wrap. This step is a game changer: it helps the chicken cook evenly without drying out. Season both sides generously with salt and fresh cracked black pepper.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully add your chicken. Let it cook undisturbed for about 5 to 6 minutes until that bottom side is gloriously golden brown. Flip and continue cooking for another 5 minutes or so, and check with an instant-read thermometer—you're looking for 165° F to be safe and juicy. Once done, transfer the chicken to a plate covered loosely with foil to keep warm.

Step 3: Whip Up the Creamy Spinach Artichoke Sauce

In the same skillet (no need to clean), melt butter over medium heat. Add minced garlic and sprinkle in flour, stirring constantly for about 30 seconds—this cooks off the raw flour taste. Toss in the chopped spinach and artichokes and sauté just until the spinach wilts, about a minute.

Pour in the milk slowly while scraping the browned bits off the skillet bottom—those add rich flavor you don’t want to miss. Stir in the Neufchatel cheese cubes and parmesan, seasoning with salt and pepper. Keep stirring until the sauce thickens slightly and the cheese melts into a silky mix.

Step 4: Finish and Serve

Stir in sour cream for that signature tang and creaminess, then nestle your chicken back into the skillet. Sprinkle with red pepper flakes for a hint of heat, if you like. Let everything warm together for a minute or two so the flavors meld. Serve straight from the skillet for that cozy, rustic vibe.

Top Tip

From cooking this Spinach Artichoke Chicken Skillet Recipe dozens of times, I’ve learned a few tricks to make it perfect every time. These tips will help you avoid common pitfalls and bring out the best flavors.

Even Chicken Thickness: Pounding your chicken isn’t just for looks — it ensures every bite cooks through evenly without the edges drying out.
Don’t Skip Scraping: Those browned bits left after searing aren’t just for show—they’re full of flavor. Scrape them up when adding milk for that deeper, richer sauce.
Cheese Consistency: Cube the Neufchatel cheese small so it melts quickly and evenly in the sauce, preventing lumps.
Control the Heat: Add red pepper flakes little by little to avoid overpowering the creamy flavor—you can always stir more in later based on your heat tolerance.

How to Serve Spinach Artichoke Chicken Skillet Recipe

spinach artichoke chicken - Serving Suggestion

Garnishes

I love finishing this dish with a handful of freshly chopped parsley or basil—it brightens the creamy richness with a fresh herbal note. A few lemon wedges on the side also add a nice zing when squeezed over.

Side Dishes

For sides, a simple garlic butter rice or fluffy mashed potatoes work wonders soaking up the sauce. Roasted veggies like asparagus or green beans bring a crisp contrast to the creamy skillet.

Creative Ways to Present

For a dinner party, I’ve served this in a cast iron skillet right on the table, garnished with a colorful sprinkle of diced roasted red peppers and toasted pine nuts. It gives an extra special, rustic touch that's sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I always let it cool completely before refrigerating to keep the sauce from breaking.

Freezing

I’ve frozen leftovers with success by storing the whole skillet mixture in freezer-safe containers. When thawed overnight in the fridge, it reheats well on the stovetop over low heat with a splash of milk to refresh the sauce.

Reheating

Reheat gently over medium-low heat, stirring often to evenly warm the sauce and keep the chicken tender. Microwaving works too—just add a small splash of milk and cover to keep it from drying out.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used as a convenient substitute. Just be sure to thaw it fully and squeeze out excess moisture before adding it to the skillet to avoid a watery sauce.

What can I use if I don’t have Neufchatel cheese?

You can substitute regular cream cheese, though it may be a bit richer. Alternatively, mascarpone or a mild goat cheese can also work, just adjust quantities and taste as you go.

Can I make this recipe dairy-free?

Absolutely! Swap out the cheeses for dairy-free alternatives like cashew cream or vegan cream cheese and use plant-based milk. Nutritional yeast makes a great cheesy substitute too.

What’s the best way to check if the chicken is cooked properly?

The safest and most reliable method is using an instant-read thermometer to check the internal temperature—it should reach 165°F (75°C). This ensures the chicken is fully cooked but still juicy.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe has become a staple in my kitchen because it hits that perfect balance between effortless and indulgent. I hope you’ll give it a go and find that same cozy satisfaction it brings to my table — it’s the kind of recipe you’ll want in regular rotation for busy weeknights or whenever you need a hug on a plate.