Spinach and Artichoke Chicken Skillet

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Spinach and Artichoke Chicken Skillet – Your favorite dip is now an easy, one-pan dinner! Sneak in your vegetables with this rich and creamy entree that’s perfect on its own or over pasta.

Classic Spinach & Artichoke Dip is always a favorite. It disappears at parties, it is always a must order at restaurants, and people can just never get enough. Well now you can get it in dinner form!

This spinach and artichoke chicken skillet is perfect for busy weeknights. With just a few basic ingredients, you’ll cook everything together in one pan–and dinner is done. Enjoy similar flavors to this delectable dinner with Spinach and Artichoke Gnocchi and cheesy Spinach-Artichoke Hand Pies.

spinach artichoke sauce spooned over chicken


Why This Recipe Works

  • A short ingredient list of items you may already have in the kitchen.
  • Easily eat a serving of vegetables in this decadent, creamy sauce.
  • Serve it by itself or with carbs like bread, rice, or pasta.  
  • Parmesan cheese adds an extra flavor dimension to the sauce.

What You’ll Need

  • Chopped spinach – Frozen spinach is an easy way to add more veggies.
  • Marinated artichoke hearts – Brings natural acidity and bold artichoke flavor. 
  • Skinless chicken breasts – Lean chicken without the skin cooks quickly and melds perfectly with the sauce. 
  • Parmesan cheese – Nutty parmesan adds a zesty, cheesy flavor. 
  • Garlic
  • Heavy cream – Creates a rich, delicious sauce base.
  • Milk – Thins out the creamy sauce but keeps it rich and flavorful.
  • Butter
  • All-purpose flour
  • Vegetable oil
  • Salt 
  • Black pepper
spinach aritchoke sauce in a skillet

How To Make Spinach & Artichoke Chicken

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Heat the vegetable oil in a large skillet over medium-high heat. 
  2. Season the chicken with salt and pepper. Add it to the hot skillet. Cook for 10-12 minutes, turning it once until the chicken is cooked through. The juice of the chicken should be clear when cutting the center of the thickest part (at least 165°F).
  3. Remove the chicken from the pan and cover it with foil to keep it warm. 
  4. In the same skillet, melt the butter over medium-high heat. Add the garlic and saute for 1-2 minutes until fragrant.
  5. Whisk in the flour and cook it for a couple minutes until no white streaks remain.
  6. Slowly whisk in the milk and heavy cream. Bring the mixture to a simmer and cook for 5-6 minutes, until it starts to thicken.
  7. Add thawed spinach and diced artichoke hearts. Cook for 2-3 minutes until heated through. Stir in the parmesan cheese and season with salt and pepper. 
  8. Return the chicken to the pan to warm up in the sauce, then serve!
spinach aritchoke chicken in a skillet

Recipe Tips

  • Sprinkle the finished dish with crushed red pepper flakes for added spice. 
  • If you have fresh spinach on hand, use the same weight as the recipe indicates. Chop it up lightly before using. 
  • Don’t skip the step of making the roux! This adds a touch of toasty flavor to the sauce and helps thicken it.
  • Want a little help from the store? If you are in a hurry you can use store bought alfredo in place of the sauce. I highly recommend the homemade version, but life doesn’t always go with what you have planned!
looking down on a skillet of spinach artichoke chicken
How do I store leftovers of this recipe?

Store leftovers in an airtight container in the refrigerator. It will last for 3-4 days.

What extra spices can I add?

Spices that would go well with this dish include Italian seasoning, Herbes de Provence, thyme, oregano, and marjoram.

Can I make this gluten free?

To make this recipe gluten-free, substitute the flour in the sauce with sweet rice flour.  It’s often called glutinous rice flour for its properties, but it does not contain gluten.

a white plate with spinach and artichoke sauce over chicken

How To Serve

  • Serve Spinach & Artichoke Chicken over your favorite pasta or with a thick slice of crusty Garlic Bread
  • If you’re feeling adventurous, go all out and serve this with Homemade Pasta!
  • Italian Cheese Pull-Apart Bread is such an easy side dish, even your kids could throw it together.
  • Lighten up this skillet by serving it with fresh and flavorful Greek Pasta Salad.  
  • Roasted Asparagus is a scrumptious way to get another serving of veggies in with dinner.
close up spinach & artichoke chicken

More Easy Chicken Dinner Recipes

close up white plate with chicken topped with spinach and artichoke sauce
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Spinach and Artichoke Chicken Skillet

By Erin
Spinach and Artichoke Chicken Skillet – Turn your favorite dip into a 5 ingredient, quick and easy chicken dinner!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6


  • 2 Tablespoons vegetable oil
  • 4-6 boneless skinless chicken breasts
  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 oz frozen chopped spinach, thawed and squeezed to drain.
  • 1 14 oz jar marinated artichoke hearts, drained and chopped


  • Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil, swirling to coat.
  • Season chicken with salt and pepper. Add to the hot skillet, and cook for 10-12 minutes, turning halfway, until the chicken is mostly cooked through. Remove from the heat and cover with foil to keep warm.
  • In a the same skillet melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell it.
  • Add in flour, stir and cook for a couple minutes until no white streaks remain.
  • Slowly whisk in heavy cream and milk and bring the mixture to a simmer. Cook for 5-6 minutes until it starts to thicken.
  • Add thawed spinach and diced artichoke hearts. Cook 2 to 3 minutes or until heated through.
  • Stir in Parmesan cheese and season with salt and pepper.


Serving: 1g | Calories: 558kcal | Carbohydrates: 9g | Protein: 44g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 521mg | Fiber: 1g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 558
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. I would love to make this but your print recipe does not have the full cooking instructions. When you go to Pillsbury their print receipt includes huge pictures I don’t want. Could you please include the full cooking instructionsLiz

    1. Liz, I am sorry, but I am unable to print the full recipe on my site. I as just trying to mess around on Pillsbury’s site to see if I could figure it out for you. If you click on the link it takes you to the recipe. After the ingredients it says “Steps” and there is a Hide Images button to the right. If you click on that the instructions are just text. You can then copy and paste that into word to print. Their site is complicated that way. Sorry, if they allowed me to print the full recipe I would!