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Creamy Spinach Artichoke Chicken Skillet

Last updated October 31, 2025 By Kelly Nardo | 4 Comments
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This creamy spinach artichoke chicken takes your favorite flavors of spinach and artichoke dip and turns them into a healthy one-pan dish. Packed with protein and veggies, ready in 35 minutes, and absolutely delicious.
Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Servings 4 servings
5 from 2 votes
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Spinach artichoke chicken skillet garnished with red pepper flakes. Next to the pan is a bowl of rice, a striped kitchen towel, a small bowl of red pepper flakes, and a small bowl of parsley.

When a classic appetizer gets a makeover for dinner – say hello to this spinach artichoke chicken skillet!

Spinach artichoke dip is one of my favorite appetizers. We are transforming that creamy, cheesy dip into a high-protein, satisfying meal that’s perfect for a busy weeknight. It combines chicken breasts, spinach, artichokes, and then comes together with a creamy sauce made with cream cheese, bone broth, onion, garlic, and spices.

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Spinach and artichoke chicken over a bed of white rice in a bowl. It is garnished with red pepper flakes and parsley and a fork is in the bowl. Around the bowl is a striped kitchen towel, a plate of chopped parsley, and another bowl of spinach and artichoke chicken.

The end result is packed with flavor, and it makes the ultimate healthy comfort food you’ll want to put on repeat. It has quickly become one of my husband’s new favorites. We love serving it over white rice to soak up the sauce, but you can totally eat it as is for a low-carb option.

Why you’ll love spinach artichoke chicken recipe

  • made in one pan and full of flavor!
  • creamy sauce that is absolutely delicious
  • packed with protein and veggies – one serving has 33 grams of protein.

Ingredients

  • butter
  • chicken cutlets or breasts
  • onion
  • garlic
  • cream cheese
  • bone broth or chicken stock – I like using bone broth for more protein.
  • tapioca flour – to help thicken our sauce.
  • red pepper flakes
  • fresh spinach
  • artichoke hearts
  • salt and pepper
A plate of four raw chicken breasts, a plate of with a brick of cream cheese on it, a bowl of chopped spinach, a small bowl of flour, a small bowl of chopped parsley, a small bowl of red pepper flakes, a small plate of butter, a cup of bone broth, a small dish of salt and pepper, a bowl of diced onions, and a bowl of minced garlic on a grey counter.

How to make spinach artichoke chicken

  1. Prepare chicken (if using chicken breasts). Slice chicken breasts in half lengthwise to create evenly sized cutlets. Season chicken with salt and pepper on both sides.
  2. Cook chicken. Add 1 tablespoon of butter to a large skillet over medium heat and let it get hot. Add chicken and cook for 3-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes until golden brown and cooked through. Remove from the pan and set aside. You may need to cook the chicken in batches, depending on how big your pan is.
  3. Make the slurry. In a small bowl, make a slurry by adding 2 tablespoons of broth (from the 1 1/2 total cups) along with the tapioca flour and whisk to combine. Set aside.
  4. Make sauce. Add the remaining 1 tablespoon of butter to the pan and let it melt. Add the onion, salt, and pepper, and saute for 3-4 minutes until softened. Then add the garlic, and saute for another 30-60 seconds. Next, add cream cheese, bone broth, red pepper flakes, salt, and pepper, and whisk to combine until the cream cheese is melted. Give the slurry another good stir to make sure it is combined, and add it to the pan. Let thicken for 2-3 minutes, whisking constantly.
  5. Assemble. Add spinach and artichokes, mixing to combine and allowing the spinach to wilt. Finally, add cooked chicken back into the pan, along with its juices, nestling it into the sauce, and let it warm through.
  6. Enjoy!
Overhead shot of a skillet with 4 cooked chicken breasts in it.
Overhead shot of a skillet with sautéed onions and garlic in it.
Overhead shot of a skillet with sautéed onions and garlic, bone broth, cream cheese, and red pepper flakes before it is mixed together.
A creamy white sauce in a skillet with a whisk in it.
Skillet of a creamy white sauce with a spatula running through it.
Skillet of a creamy white sauce with a bunch of fresh spinach and chopped artichokes overtop of it before it is mixed together.
Overhead shot of a skillet with a creamy spinach and artichoke sauce in it.
Spinach artichoke chicken in a large skillet.

What to serve with spinach artichoke chicken

There is no wrong way to serve this spinach artichoke chicken. To keep it low-carb, enjoy it as is, or serve it with some carbs to make it a little more balanced.

  • white or brown rice
  • quinoa
  • cauliflower rice – a low-carb alternative to white rice.
  • pasta
  • crusty bread – soak up all that creamy sauce!
  • potatoes
  • side salad
  • toppings – fresh parsley, fresh basil, red pepper flakes, parmesan cheese…

Storage and reheating

  • refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
  • freezer – this recipe would be perfect to freeze. It should last up to 3 months in the freezer. When ready to eat, let it defrost in the fridge.
  • reheating – reheat it in the microwave or a skillet until warmed through.
Chicken with spinach and artichokes in a creamy sauce over a bed of rice and garnished with red pepper flakes in a bowl. There is a fork in the bowl as well. Around the bowl is a striped kitchen towel, a small bowl of red pepper flakes, a small bowl of chopped parsley, and a bowl of rice.

Substitutions

  • butter – ghee will work the same. You could substitute olive oil, but the flavor will not be the same.
  • chicken cutlets or breasts – I prefer boneless skinless chicken breasts or cutlets, but you can use chicken thighs.
  • garlic – I recommend fresh garlic over garlic powder.
  • cream cheese – use dairy-free if needed.
  • bone broth or chicken stock – I like using bone broth for more protein.
  • tapioca flour – arrowroot flour or cornstarch can be used instead of tapioca.
  • red pepper flakes – adjust amount according to spice preference.
  • fresh spinach – I like using fresh spinach, but you could try frozen spinach. If using frozen, make sure to thaw it and then squeeze out all the liquid so it doesn’t water down the sauce.
  • artichoke hearts – canned whole or half works, as you will be cutting them anyway.

More healthy chicken recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

Spinach artichoke chicken skillet garnished with red pepper flakes. Next to the pan is a bowl of rice, a striped kitchen towel, a small bowl of red pepper flakes, and a small bowl of parsley.
Spinach artichoke chicken skillet garnished with red pepper flakes. Next to the pan is a bowl of rice, a striped kitchen towel, a small bowl of red pepper flakes, and a small bowl of parsley.
5 from 2 votes

Spinach Artichoke Chicken Skillet

Author: Kelly Nardo
This creamy spinach artichoke chicken takes your favorite flavors of spinach and artichoke dip and turns them into a healthy one-pan dish. Packed with protein and veggies, ready in 35 minutes, and absolutely delicious.
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Course: Main Course
Calories: 353kcal
Protein: 33.1g
Carbs: 12.5g
Fat: 18.8g
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

equipment

ingredients

  • 2 tablespoons butter, divided
  • 1 pound chicken cutlets or breasts
  • 1 cup diced onion (120 grams)
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1 1/2 cup bone broth
  • 1 tablespoon tapioca flour
  • 1/2 teaspoon red pepper flakes
  • 4 packed cups spinach, roughly chopped (pack the cups and then chop)
  • 1 15-ounce can artichoke hearts, drained and roughly chopped
  • salt and pepper, to taste
  • for topping – red pepper flakes, fresh parsley, lemon juice…
  • for serving – rice, pasta, cauliflower rice, bread…

instructions

  • Prepare chicken (if using chicken breasts). Slice chicken breasts in half lengthwise to create evenly sized cutlets. Season chicken with salt and pepper on both sides.
  • Cook chicken. Add 1 tablespoon of butter to a large skillet over medium heat and let it get hot. Add chicken and cook for 3-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes until golden brown and cooked through. Remove from the pan and set aside. You may need to cook the chicken in batches, depending on how big your pan is.
  • Make the slurry. In a small bowl, make a slurry by adding 2 tablespoons of broth (from the 1 1/2 total cups) along with the tapioca flour and whisk to combine. Set aside.
  • Make sauce. Add the remaining 1 tablespoon of butter to the pan and let it melt. Add the onion, salt, and pepper, and saute for 3-4 minutes until softened. Then add the garlic, and saute for another 30-60 seconds. Next, add cream cheese, bone broth, red pepper flakes, salt, and pepper, and whisk to combine until the cream cheese is melted. Give the slurry another good stir to make sure it is combined, and add it to the pan. Let thicken for 2-3 minutes, whisking constantly.
  • Assemble. Add spinach and artichokes, mixing to combine and allowing the spinach to wilt. Finally, add cooked chicken back into the pan, along with its juices, nestling it into the sauce, and let it warm through.
  • Enjoy! Serve over rice or pasta.

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nutrition

Nutrition Facts
Spinach Artichoke Chicken Skillet
Amount Per Serving (1 serving (1/4 of recipe))
Calories 353 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 9.6g60%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4g
Cholesterol 130mg43%
Sodium 689mg30%
Potassium 849mg24%
Carbohydrates 12.5g4%
Fiber 3g13%
Sugar 4g4%
Protein 33.1g66%
Vitamin A 1715IU34%
Vitamin C 12mg15%
Calcium 95mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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5 from 2 votes

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