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Home » Main Course » One Pan Creamy Spinach Artichoke Chicken Recipe

One Pan Creamy Spinach Artichoke Chicken Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 30, 2020
4.75 from 141 votes


Last Updated December 30, 2020 | 17 Comments

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41.8K shares
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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.

A close up of spinach artichoke chicken

One Pan Creamy Spinach Artichoke Chicken Recipe

4.75 from 141 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 25 mins
Total Time 30 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.)

Keyword Creamy Spinach Artichoke Chicken, Spinach Artichoke Chicken, Spinach artichoke chicken recipe
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

41.8K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. David Newman says

    January 8, 2023 at 1:31 pm

    Why does the number of chicken breasts change when moving between US customary and metric ?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 8, 2023 at 4:13 pm

      Not sure, but I will report that to my recipe card developer. Thanks for letting me know 🙂

      Reply
  2. Brandi says

    October 25, 2022 at 4:21 pm

    5 stars
    This was so yummy!! I fried 5 strips of bacon and used the grease with the EVOO to sauté the chicken. Didn’t have shallot or HWC so I had to sub red onion and milk plus cornstarch slurry to thicken. I sprinkled the bacon on top served with basamati rice and it came out DELICIOUS!!!!! TYSM for posting!

    Reply
  3. Kate says

    March 8, 2022 at 4:11 pm

    5 stars
    Oh so delicious! I did add some sautéed mushrooms which added a nice touch. It’s a keeper!

    Reply
  4. Chris says

    February 4, 2021 at 4:26 pm

    5 stars
    Delicious!!!

    Reply
  5. Judy says

    October 13, 2020 at 6:17 pm

    5 stars
    Jessica —
    I made this tonight and it was wonderful! Will be making it again

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 14, 2020 at 11:18 am

      Thanks for the kind feedback Judy 🙂

      Reply
  6. Amy says

    March 24, 2020 at 3:16 pm

    5 stars
    5 Stars! So yummy! I made mine dairy free with full fat coconut milk and non dairy mozzarella cheese. My 6 year old twin boys loved it and one of them is a little tough to get to eat most vegetables so you know it’s good : ) Will probably serve leftovers over a little pasta to try beefing up for hungry kids. Thank you so much!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 24, 2020 at 9:09 pm

      I love hearing feedback about kids enjoying my recipes – thanks 🙂

      Reply
  7. Darcy Musto says

    March 18, 2020 at 12:55 pm

    5 stars
    I am 83 year old widow and need the easiest possible way to fix meals so I cheated on this one. Used the Tyson oven roasted diced chicken breast and then followed the recipe without having to cook chicken. It turned out great and I will make this often in the future. Thank you.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 18, 2020 at 4:24 pm

      Thanks for the kind feedback Darcy 🙂

      Reply
  8. William says

    January 3, 2020 at 11:18 am

    5 stars
    that was a well-done recipe!

    Reply
  9. Janet says

    August 10, 2019 at 4:13 pm

    5 stars
    Absolutely love this recipe. The sauce was a little thin but that’s a easy fix. And I use chicken thighs. Definitely five stars in my book!

    Reply
  10. John B. Kinnear says

    May 2, 2019 at 9:22 am

    5 stars
    This was delicious and easy to make! The sauce was a little thin for me but is easily fixed with a little beurre manie. To reduce the sodium I used S&W frozen artichoke hearts which have only 55 mg of sodium per ½ cup.

    Reply
  11. Donna B says

    March 25, 2019 at 3:29 pm

    Can I use chicken thighs?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 26, 2019 at 11:06 am

      Absolutely – my husband loves this recipe with chicken thighs!

      Reply
    • Marcela says

      November 15, 2019 at 11:13 pm

      5 stars
      Used thighs, it came out great!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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