There’s just something irresistibly creamy and comforting about this Spinach Artichoke Chicken Skillet Recipe. It blends the cheesy goodness of classic spinach artichoke dip with juicy chicken, making dinner feel like a treat without any fuss. I promise, once you try it, this skillet will be a new favorite.

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

This Spinach Artichoke Chicken Skillet Recipe is one of those meals I keep coming back to because it hits all the right notes: creamy, flavorful, and totally satisfying. It’s straightforward enough for weeknight dinners, yet impressive enough for guests.

One-pan magic: You cook the chicken and the creamy sauce all in the same skillet, saving on dishes and maximizing flavor.
Creamy comfort: The mix of Neufchatel cheese, Parmesan, and sour cream gives that luscious spinach artichoke dip vibe you crave.
Quick to the table: Ready in just over half an hour, it’s perfect when you want something homemade but speedy.
Customizable kick: Red pepper flakes add just the right touch of heat, but you can dial it up or down to suit your taste.

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

Each ingredient in this recipe plays a part in creating that perfect creamy, savory experience. The blend brings together fresh, canned, dairy, and a few pantry staples, so it’s easy to prepare even last-minute. Let me break down why these ingredients shine here.

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: Use boneless, skinless for even cooking and easy browning; pounding them out helps them cook evenly and stay juicy.
Olive oil & butter: The olive oil sears the chicken beautifully while butter adds richness to the sauce.
Garlic: Adds aromatic depth—freshly minced binds with butter to kick off the sauce.
Flour: A little flour helps thicken the sauce so it clings perfectly to the chicken and veggies.
Fresh spinach: Fresh over frozen keeps a nice texture and bright flavor; chops nicely so it wilts fast and evenly.
Artichoke quarters: The canned kind works just fine here; drained and chopped for easy mixing.
Milk: The base for the creamy sauce—use whole or 2% for best texture.
Neufchatel cheese: You can find it alongside cream cheese; it melts smoothly and is slightly lighter, giving that silky richness.
Parmesan cheese: Adds nutty sharpness and helps thicken the sauce as it melts in.
Sour cream: For that tangy finish that balances the creamy sauce beautifully.
Red pepper flakes (optional): Bring just a hint of heat, but feel free to skip or adjust to your spice tolerance.

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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

One of my favorite things about this Spinach Artichoke Chicken Skillet Recipe is how easy it is to tweak. I love swapping up the cheese or jazzing it with fresh herbs, and honestly, you can make it your own without losing that delicious, cozy vibe.

Variation: Sometimes I add a handful of sun-dried tomatoes for a little burst of sweetness and tang—it pairs surprisingly well with the creamy base.
Low-carb swap: Serve it over cauliflower rice or zucchini noodles instead of traditional sides for a lighter meal.
Spice it up: Toss in extra red pepper flakes or a dash of smoked paprika if you want that smoky heat kicking.
Herb twist: Fresh thyme or chopped basil added at the end brightens the flavors beautifully.

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

Step 1: Flatten and Season Your Chicken

Grab those chicken breasts and place them between two sheets of plastic wrap or in a zip-top bag, then gently pound using the flat side of a meat mallet until about ½ inch thick. This little trick ensures even cooking and juicy chicken. Don't skip seasoning generously with salt and pepper on both sides—that’s where your first layer of flavor starts.

Step 2: Sear the Chicken Until Gorgeous and Golden

Heat your olive oil in a large skillet over medium-high heat. Once hot, add the chicken and let it cook undisturbed for about 5 to 6 minutes so it develops that beautiful golden crust. Flip and continue cooking until the second side is just as golden and the internal temperature reads 165°F. Transfer onto a plate and loosely cover with foil to rest.

Step 3: Build the Creamy Spinach Artichoke Sauce

In the same skillet, melt the butter over medium heat. Toss in the minced garlic and flour, cooking for about 30 seconds—just long enough to get rid of the raw flour taste but not enough to brown it. Add your chopped spinach and artichoke quarters, sautéing until the spinach wilts, about 1 minute. Pour in your milk and scrape up any tasty browned bits stuck to the pan; they add extra depth. Next, stir in Neufchatel and Parmesan until melted and slightly thickened.

Step 4: Finish the Sauce and Return Chicken to the Skillet

Stir in the sour cream for that creamy tang, season with salt and pepper to your liking, then nestle the chicken back into the sauce. Let everything warm through together for a minute or two. For a little extra pop, sprinkle red pepper flakes right on top.

Top Tip

Over the years of making this Spinach Artichoke Chicken Skillet Recipe, I learned a few tricks that helped me lock in flavor and texture every time.

Even pounded chicken: Flattening the breasts prevents overcooking the thinner parts while waiting for the thicker center to finish.
Don’t rush the sear: Let the chicken sit undisturbed so you get that golden caramelized crust—it’s flavor city.
Scrape those browned bits: When adding the milk, don’t worry if you can't get it all, but scraping the skillet adds an incredible depth to the sauce.
Cheese melting: Make sure Neufchatel cheese is diced small so it melts smoothly without clumping.

How to Serve Spinach Artichoke Chicken Skillet Recipe

spinach artichoke chicken - Serving Suggestion

Garnishes

I usually finish this skillet with a sprinkle of freshly chopped parsley or chives for a burst of color and freshness. A tiny squeeze of lemon juice on top just before serving adds a pleasant brightness that balances the rich sauce perfectly.

Side Dishes

This recipe pairs wonderfully with simple sides like garlic mashed potatoes, steamed rice, or even crusty bread to soak up the sauce. When I’m in the mood for veggies, roasted asparagus or green beans do the trick beautifully.

Creative Ways to Present

For dinner parties, I like serving this Spinach Artichoke Chicken Skillet Recipe in individual cast-iron skillets. It makes everything feel special and keeps each portion warm. You can also sprinkle extra Parmesan and broil briefly for a bubbly golden top that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. The sauce thickens as it cools, so give it a gentle stir when reheating.

Freezing

This recipe freezes fairly well. I portion it out into freezer-safe containers and thaw overnight in the refrigerator before reheating to maintain that creamy texture without the sauce separating.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power. Adding a splash of milk or water can help loosen the sauce and keep it silky.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Yes, you can! If using frozen spinach, thaw and squeeze out excess moisture before adding it to the skillet to avoid a watery sauce. I find fresh spinach wilts faster and tastes brighter, but frozen works in a pinch.

Can I substitute cream cheese for Neufchatel cheese?

Absolutely! Cream cheese is a great substitute for Neufchatel since it has a similar texture and flavor. Just make sure it’s at room temperature and cut into small cubes to melt smoothly into the sauce.

What’s the best way to pound chicken breasts evenly?

Placing chicken breasts between two sheets of plastic wrap or in a zip-top bag helps keep your work area clean and prevents tearing. Use the flat side of a meat mallet or even a heavy pan, working from the center out evenly for uniform thickness.

Can I make this recipe dairy-free?

To make this dairy-free, you’ll want to swap out the butter for a plant-based oil, and use dairy-free cream cheese and milk alternatives like oat or almond milk. The sauce won’t be exactly the same but still delicious and creamy.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe holds a special place in my weeknight rotation because it feels like a mini celebration of comfort food done right—rich, cheesy, with fresh veggies, all in one pan. I hope you enjoy making it as much as I do, and that it brings a little extra warmth and flavor to your table. Seriously, make it, invite someone over, and watch it become an instant hit.