It’s no secret that I love spinach artichoke dip and I’m always looking for ways to make it into a legit dinner, instead of just an appetizer that I accidentally over-indulged in. For this Creamy Spinach Artichoke Chicken I’ve combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. So grab a chilled bottle of white whine, take out a few slices of Freezer Garlic Bread, and let’s get this dinner started.

Want more ways to eat your Spinach Artichoke Dip for dinner? Check out my Spinach Artichoke Pasta, Spinach Artichoke Pizza, and Spinach Artichoke “Grilled Cheese”.

Creamy Spinach Artichoke Chicken

Can I Use Frozen Spinach?

Yes, absolutely. To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions. 

How to Serve Creamy Spinach Artichoke Chicken

This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce.

Does This Recipe Reheat Well?

Speaking from experience (I had leftovers for lunch today), yes, yes it does reheat very well! I think this one could successfully be meal prepped. And while I haven’t tried freezing this recipe, I don’t expect that it would hold up. Creamy sauces often don’t stand up to freezing and thawing.

Step by Step Photos

Place two boneless, skinless chicken breasts (about 1-1.25 pounds total) on a cutting board and cover with plastic to prevent splatter. Pound out the chicken to an even thickness, about 3/4-inch thick, using a rolling pin or mallet. Or, you can buy those chicken breast filets that are already cut into thin slices. Season the breasts with a pinch of salt and pepper.

Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the chicken breasts. Cook until the chicken is browned on each side and cooked through (5-7 minutes each side).

While the chicken is cooking, roughly chop about 4 oz. (half of an 8 oz. bag) of spinach. Drain a 12 oz. can of artichoke hearts, then roughly chop them as well. Mince four cloves of garlic. Set the spinach, artichoke hearts, and garlic aside.

Once the chicken has cooked, remove it to a clean plate and cover to keep it warm. Add 1 Tbsp butter and the minced garlic to the skillet. Sauté the garlic in the butter for about one minute.

Add 1/2 cup chicken broth to the skillet and stir to dissolve all the delicious browned bits off the bottom of the skillet. I use Better Than Bouillon to make my broth, so I can mix up small amounts like 1/2 cup as needed, instead of opening an entire can or box.

Cut 4 oz. cream cheese into pieces, then add them to the skillet along with 1/2 cup sour cream. Whisk these ingredients together and continue to heat, while whisking, until the cream cheese has fully melted and the sauce is smooth. Add 1/4 cup milk and stir until smooth again.

Add 1/4 cup grated Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the sauce. Continue to heat and whisk for 1-2 minutes more.

Stir the chopped spinach into the sauce, a handful or two at a time, until it is wilted. It should wilt almost immediately.

Then stir in the drained and chopped artichoke hearts.

Finally, return the cooked chicken to the skillet and spoon the creamy spinach artichoke sauce over top of each piece.

Serve while everything is still hot! 🤤

I served my Creamy Spinach Artichoke Chicken over some wide egg noodles with a big green salad on the side!

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