There’s something irresistibly comforting about creamy, cheesy dishes that come together in one pan, isn’t there? This Spinach Artichoke Chicken Skillet Recipe is exactly that—rich, flavorful, and super satisfying with every bite. It’s become one of my go-to weeknight meals because it’s simple to make but tastes like you spent hours in the kitchen.

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’ve made a ton of chicken skillet dishes, but this one stands out because it’s inspired by my favorite spinach artichoke dip—only heartier and way more filling. Every time I make it, the creamy sauce and tender chicken just melt together perfectly. You’re going to love how easy it is to pull off with just a few key ingredients and minimal fuss.

One-Pan Wonder: You cook the chicken and make the sauce all in the same skillet, which means less cleanup and more time to enjoy your meal.
Creamy, Comforting Flavor: The blend of Neufchatel cheese, parmesan, and sour cream creates a luscious sauce you’ll want to spoon over everything.
Nutrition Boost: Fresh spinach and artichokes add bright flavor plus vitamins, making this dish feel indulgent yet balanced.
Quick & Easy: Prep takes about 15 minutes, and the whole meal is ready in just over half an hour—perfect for busy nights.

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

This recipe hits the sweet spot between creamy and savory with fresh, wholesome ingredients. The key is using quality cheese and fresh spinach to get that perfectly balanced sauce, and artichokes bring that signature tangy depth that complements the chicken beautifully. Shopping tip: grab fresh, bright spinach and don't skip the Neufchatel cheese—it’s milder and lighter than cream cheese, giving the sauce great texture without overwhelming richness.

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: Pound them evenly for faster, more even cooking—this helps keep the chicken juicy.
Olive oil and butter: The combo creates a rich cooking base and adds layers of flavor.
Garlic: Always essential for depth and aroma, minced fresh for the best punch.
Flour: Acts as a thickening agent for the sauce, so it clings beautifully to the chicken.
Fresh spinach: Wilts down quickly and adds freshness—use baby spinach if you want it tender.
Artichoke quarters: Drained and chopped, they bring a slight tang and texture contrast.
Milk: Keeps the sauce light; whole milk is best for creaminess but feel free to substitute.
Neufchatel cheese: Melts smoothly into the sauce, offering creamy richness without heaviness.
Parmesan cheese: Brings sharp, nutty flavor and helps thicken the sauce.
Sour cream: Finishes the sauce with tang and silkiness that ties everything together.
Red pepper flakes (optional): Add a gentle heat if you like a bit of spice to balance the creaminess.

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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 love experimenting with this Spinach Artichoke Chicken Skillet Recipe depending on what I have on hand or what mood I’m in. Feel free to tweak it—you can swap the fresh spinach for kale if you want a heartier green, or use cream cheese if Neufchatel isn't in your pantry.

Variation: Once I tossed in some sun-dried tomatoes for extra tang, and it added a whole new layer of flavor that blew me away.
Dairy-Free Option: Try vegan cream cheese and a non-dairy milk to make it friendly for lactose intolerant friends.
Extra Protein: Add mushrooms or white beans to stretch the dish further without losing that creamy goodness.
Spicy Kick: Increase red pepper flakes or sprinkle paprika on top if you want a bolder taste.

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

Step 1: Prepare and Sear the Chicken

I begin by pounding the chicken breasts to an even thickness—this little trick helps them cook evenly and stay juicy. Season both sides with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Add the chicken and let it cook undisturbed until it gets a beautiful golden crust on one side, about 5 to 6 minutes. Resist the urge to move it around too much; that crust is where the flavor lives. Then flip it carefully and cook the other side for roughly 5 minutes more, or until an instant-read thermometer hits 165°F. Transfer the chicken to a plate and tent it with foil to keep warm while we make the sauce.

Step 2: Build the Creamy Sauce

Using the same skillet is the secret to soaking up all the delicious browned bits left from the chicken. Melt butter over medium heat, then add minced garlic and flour, cooking for just about 30 seconds to combine and cook out that raw flour taste. Immediately toss in the chopped spinach and artichokes, sautéing until the spinach wilts—this happens quickly, in about 1 minute. Don’t rush this part; it’s where the sauce gains its bright flavor.

Step 3: Cream It Up and Finish

Pour in the milk, scraping the skillet’s bottom to loosen all those tasty bits. It’s okay if you can’t get every speck; they’ll continue to flavor the sauce. Stir in the Neufchatel cheese cubes and parmesan until melted and the sauce thickens slightly. Season with salt and pepper to taste, then stir in the sour cream for a tangy finish. Return the chicken to the skillet and spoon some sauce over it. For a touch of heat, sprinkle red pepper flakes on top—and that’s it!

Top Tip

After making this Spinach Artichoke Chicken Skillet Recipe dozens of times, I’ve learned a few tricks that take it from good to unforgettable. Paying attention to timing and layering flavors really makes the difference.

Even Thickness Matters: Pounding your chicken ensures it cooks evenly and stays tender, preventing dry edges or undercooked centers.
Don’t Skip Browning: Those golden bits left in the pan add incredible depth—scraping them up when adding the milk infuses your sauce with so much flavor.
Melt Cheese Slowly: Adding cheese bit by bit helps prevent sauce from clumping and gives you a smoother texture.
Keep Chicken Covered: Tent your cooked chicken with foil to keep warm without drying out while you finish the sauce.

How to Serve Spinach Artichoke Chicken Skillet Recipe

Spinach Artichoke Chicken - Serving Suggestion

Garnishes

I usually top this dish with a simple sprinkle of extra parmesan and a scatter of freshly chopped parsley or basil to brighten and add color. Those red pepper flakes aren’t just for heat—they add a pop of visual appeal too. Sometimes I’ll squeeze a little lemon juice over the top for a fresh contrast that wakes up the creamy sauce.

Side Dishes

This skillet meal pairs beautifully with buttery garlic mashed potatoes or a bed of fluffy rice to soak up all that sauce. For lighter sides, a crisp green salad or roasted veggies like asparagus or Brussels sprouts balance the richness perfectly. I even like serving it with warm crusty bread to mop up every last bit—because nothing should be wasted here!

Creative Ways to Present

For a special dinner, I’ve served this dish family-style right in the skillet placed on a trivet in the middle of the table. It’s cozy and inviting, perfect for casual entertaining. Another time, I sliced the chicken to create a composed plate with drizzles of sauce and a sprinkle of fresh herbs, which impressed guests but still kept things simple.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, which makes reheating a bit different but equally tasty.

Freezing

This recipe freezes moderately well—I recommend freezing the chicken and sauce separately if you can. When frozen together, the texture of the spinach can get a bit watery upon thawing. Keep everything in a freezer-safe container or bags for up to 2 months.

Reheating

Reheat gently on the stove over medium-low heat with a splash of milk to loosen the sauce, stirring frequently. Avoid high heat, which can cause the sauce to break or the chicken to dry out. Microwaving works too—just add a tablespoon of milk and cover loosely.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

You can, but fresh spinach works best here because it wilts quickly and helps keep the sauce from becoming watery. If using frozen spinach, be sure to thaw it thoroughly and squeeze out all excess moisture before adding it to the skillet.

What can I substitute for Neufchatel cheese?

Neufchatel cheese is a creamier, lighter alternative to cream cheese. If you don’t have it on hand, cream cheese is a fine substitute, though it may make the sauce a bit richer and thicker. For a dairy-free version, consider vegan cream cheese or a cashew-based spread.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer extra juiciness and flavor. Just adjust the cooking time slightly, since thighs may take a few minutes longer to reach 165°F. Make sure to pound them to an even thickness to ensure even cooking.

Is this recipe gluten-free?

As written, this recipe contains flour as a thickener, which is not gluten-free. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use about half the amount for cornstarch). This will give you the same creamy sauce without gluten.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe isn’t just another creamy chicken dish—it’s one of those recipes I keep coming back to when I want comfort food that’s still fresh and lively. I hope you enjoy making it as much as I do, and that it becomes a staple in your dinner rotation. Trust me, once you’ve tasted that silky sauce paired with perfectly cooked chicken, you’ll understand why I’m always raving about it to friends and family.