Skillet Spinach Artichoke Chicken
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If you love spinach artichoke dip, you’ll love the flavors and easy prep of this 30 minute skillet spinach artichoke chicken!
Want more recipes with artichoke? Head on over to my How to Cook Artichoke & Best Artichoke Dipping Sauce, One Pan Baked Lemon Chicken and Artichokes, and Lemon Artichoke & Asparagus Pasta next.
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?
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.
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?
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?!
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
Ingredients
- 4 boneless skinless chicken breasts , OR 4-6 boneless skinless chicken thighs (at least one per person)
- ¼ 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
- ½ cup chicken broth , or vegetable broth
- ⅓ cup heavy cream, (see note)
- ¼ cup shaved or finely shredded parmesan cheese
- freshly cracked black pepper for topping , (optional)
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use almond milk instead of cream?
Do you use marinated artichoke hearts or the ones packed in water?
I’ve used both 🙂
I want to make this without flour could I sub almond flour to cost the chicken? What do you think?
I loved this recipe easy and very delicious! Thank you!!
Can this be frozen?
I made this today and it was delicious! thank you!
You are welcome!
This is fantastic – the whole family loved it! Any idea on the nutritional information on this recipe?
Glad you loved this recipe. I recommend using MyFitnessPal. They have an awesome tool where you can input any recipe URL into and it will generate all the nutritional information for you.
Loved it! This has Beed added to my dinner recipe repertoire!
Super excited to hear that you enjoyed this recipe so much, Phyllis! Thank you for your feedback!
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!
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!
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!