Creamy Spinach Artichoke Chicken

There's something about the smell of garlic hitting hot oil that stops me mid-conversation every time. Years ago, I was standing in my kitchen on a random Tuesday evening, tired from work, staring at chicken breasts that needed dinner made, when I tossed in some artichoke hearts on a whim and cream cheese because that's what I had. Thirty minutes later, my partner was asking for seconds before I'd even sat down. That one-pan dinner became the thing I reach for when I want something that feels elegant but doesn't require me to be.

I made this for my sister's surprise dinner, and she walked in to find her three kids already at the table, somehow not complaining about vegetables for once. That's when I knew this recipe was a keeper—not because it's complicated or fancy, but because it just works. It's the kind of dish that brings people together without making you feel like you're slaving away in the kitchen.

Ingredients

• Chicken breasts: Four boneless, skinless breasts (about 600 g) give you a tender base; patting them dry before seasoning makes all the difference for that golden sear.
• Kosher salt and black pepper: Season generously on both sides—this is your only chance to season the chicken directly.
• Olive oil: Two tablespoons is enough for a good golden crust without the chicken swimming in fat.
• Garlic: Three cloves minced fine; this is where the flavor foundation lives.
• Yellow onion: One small onion finely chopped melts into the sauce and adds sweetness that balances the cream.
• Artichoke hearts: One 400 g can drained and quartered; they stay tender and add that subtle earthiness you can't quite identify but absolutely love.
• Fresh baby spinach: Four cups of loosely packed spinach wilts down to almost nothing and sneaks nutrition into every bite.
• Chicken broth: Three-quarters cup keeps the sauce from becoming too heavy while it simmers.
• Heavy cream: Three-quarters cup creates that luxurious texture; don't skip it or substitute too far.
• Parmesan cheese: Half a cup grated fresh tastes nothing like the pre-shredded stuff; it's worth the extra minute with a microplane.
• Cream cheese: Half a cup softened acts as the emulsifier that makes the sauce silky smooth.
• Dijon mustard: One teaspoon adds a subtle tang that keeps the richness from becoming cloying.
• Red pepper flakes: A quarter teaspoon optional, but a tiny pinch wakes everything up.
• Fresh parsley: Two tablespoons chopped just before serving brings color and a fresh note that cuts through the cream.

Instructions

Prep your chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. Dry chicken gets a better crust, and you want that golden exterior.

Sear the chicken:

Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently. Let it sit for 5 to 6 minutes without moving it around—you'll hear the sizzle calm down when it's ready to flip. Another 5 to 6 minutes on the second side until golden brown and the thickest part is nearly cooked through.

Set it aside:

Transfer the chicken to a clean plate and drape it loosely with foil. It'll finish cooking when it goes back into the sauce, so don't worry if it's not completely done yet.

Build your flavor base:

In the same skillet, reduce the heat to medium and add the minced garlic and chopped onion. Stir gently for 2 to 3 minutes until the onion softens and turns translucent; you'll smell it sweetening as it cooks. Add the quartered artichoke hearts and stir gently for another 2 minutes to warm them through.

Make the sauce:

Lower the heat to low and whisk in the chicken broth, heavy cream, parmesan, cream cheese, Dijon mustard, and red pepper flakes if using. Stir constantly for about a minute until the cream cheese melts and everything becomes silky and smooth; this is where the magic happens. The sauce should be creamy but still pour easily.

Add the spinach:

Pour in all the fresh spinach and stir gently until it's just wilted, about 2 minutes. The heat from the sauce is enough to soften it without killing all its brightness.

Bring it together:

Nestle the chicken back into the skillet and spoon the sauce over the top. Let everything simmer together on low heat for 4 to 5 minutes until the chicken is cooked all the way through and the sauce has thickened very slightly. A small cut into the thickest part should show no pink.

Finish and serve:

Sprinkle fresh parsley over the top and serve hot, right from the skillet if you want to feel a little fancy.

Save

The first time someone told me this tasted restaurant-quality, I laughed because I was standing in my kitchen in sweatpants holding a wooden spoon. But that's the whole point of this dish—it tastes far more complicated than it actually is, which somehow makes it even better.

Why This Becomes a Regular in Your Weeknight Rotation

This dish lives in that sweet spot between weeknight-easy and dinner-party-worthy, which means you'll find yourself making it constantly. The technique is straightforward enough that you're not stressed, but the result is impressive enough that you feel proud serving it. Once you've made it once, the whole thing becomes muscle memory—you'll be plating it in your sleep within a month.

What to Serve Alongside This

The sauce is honestly the star here, so you want something that soaks it up generously. A simple side dish lets the skillet take the spotlight without fighting for attention. Think of your side as a supporting actor that makes the main dish shine even brighter.

Making It Your Own

Once you've nailed the basic version, you have so much room to play. A squeeze of fresh lemon juice added at the very end brightens everything up and cuts through the cream beautifully. Fresh thyme or basil stirred in at the last second adds a completely different personality to the dish without changing the core technique that makes it work. If you're cooking for someone who doesn't eat spinach, swap it for mushrooms or kale and the balance stays perfect.

• A tiny pinch of nutmeg in the sauce adds a warmth that people taste but can never quite name.
• Swap half the parmesan for aged white cheddar if you want the sauce to taste deeper and a bit more complex.
• Chicken thighs instead of breasts stay more tender and juicy, though they'll take a minute or two longer to cook through.

Save

This is the kind of recipe that becomes part of your identity as someone who cooks—it's reliable, it's delicious, and it makes people happy. That's really all any of us are trying to do in the kitchen anyway.

Your Questions Answered

→ How do I prevent the chicken from drying out?

Pat chicken breasts dry and sear over medium-high heat until golden but not overcooked. Simmering in the creamy sauce helps retain moisture.

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain excess water before adding to avoid a watery sauce.

→ What can I substitute for heavy cream?

Half-and-half can be used for a lighter version, though the sauce may be less rich and thick.

→ Is it necessary to use both cream cheese and parmesan?

Using both blends creaminess with sharp flavor, but parmesan alone can work if cream cheese is unavailable.

→ Can chicken thighs be used instead of breasts?

Yes, boneless skinless thighs can be substituted; they may require slightly more cooking time.