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Home ยป Recipe Index ยป Chicken and Poultry Recipes

One Pan Creamy Spinach Artichoke Chicken Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
December 30, 2020
4.77 from 180 votes


Last Updated December 30, 2020 | 25 Comments

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Creamy Spinach Artichoke Chicken Recipe pinterest pin collage image
Creamy Spinach Artichoke Chicken Recipe pinterest pin collage image

This Creamy Spinach Artichoke Chicken Recipe is made with simple and delicious ingredients like artichoke hearts and fresh baby spinach. If you love artichoke hearts and artichoke dip (or maybe even if you don’t), you’re definitely going to love this easy, comforting, 30-minute chicken skillet.

Close up image of Spinach Artichoke Chicken in a skillet.

Creamy Spinach Artichoke Chicken

I don’t know if you guys know this, but I have a serious weakness for artichoke hearts. From this healthy Mediterranean baked fish to this nourishing chicken and rice soup, there is always room for artichoke hearts somewhere.

I stumbled upon this old recipe the other afternoon and decided it deserved a much-needed face-lift. Still delicious, and just as easy to prepare as the original, in this recipe you’ll find juicy chicken, artichoke hearts, and fresh spinach all bathed in a light cream sauce.

My favorite part about this recipe is how easy it is to make! No fancy ingredients, it’s the perfect weeknight dinner!

Cast iron skillet filled with fully cooked spinach artichoke chicken in a light cream sauce.

How to make Spinach Artichoke Chicken

1. Prepare the chicken 

Often, when you buy chicken breasts from the market they are super thick or, at the very least, uneven in thickness. This can be problematic.

For starters, super thick chicken breasts take too long to cook. And once they are cooked, they’re usually so crispy and dry around the outside, you wonder if you know what you’re doing at all. 

Second, chicken that isn’t equal in thickness will cook at different rates which, well, is more work for you to keep track of.

Your best bet? Purchase chicken that is already thinly sliced. You may also use a meat tenderizer (or rolling pin) to pound the chicken breasts between plastic wrap OR slice larger, fatter chicken breasts in half lengthwise creating two thinner chicken cutlets.

Now that you have the chicken sorted out, cover them in a little olive oil and spices. I like to add the chicken to a large mixing bowl, coat in a tablespoon of olive oil, and then sprinkle with salt, pepper, and homemade Italian seasoning. 

Image of three fully cooked chicken breasts in a large cast iron skillet.

2. Cook the chicken

Heat your skillet over medium-high heat. Before adding any oil, get your skillet nice and hot…and then add the olive oil. 

Since this recipe calls for 6 chicken breasts, you’ll probably have to cook your chicken in two batches, three chicken breasts each time. Add the chicken to the skillet and cook each side for approximately 6 minutes. Your chicken will turn golden, but shouldn’t burn. If you notice it start to burn, reduce the heat.

Once the chicken is nearly cooked through (at least 145 degrees F with a digital meat thermometer, but no more than 155 degrees F) remove to a clean plate and repeat with the remaining chicken breasts.

3. Make the sauce

Return the skillet to medium heat. Add the butter and shallots and cook for a few minutes, stirring often. Add the garlic and cook for 30 seconds more.

  • Note: Do not ignore the garlic…or the shallots…as these will burn quickly.
Then add the artichoke hearts, spinach, and chicken broth to the skillet followed by the half-and-half and shredded mozzarella just as soon as the spinach starts to wilt.
 
Return the cooked chicken back to the skillet. Reduce the heat, if needed, to prevent the half-and-half from boiling. Allow the chicken to simmer until warmed through and fully cooked (this shouldn’t take more than 3-5 minutes).
 

4. Garnish and serve.

Make any final adjustments to the sauce by adding additional salt or pepper, to taste. Sprinkle with Parmesan cheese and garnish with fresh chopped parsley if desired.

Image of a cast iron skillet filled with artichoke hearts and spinach cooking in a large cast iron skillet with shallots and garlic.

Can I Use Frozen Spinach?

Absolutely. To use fresh spinach, remember to thaw it fully before adding it to the dish. It is also important to squeeze out as much liquid as possible from the spinach before adding it to the skillet. For this reason, I always find it easier to use fresh spinach versus frozen.

How to Serve Creamy Spinach Artichoke Chicken?

This spinach artichoke chicken is fabulous served with a side of cooked pasta or egg noodles, garlic bread, or even creamy mashed potatoes. Looking for something a little more low-carb? Try serving with cauliflower rice or zucchini noodles.

Overhead image of a large cast iron skillet filled with fresh spinach and artichoke hearts.

Try these other delicious chicken recipes,

Creamy Mushroom Chicken Recipe

Creamy Tuscan Chicken Recipe

Bruschetta Chicken Recipe

Creamy Chicken Florentine Recipe

Skillet Chicken with Bacon, Caper and Olive Sauce

Image of cooked chicken breasts surrounded by artichoke hearts and spinach in a light cream sauce all in a cast-iron skillet.

Did you try making this easy creamy spinach artichoke chicken recipe?

Tell me about it in the comments below! I always love to hear your thoughts.

RECIPE CARD

A close up of spinach artichoke chicken

One Pan Creamy Spinach Artichoke Chicken Recipe

4.77 from 180 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Made with simple and delicious ingredients like artichoke hearts and fresh baby spinach, this Creamy Spinach Artichoke Chicken is cooked in one pan and comes together in just 30 minutes.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 514 kcal

Ingredients
 
 

  • 3 tablespoon olive oil - divided
  • 6 boneless skinless chicken breasts - pounded to equal thickness
  • salt + black pepper - to season
  • 2 tablespoon Italian seasoning
  • 3 tablespoon butter - divided
  • 2 shallots - minced
  • 4 cloves garlic - minced
  • 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
  • 4 ounces fresh baby spinach
  • ½ cup low-sodium chicken broth - or water
  • 1.5 cup half-and-half - plus more as needed
  • ¼ cup Parmesan cheese - shredded
  • ½ cup mozzarella cheese - shredded
  • Fresh parsley - to garnish
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Instructions
 

  • Prepare the chicken - Transfer chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
  • Cook the chicken - Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed (it took me two rounds to cook the 6 chicken breasts), to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through (see notes)). Remove chicken from the skillet and set aside.
  • Make the Sauce - Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella cheese.
  • Return the chicken - Finally, return the chicken back to the skillet. Reduce heat if needed to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so.
  • Garnish and serve - Sprinkle with the shredded Parmesan cheese and additional salt and pepper, to taste. Garnish with fresh chopped parsley and crushed red pepper, if desired.

Jessica's Notes

  • In order to prevent your chicken from drying out or cooking unevenly, it's best to purchase chicken that is already thinly sliced. You may also use a meat tenderizer (or rolling pin) to pound the chicken breasts between plastic wrap.
  • For an even creamier sauce, swap the half-and-half for heavy cream and/or add 4 ounces of softened cream cheese at the same time as the cream.
  • This recipe is gluten-free.
  • Leftovers are delicious. Keep them stored in an air-tight container in the refrigerator for up to 3-4 days. I do not recommend freezing.

Nutritional Information

Calories: 514kcal | Carbohydrates: 7g | Protein: 54g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 192mg | Sodium: 486mg | Potassium: 1101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2355IU | Vitamin C: 9.8mg | Calcium: 225mg | Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Originally published October 2, 2016. Updated with new images and post content on March 19, 2019.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

43.3K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Christine says

    June 5, 2024 at 6:30 pm

    5 stars
    Soooo delicious! I added mushrooms, pine nuts, spinach, & artichokes and made it with a side of pasta! This is a keeper! Thank you!!!

    Reply
  2. Karon says

    April 23, 2024 at 10:49 am

    5 stars
    The outcome was delicious but sauce was thin. How would you suggest thickening it?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 23, 2024 at 11:11 am

      Cornstarch Slurry: Mix equal parts cornstarch and cold water to create a slurry. Start with one tablespoon of each, mix until smooth, and stir it into the simmering sauce. Allow the sauce to cook for a couple of minutes as it thickens. Adjust with more slurry if needed, but add gradually to avoid making the sauce too thick.

      Simmer to Reduce: Allow the sauce to simmer uncovered for a few extra minutes. The liquid will reduce, naturally thickening the sauce without the need for additional thickeners.

      Reply
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Recipe Rating




4.77 from 180 votes (164 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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