Skillet Spinach Artichoke Chicken

If you love spinach artichoke dip, you’ll love the flavors and easy prep of this 30 minute skillet spinach artichoke chicken!

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

I’ve been indulging myself lately. My husband has been out of town five out of the past six weeks and I’ve been making dinners that are one hundred percent catered to my tastebuds. I never look forward to these big travel stints but I’m not gonna lie, I do eat some really good food when he is on the road.

Just making the best of the situation you know?

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

So what kind of food happens when he’s not going to be sitting down to dinner with me that night? A lot of tomatoes, mushrooms, quinoa, and artichokes. He really hates tomatoes and artichokes, quinoa is meh – he’ll eat it but he definitely wants it with some kind of meat and I could eat a big bowl of it sans meat – and artichokes he doesn’t dislike, but he isn’t as crazy about them as I am. I loooooove me some artichokes. Give me a whole roasted artichoke with melted butter and I’m in heaven.

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

If you are a fan of spinach artichoke dip (seriously. if?? is there even an IF here?? how can you not love spinarti dip?!) then you will be totally on board with this skillet spinach artichoke chicken. We’re talking pan roasted artichokes with garlic and spinach, whisked into a light and creamy white sauce, and served with very lightly breaded and browned chicken with the perfect topping of parmesan cheese.

Sold yet?

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

I might also add that this dish will only take you 30 minutes and you can use chicken breasts or thighs – whichever you prefer – and even lighten up that sauce by using half n’ half instead of heavy cream if you want to. BAM. Customizable, tasty, quick, one pan… what more could you ask for?!

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com

What people are saying about this Skillet Spinach Artichoke Chicken

“This was honestly the best thing I’ve cooked in a long time. I doubled the spinach, which was perfect—I may even triple it next time as it really does cook down. I personally chose to add salt and pepper to the flour and then dunk the chicken in an egg wash to help the flour stick, but that’s how I was taught. I also added salt and pepper throughout the cooking process. Very minor changes to an awesome recipe. I’m convinced it would turn out good as written, too.” – Christi

“Honestly the best new dish I’ve had in ages. Actually only took 30 minutes and was …. perfect.” – Christine

“Oh my goodness! I made it for dinner tonight! Huge hit with my husband and 2 teenage sons! Quick, easy and delish! I’ll definitely make again!” – Vicki

Skillet Spinach Artichoke Chicken | lecremedelacrumb.com
5 from 1 vote
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Skillet Spinach Artichoke Chicken

Simple ingredients give this tasty skillet spinach artichoke chicken a ton of flavor and get dinner on the table in just 30 minutes!

Course Main Course
Cuisine American
Keyword Artichoke, Chicken, spinach
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs (at least one per person)
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 15-ounce can artichoke hearts, quartered (drained, about 1 cup of artichoke hearts)
  • 2 cups packed baby spinach leaves
  • 2 teaspoons minced garlic
  • 1/2 cup chicken broth or vegetable broth
  • 1/3 cup heavy cream (see note)
  • 1/4 cup shaved or finely shredded parmesan cheese
  • freshly cracked black pepper for topping (optional)

Instructions

  1. Season chicken with salt and pepper on both sides. Toss in the flour to coat (you might not end up using all of the flour, that's okay - just discard any excess).

  2. Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.

  3. Melt butter in the pan. Add artichokes, garlic, and spinach to pan. Saute over medium heat 3-4 minutes until spinach is wilted and artichokes begin to brown on the edges.

  4. Add chicken broth to pan and stir for 3-5 minutes until liquid is reduced by half. Stir in heavy cream and salt and pepper to taste.

  5. Transfer chicken back to pan and toss to coat in the sauce. Sprinkle with parmesan cheese and allow to melt for a minute or so. Garnish with fresh cracked black pepper and serve hot.

Recipe Notes

You can sub another milk, such as Half and Half for the heavy cream for a lighter version - note that the sauce will be slightly less rich and not quite as thick if you don't use heavy cream but still very delicious.

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Comments

Yum! I am a big fan of spinach artichoke dip so this is right up my alley. Would love to try it with tofu instead of chicken for a veggie option!
http://www.sprinklesandsaturdays.com

Can you do this in the oven? Maybe just the chicken part and then add to skillet?
Sounds good.

hey girl this looks so tasty!

Spinach artichoke dip is one of my faves to find at a party…you will always find me posted up near it 🙂 this chicken looks like a much healthier way to get my spinach artichoke fix!

This looks great. Can’t wait to make it. What do you serve it with?

Loved it!! Only thing I would change is next time I might add more spinach. Thanks for the recipe.

    Thanks so much for the great feedback Melissa! And so glad you liked this dish!! 🙂 🙂

    I agree with Melissa. Delicious! I doubled and should have tripled the amount of spinach as it really cooks down. Kept everything else the same.

Honestly the best new dish I’ve had in ages. Actually only took 30 minutes and was …. perfect.

This was honestly the best thing I’ve cooked in a long time. I followed the other commenter’s advice and doubled the spinach, which was perfect—I may even triple it next time as it really does cook down. I personally chose to add salt and pepper to the flour and then dunk the chicken in an egg wash to help the flour stick, but that’s how I was taught. I also added salt and pepper throughout the cooking process. Very minor changes to an awesome recipe. I’m convinced it would turn out good as written, too.

Oh my goodness! I made it for dinner tonight! Huge hit with my husband and 2 teenage sons! Quick, easy and delish! I’ll definitely make again!

I think this would totally rock with sundried tomatoes added to it. I think I will make the original and then add that when I cook it again. I will let you know how it goes.

It was totally delicious. I cooked some bacon in a cast iron skillet, removed the bacon and crumbled it and set aside. I then cooked the cHickEn in the bacon grease. Followed recipe then added the crumbled bacon. This Is a great recipe.

    It sounds like you did a great job, Donna! Thanks for sharing your experience and input!

I absolutley love this website!! My husband and daughter said i couldnt cook then i found this page . My husdand is a chef and he is blown away!!!!

    Way to go, Stacey!!! Way to show that chef in your life whats up! 😉 Thank you for the nice compliment- simple and tasty is what I am all about!


Quick and delicious! This would have been good over pasta, but I kept it ‘healthier’ and enjoyed it as is. I did throw in extra spinach because of the other comments.

    Awesome job, Llana!! Way to go with keeping it “healthier” 😉 Thanks for your feedback!

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