Things don't get much tastier than these one-pan spinach artichoke chicken breasts! A super luxurious creamy sauce smothers perfectly cooked chicken breasts, and you get a heap of veggies in there too! The best thing is that this meal is made in just one skillet to provide a quick and easy dinner ready in less than 20 minutes and with fewer dishes. Perfect for a busy weeknight.
I just love the combination of spinach and artichoke, be sure to try out this Creamy Spinach Artichoke Dip next!
Ingredients For Spinach Artichoke Chicken Breasts
Get ready for a scrumptious dinner that comes together in one pot and only uses simple ingredients that most people will have on hand, or can easily acquire from the grocery store.
You are going to need:
- boneless skinless chicken breast: I choose organic and free-range chicken breasts, but you do what is comfortable for your budget;
- chicken broth: I use better than bouillon chicken stock, but any good quality chicken stock or broth will do, just watch that salt content and change up how much extra salt you add accordingly;
- heavy cream: this can be subbed out for a mix of sour cream and full fat milk if you do not have heavy cream on hand;
- ground nutmeg;
- cream cheese;
- fresh garlic: you can use 1 teaspoon of garlic powder if preferred;
- marinated artichoke hearts: we are going to drain this and just use the hearts, but hang onto the oil the hearts come in and use that for a salad dressing. Artichoke hearts can usually be found in the same section where you would find olives etc;
- fresh baby spinach: you can get away with using frozen spinach that has been thawed here, however, fresh spinach is preferred. You can also use chopped spinach, but be sure to wash it very well, as the English spinach tends to hold on to dirt very well and we do not want a gritty cream sauce;
- lemon juice: this adds a great little pop of flavor to the cream sauce. Fresh lemon juice is preferred, however, the bottled stuff can be used in a pinch;
- grated parmesan cheese: try to grate your own parmesan and avoid the pre-grated varieties as that can give the sauce a grainy texture due to the additives;
- salt and freshly ground black pepper.
You will also need some salt and pepper and some olive oil or other cooking oil of your choice.
How To Make
I would definitely consider this to be an easy weeknight dinner.
Season the chicken breasts with salt and pepper and then cook them in a large skillet over medium-high heat for about 6-8 minutes on each side. The chicken is ready when it reaches an internal temperature of 165F (75C).
Once you have juicy chicken breasts simply add the broth, cream, nutmeg, cream cheese, and garlic to the same skillet and stir over medium to low heat until it becomes a creamy sauce with no lumps.
Be sure to reduce the temperature before adding the ingredients as we do not want to bring the cream to a boil.
Once you have a delicious garlic cream sauce then stir in the artichoke hearts and spinach and cook until the spinach is just wilted.
Add the cooked chicken back to the pan with the cream sauce and cook for about 3 minutes, until everything is heated through.
Sprinkle with some freshly grated parmesan cheese and you are good to go.
Be sure to reduce the temperature of the skillet before adding the ingredients for the sauce as we do not want to bring the sauce to a boil.
Serve up and away you go.
How To Meal Prep
If you like to meal prep then this spinach artichoke chicken breasts recipe is one to add to the rotation.
Simply cook the chicken breasts according to the instructions on the recipe card.
Then make the spinach cream sauce according to the instructions but do not add the cooked chicken breasts.
Keep both elements stored in separate containers in the fridge for up to 3 days. When it comes time to serve gently heat the cream sauce on the stovetop, cut the chicken into smaller pieces and add to the heated sauce, and cook until heated through.
This is a great way to have a meal ready and waiting for the entire family to enjoy when you know time will be tight on a weeknight.
Tips, Tricks, and Substitutions
This is a super versatile meal and can be changed up in lots of different ways depending on what ingredients you have on hand, or ingredients that need to be used up at the end of the week.
Why not try these optional add-ins:
- chopped sun-dried tomatoes
- chopped and cooked bacon
- shredded kale in place of the spinach
This creamy sauce also pairs really well with salmon, so next time why not try swapping the chicken breasts for some salmon fillets for something a little bit different?
Leftover spinach artichoke chicken should be stored in an airtight container in the fridge for up to 3 days.
It can be eaten cold or gently reheated in the microwave.
I do not recommend freezing leftover creamy spinach chicken as dairy sauces do not tend to hold up well when frozen.
I tend to keep things simple during the week and would serve spinach artichoke chicken with a simple side salad. However, it would also be great served with some pasta and garlic bread for a complete meal.
You could also try serving it with:
- Garlic and Herb Cauliflower Mash
- Smashed Oregano Lemon Garlic Potatoes with Feta
- Creamy Whipped Feta and Cauliflower Mash
Or serve with your favorite sides such as roast potatoes or other roasted or steamed vegetables.
Be sure to add some red pepper flakes if you like a little bit of a kick.
More Easy Recipes Made In One Pan
We love a good one-pan recipe around here, especially for easy weeknight dinners!
Try one of these popular recipes next:
- One Pan Lemon and Garlic Chicken and Gnocchi
- Maple Glazed Sheet Pan Salmon and Veggies
- One-Skillet Honey Pomegranate Balsamic Glazed Chicken Thighs
Frequently Asked Questions
This can be made dairy-free by using a can of full-fat coconut milk and some nutritional yeast in place of cream, cream cheese, and parmesan cheese. Please note this will change the flavor considerably.
This dish does not freeze well and should be consumed within 3 days of being cooked if stored correctly.
**I hope you love this recipe as much as we do. Please leave a 5-star rating on the recipe card, or comment below the recipe card if you have any questions**
Easy Creamy Spinach Artichoke Chicken Breasts
- 1 lb (500g) boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup cream cheese
- ½ cup chicken broth
- ½ cup heavy cream
- 3 cloves fresh garlic crushed
- ½ teaspoon ground nutmeg
- 2 cups fresh baby spinach
- 1 ½ cups marinated artichoke hearts drained
- juice from half a medium-sized lemon
- freshly grated parmesan cheese for serving
- Season the chicken breasts on both sides with salt and pepper.1 lb (500g) boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Add the chicken and cook for 6-8 minutes on each side. Remove the chicken and set it aside on a plate until needed.
- Reduce the heat to medium-low and stir in the cream cheese, chicken broth, heavy cream, fresh garlic, and nutmeg. Stir until it forms a creamy sauce.1 cup cream cheese, ½ cup chicken broth, ½ cup heavy cream, 3 cloves fresh garlic, ½ teaspoon ground nutmeg
- Stir in the spinach and marinated artichokes and spinach into the skillet with the cream sauce and cook until the spinach wilts.2 cups fresh baby spinach, 1 ½ cups marinated artichoke hearts
- Add the chicken back into the skillet with the creamy artichoke sauce and cook for 3 more minutes. Squeeze the lemon juice into the sauce, give it a quick stir, sprinkle with parmesan cheese, and serve.freshly grated parmesan cheese, juice from half a medium-sized lemon
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.