There's something so comforting about creamy, garlicky dishes that come together quickly, and this Spinach Artichoke Chicken Skillet Recipe fits the bill perfectly. It’s like the classic spinach artichoke dip got a hearty upgrade with tender chicken and a luscious sauce that you won’t want to stop spooning onto your plate.

The image shows three pieces of cooked chicken with a golden-brown color and a slightly crispy texture on top. They sit in a creamy white sauce with green spinach leaves and light brown artichoke pieces mixed inside. The sauce looks thick and smooth, coating the chicken and vegetables. A silver fork is lifting one piece of chicken from a light green pot, showing the creamy sauce dripping slightly. The pot's inside is cream-colored and stained slightly with sauce. The background is a white marbled texture 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’m genuinely excited to share this recipe because it’s one of those dishes that feels fancy but actually comes together with minimal fuss. The creamy sauce clings to juicy chicken breasts, and the spinach and artichokes add just the right freshness and texture. I love how versatile it is for weeknight dinners or casual entertaining.

Speedy Prep: You can have this dish on the table in just about 30 minutes, perfect for busy evenings.
Comfort Food with a Twist: Combining creamy spinach artichoke dip flavors into a hearty chicken skillet makes this unique and delicious.
Easy Ingredient Swaps: You can customize the cheeses and add spices to suit your taste — great for making it your own.
One-Pan Cleanup: The skillet method keeps things simple and flavorful with minimal dishes to wash.

A round light green baking dish holds four golden brown cooked chicken pieces placed on a creamy sauce. The sauce is off-white with visible textures of chopped green spinach leaves and light yellow artichoke pieces, spread evenly around and slightly on top of the chicken. Some red pepper flakes are sprinkled lightly on the chicken and sauce, adding small red spots. The ceramic dish sits on a white marbled surface, with a metal fork resting partially inside the dish on the left side. A green cloth is folded near the top left of the frame. The lighting highlights the moist texture of the sauce and the slight crispness of the chicken's skin. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is really in the balance between the creamy cheeses, bright spinach, and tangy artichokes. Plus, cooking everything in one skillet helps flavors mingle beautifully without extra cleanup.

Flat lay of four raw boneless, skinless chicken breasts seasoned with salt and freshly ground black pepper, three whole garlic cloves, a small white ceramic bowl of olive oil, a small white ceramic bowl of butter, a small white ceramic bowl of flour, a heap of fresh chopped spinach leaves, a small white ceramic bowl filled with chopped artichoke quarters, a small white ceramic bowl of milk, small cubes of pale creamy Neufchatel cheese arranged neatly, a small white ceramic bowl of finely shredded parmesan cheese, a small white ceramic bowl of sour cream, and a small white ceramic bowl of red pepper flakes, all placed 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 prefer boneless and skinless for quick cooking and easy slicing. Pounding them even helps get a nice sear and cooks them evenly.
Olive oil & butter: The combo adds depth—olive oil for a clean sear, butter for richness in the sauce.
Garlic: Minced fresh garlic gives this dish a fragrant, punchy base you’ll love.
Flour: Just a tablespoon thickens the sauce gently without making it gummy.
Fresh spinach: You want it rinsed and chopped; fresh spinach wilts quickly and gives freshness to balance the creamy sauce.
Artichoke quarters (canned): Drained and chopped, they bring a subtle tang and hearty texture that pairs perfectly.
Milk: I like using whole milk for creaminess without heaviness—keeps the sauce light but luscious.
Neufchatel cheese: This adds creaminess with a slightly tangy note, similar to cream cheese but lighter.
Parmesan cheese: Its nutty, salty flavor boosts the entire dish and melts beautifully into the sauce.
Sour cream: Stirred in at the end to make the sauce silky smooth and add a subtle tang.
Red pepper flakes (optional): For those who like a gentle heat kick to balance all the richness.

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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 like to keep this recipe classic, but I’ve definitely mixed things up over time to match what’s in my fridge or to suit different tastes. Feel free to try your own tweaks — this skillet is forgiving and welcomes creativity!

Variation: Once I swapped Neufchatel for cream cheese and added a splash of white wine to the sauce — the flavor got richer and a bit more complex. You can also use kale instead of spinach for a heartier bite.
Dietary swaps: For a lower-carb version, serve the skillet on cauliflower rice or zucchini noodles. You can also swap milk for a plant-based alternative, but I recommend full-fat for best texture.
Level of heat: I love adding red pepper flakes, but you can omit them for a milder palate or bump up the spice with cayenne if you like it fiery.

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

Step 1: Prep and pound the chicken

The first thing I do is pound the chicken breasts to an even thickness—about ½ inch is perfect. This step helps them cook evenly without drying out. Season both sides generously with salt and freshly ground black pepper. A well-seasoned chicken really sets the flavor foundation.

Step 2: Sear the chicken to golden perfection

Heat olive oil in a large skillet over medium-high heat. When the oil’s shimmering, place the chicken in. Don’t crowd the pan—work in batches if needed. Cook until the bottom turns golden brown, about 5 to 6 minutes. Flip the chicken and continue cooking until the other side is golden and the internal temperature hits 165°F. Transfer to a plate and tent with foil; keeping it warm is key to juicy chicken.

Step 3: Build the creamy spinach artichoke sauce

In the same skillet, melt butter over medium heat. Add the minced garlic and flour and cook for about 30 seconds—this cooks out the raw flour taste without browning it. Toss in your fresh spinach and chopped artichokes, sautéing just until the spinach wilts, about a minute.

Next, pour in the milk while scraping the bottom of the pan with your spatula to lift all those flavorful browned bits. Don’t worry if you can’t get them all, because as the sauce cooks, more of that golden goodness will dissolve in. Stir in the Neufchatel and Parmesan cheeses, seasoning with salt and pepper to taste. Cook while stirring gently until the sauce thickens slightly and cheeses are fully melted.

Finally, stir in the sour cream for a smooth finish, then nestle the chicken back into the skillet. Sprinkle with red pepper flakes to add just a little kick.

Top Tip

After making this recipe several times, I’ve realized a few things that really make a difference between a good dinner and a memorable one. These tips helped me avoid common pitfalls and get a perfectly creamy and flavorful skillet every time.

Even thickness matters: Don’t skip pounding the chicken! It cooks evenly without drying out or getting tough.
Don’t rush the sauce: Take your time stirring in the cheeses over medium heat — it keeps the sauce velvety and prevents it from breaking.
Fresh spinach is best: I tried frozen once, but fresh really brightens the dish and wilts beautifully.
Rest the chicken: Tent with foil to keep warm and juicy while you finish the sauce—this also helps the flavors meld.

How to Serve Spinach Artichoke Chicken Skillet Recipe

Spinach Artichoke Chicken - Serving Suggestion

Garnishes

I like to top this skillet dish with a sprinkle of extra Parmesan and a few fresh basil leaves when I have them on hand. The freshness balances the creamy richness and adds a pop of color that makes it look as good as it tastes.

Side Dishes

For sides, I often keep it simple with garlic butter roasted potatoes or a crisp green salad tossed in a lemon vinaigrette to cut through the richness. Steamed rice or crusty bread also soak up the sauce beautifully if you want something more comforting.

Creative Ways to Present

When serving guests, I like plating each chicken breast topped with sauce, then sprinkling red pepper flakes and fresh herbs right at the table. For brunch or casual get-togethers, spooning this skillet over soft polenta makes for a lovely twist that feels special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, but a quick reheat with a splash of milk brings it back to creamy perfection.

Freezing

Freezing this dish works okay, but I recommend freezing portions without the sour cream, adding that fresh when reheating. The texture holds better, and the tangy flavor stays bright.

Reheating

I usually reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent sticking and adding a splash of milk or water if the sauce seems too thick. This method keeps the chicken tender and the sauce silky.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in this recipe?

While fresh spinach is preferred because it wilts nicely and adds freshness, you can use frozen spinach. Just be sure to thaw it completely and squeeze out excess water to avoid a watery sauce.

What can I substitute for Neufchatel cheese?

Neufchatel cheese is similar to cream cheese but lighter. You can substitute with regular cream cheese or even mascarpone for a richer flavor. Just expect slight differences in texture and tanginess.

Can I prep this recipe ahead of time?

Yes! You can prepare the sauce in advance and refrigerate it, then cook and sear the chicken just before serving. Or you can fully cook the dish and reheat gently, but I recommend adding sour cream fresh for best flavor.

How do I know when the chicken is cooked through?

Use an instant-read thermometer to check the internal temperature — it should reach 165°F (74°C). This ensures the chicken is safe to eat and perfectly juicy, not overcooked.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe is one of those dishes I keep coming back to because it’s genuinely delicious, deceptively simple, and comforting in all the right ways. It’s perfect for a quick weeknight dinner that feels special or a cozy weekend meal to savor. I’d highly encourage you to try it—you might find yourself reaching for it whenever you want something creamy, satisfying, and full of flavor without a lot of hassle.